admits that fillet wins for its consistency, which explains why it’s a safe option. But, he stresses, “there’s no such thing as a bad cut of meat. It’s the way it is reared, but also the ...

Marinate after cooking: Fish (particularly white fish such as tilapia and the like) are remarkably fragile—more so than other types of meat. Marinating it in advance makes fish prone to breaking down ...

Divide the fillet into smaller pieces. Sprinkle it with sweet and spicy paprika, salt, pepper, and garlic pressed through a press. Drizzle the whole thing with oil or olive oil.

Though the set is pricier than buying a single knife, it’s worth it if you cut a wide variety of fish. Whether you buy a $10 fillet knife or $60 fillet knife, it’s probably going to be razor sharp ...

make a vertical cut down to the spine just in front of the tail. courtesy Jim Baird 3. Trace your fillet: For insurance, consider tracing out your fillet by making a shallow slit along the top of ...

It is important to ask for a middle-cut piece of fillet as you want the beef to be of even thickness the whole length so that it cooks evenly. If roasting from hot after pan-frying, roast in the ...

Spoon the cooked vegetables into a casserole dish. Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only ...

Cut beef fillet across the grain into 4cm thick slices. Marinate with pepper. Heat oil in saucepot. Fry ground shallots till ...

Cut each fillet in half lengthwise, removing and discarding the small strip of sinew from the center of the fillets. With the white side that touched the bones on the outside of the paupiettes, roll ...

Alternatively, ask your butcher to do the ‘butchering’ for you. Rub the fillet all over with a cut clove of garlic, season well with lots of freshly-ground pepper and wrap loosely in caul fat ...