Fillet Steak…..and cooking steak.

This was a 2 inch fillet steak. The other one in the pair is in the freezer (because ? doesn’t eat anything from 4 legs)

Now I have to deal with those who like their steak rare, extra rare or still moo’ing…..

Everybody to their own choice, maybe I’m a bit old fashioned but I don’t like a “bloody” steak on my plate. I do like a bloody steak on my plate but I don’t like a “bloody” steak on my plate??.

So, the steak got cut into 2 pieces. Salted and black peppered both sides just before cooking. (Don’t salt and leave it sitting for a while.)

Hot pan, then a spot of oil then the steak and it will sizzle right away. Never cold steak into a cold pan with cold oil. (I’ve seen it done….)

Fillet steak…. a couple of minutes a side let it dear and colour. Before you finish add a knob of butter and nape on both sides with a spoon.

Remove from pan and wrap in tinfoil to rest for 5 minutes while you get the rest of dinner organised.

The tomatoes were done in olive oil and black pepper for a few minutes on both sides.

Fritters …… see my other post or pick up a pack of small ones at Marks & Spencer.

Other steaks like sirloin etc. Use the finger test. Give your steak a poke in the pan?.

?……?

Feel the flesh at the side of your thumb.
If your steak feels like….

Thumb and first finger = rare
Then other fingers = medium rare
Thumb and little finger = well done

Which ever way suits you remember to rest in tinfoil before you serve.