Beef – steak
Fillet steak is extremely tender as it comes from a part of the animal that has little muscle; the French term 'filet mignon' actually means 'exquisite or dainty' fillet; fillet steak lends itself best to quick cooking rather than casseroling.
The prime beef steak cut is the fillet or tenderloin which runs beneath the lower backbone. Fillet steaks or the smaller filet mignon steaks (tournedos) are unadulterated tender, juicy nuggets of luxury that are excellent plainly grilled, or fried, or wrapped in pastry with a mushroom stuffing. Sirloin steak, which is a section of the sirloin joint, comes a close second for melting tenderness and is definitely spoil-yourself food. Rump steak does bring up the rear in terms of tenderness – it is a rougher cut – but full of flavour. Some say it is best for frying or grilling, but it can be braised.
This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there. It's lovely served as a first course or included in a cold-buffet menu.
Marinate rump steak for the most flavourful meal imaginable, served with mash, French style! It couldn't be easier...
Sometimes it looks more elegant to serve individual pies, especially when entertaining. These lovely little morsels of meat and mushrooms really fit the bill…
The ultimate comfort food, this classic steamed pudding is always going to hit the spot. And it's surprisingly easy to make - then all you do is leave it to bubble away for a few hours.
With its explosion of colour and flavours, a spicy mix of Caribbean spices, coconut milk, beef and vegetables brings this vivid, tasty dish to life!