Remember to remove your fillet barrels out of the packaging,
pat dry and bring to room temperature.
Pre heat your griddle or heavy based frying pan until it
sizzles when you add a drop of oil.
Season the meat just prior to cooking. Massage with a little
duck or goose fat, creating a very thin layer over the meat.
Cook over high heat turning the barrel on all sides creating a
rich caramelised surface has formed, then reduce heat to
Cook 4 to 5 minutes turning regularly for medium rare.
Finish by adding a large knob of butter when frying or on the
griddle and baste the beef with the butter for a few moments .
Leave to rest in a warm place at least 5 minutes before
The meat will become more firm as it cooks, gently press with
your thumb, the more spring back you get the hotter the protein
cells have expand which means the more well done your meat is, for
a medium rare steak it should have a soft feel with a little spring