Remember to remove your beef fillet tail steak out of the
packaging, pat dry and bring to room temperature.
You can either keep the steak in one piece or more common is to
slice the meat into finger sized slices for a quick sauté or stir
Pre heat your heavy based frying pan /wok or griddle until it
sizzles when you add a drop of oil.
Season the meat just prior to cooking.
Lightly oil the cooking utensil.
Place the meat in the pan, don't overcrowd the cooking base,
this is really important so the meat doesn't (boil).
Cook over high heat turning the steak on all sides for 3 to 4
minutes in total to produce a nice rare piece of meat.
If your using slices quickly fry on all sides for 1 to 2
minutes, as soon as the steak is coloured its ready.
Finish by adding a large knob of butter.
Leave to rest in a warm place for 2 to 3 minutes.
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