BEEF FILLET STEAK
TIPS BY TALLYRAND
of its lack of internal fat and connective tissue,
fillet steak tends to shrink a lot less than other
cooking fillet steak it really is best served no more
than medium. Again because of its lack of internal
fat and connective tissue it will tend to be dry,
tough and tasteless if cooked more than this.
you enjoy your steak cooked more than this then the
other steaks are best suited to your palate such as
sirloin, rump or T-bone. These have a higher degree
of internal fat and connective tissue . Though these
of course are not suited to Beef Wellington.
rest meats for one third of the cooking time before
carving or serving as this allows the meats tissues
to relax after the shock of cooking. You will find
your meats will be more tender, will carve easier
and the natural juices will not be lost.
and Cooking Tips
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : firstname.lastname@example.org