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I'm not a huge eater of meat - mostly chicken and bacon, but like the odd steak occasionally.
I'm far from an expert on cooking steak, but generally go for a medium - this is usually nice and pink, but no blood, which is what I want.
I had an 8oz fillet on Friday night and all started well, but by the time I got to the end, it was oozing the red stuff and my plate was a shade of crimson. Some mates said it seemed normal, others reckoned it was a bit more than you'd expect for a medium.
It was very nice - the best steak I've had by the way. I just get put off by blood and had to leave the last bit, as nice as it tasted.
What would you expect from a nice fillet, cooked medium?
Shouldn't be any blood leaking out of a medium steak, just a touch of pink in the middle.
Medium should be red with only the slightest amount of a blood a simple trace as you look into the cut. Medium rare is my choice where it should trickles a little bit of blood out. Lovely.
It might not have been rested properly after cooking.
^^^^ this, but probably a bit under medium too
Prob bit under medium, but I would cook medium like that and leave it to rest properly.
As to steak, IMO you cant beat M&S for quality flavour full steak, much better than local butchers where I live.
M&S use Scotchbeef which is the same as who Costco use too, very good beef.
Its not blood, its Myoglobin. http://en.wikipedia.org/wiki/Myoglobin
http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/
Fillet shouldnt even be cooked IMO, I love fillet raw, carpaccio.
If it must be cooked, then put the pan on a high eat and eat the steak in another room 🙂
Fillet shouldnt even be cooked IMO, I love fillet raw, carpaccio.
If it must be cooked, then put the pan on a high eat and eat the steak in another room
I beg to differ, my brother who's a Senior Chef De Partie in a Michelin star restaurant cooked up some utterly stunning very artsy dishes that included medium fillet.
I can only handle raw in canapes.
Fillet isn't that great anyway IMO. Not enough fat in it.
All about the featherblade/flat iron steak
Local food hall has a butcher in it. They have 100 head of Red Poll that provide the meat and the steak is melt in the mouth good. Medium rare for me, though thin sliced translucent carpaccio is also good.
They have 100 head of Red Poll
Seems mean to kill little birds for steak
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M&S use Scotchbeef which is the same as who Costco use too, very good beef.
Do you just mean beef from Scotland? It's a little more complex than that. Probably that they give their buyers better requirements than some of the others. Is there any certification on scotch or is it just out of a Scottish slaughter house? If so then it could be from half of the UK.
Also for the op the chef was just serving the steak properly it's just some people ask for the wrong thing 😉
Wish people would stop thinking it's blood coming from the meat
Is there any certification on scotch or is it just out of a Scottish slaughter house? If so then it could be from half of the UK.
It's certified and from select producers if I recall correctly, although it can from different places of origin so need to check the label. My late Father in Law use to pick cattle up for slaughter he knew who supplied what beef for which shops.
Jamie Oliver must be having a laugh £54 per kilo for fillet .