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Because of its lack of internal fat and connective tissue, fillet steak tends to shrink a lot less than other steaks.

When 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.

If 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.

Always 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.



Food and Cooking Tips
from professional
Chef Tallyrand


Born 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 de Gardemanger.

Germany 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 . . .

If 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 : info@hub-uk.com