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Trim away the 'chain' if it is still attached, and use the meat for Beef Stroganoff. (The chain is the fat-covered portion of meat at the bottom of the tenderloin ... add the butter bit by ...

Steak is a quick, versatile and nutritious meal when you are in a hurry and by adding a knob of compound butter, melted only ... sirloin or fillet, around 1kg. I then place it in a bowl, drizzle ...

Preheat the oven to 220C/425F/Gas 7 (fan 200C). Rub the fillet of beef with plenty of salt and pepper and the oil. Heat a large frying pan until very hot. Fry the fillet on all sides until browned.

Her method ensures that the beef comes out “tender” and simply ready to “melt in the mouth”. For this succulent dish, Mary suggests using a fillet cut of beef, which she enhances with a ...

If you want a subtle hollandaise sauce, use unsalted butter, adding just a pinch or two of salt to finish. Cook the beef then make the hollandaise while the beef is resting. Cut beef fillet into 6 ...

Chose a tender cut of boneless beef, such as tenderloin, oyster blade, bavette, flank or sirloin. Thinly slice the beef against the grain into strips about 3cm (1¼ in) long. Put the beef in a ...

Pat the fillets of sole with kitchen towel and then ... Remove the fish to a warm plate. Add the butter to the pan along with the lemon juice, capers and herbs. You want the butter to start ...

choose a well-marbled piece of Japanese or Korean beef. I use cuts such as rump or strip loin, which have a deeper, beefier flavour than the more expensive but milder-tasting filet mignon.