Issue link: https://maltatoday.uberflip.com/i/212250
37 maltatoday, SUNDAY, 17 NOVEMBER 2013 maltatoday, SUNDAY, 22 MAY 2011 FINE FOOD OF THE WEEK Choosing a sizzling steak THERE'S nothing like a good steak for comfort food. However choosing your steak is not as easy as it used to be. In the past the only decent cut of meat used for steak was a fillet. Simple as that. Anything else that was available was simply inferior. Today however a range of steaks is available both at local butchers and at restaurants, each offering subtle differences in flavour and tenderness. Fillet steak The most tender cut of beef, and the most expensive. The fillet comes from the tenderloin, which runs along both sides of the spine. When harvested, it comes in two snake-shaped cuts. It is not a weight-bearing muscle, therefore has very little connective tissue, which makes the meat so tender. It has very little fat however, and is therefore less tasty than some other fattier cuts. Preparation tips: A fillet steak is best cooked in 1 – 2 inch thick portions and grilled, barbequed or pan fried on high heat on each side. Fillet steaks are often served in a cognac cream sauce, au poivre or in a red wine reduction. Due to the limited marbling, bacon is often wrapped around the fillet and secured with a toothpick. This adds flavour and stops the steak from drying out. A fillet steak should be served rarer than other meats. Other names: Tenderloin steak, filet mignon, filet de boeuf. Rib eye steak The rib eye comes from the rib section of the cow and spans from the sixth rib through to the twelfth. Though this cut of steak is tougher than its fillet counterpart due to larger amounts of connective tissue and intramuscular fat, however it is tastier and less likely to dry out. Preparation tips: Like a fillet this steak is best grilled, barbequed or panfried. Due to the higher fat content of Simply seasoned with salt, pepper and olive oil, and just a few minutes on the barbeque, a T-bone steak makes a fabulous meaty treat the cut the meat needs to be cooked a little longer than a fillet to soften the fat and allow the meat to absorb the flavours. It is recommended to cook this steak until it is medium. Other names: Scotch fillet, entrecôte Sirloin steak This comes from the rear part of the animal and can be divided into several types of steaks. The top sirloin is the most tender as the muscles from this area are least used. The top loin mus- cle is the largest with the tenderloin being the smallest. It generally produces a tender and tasty steak. The Tbone steak also comes from this area. Preparation tips: As this is a prime cut of meat it does not require moist cooking as its tougher counterparts and can be successfully grilled, barbequed or pan-fried. Other names: Strip steak T-bone steak The T-bone also comes from the rear of the animal and includes a T- RECIPE OF THE WEEK Café de Paris butter Ingredients • • • • • • • • • • • • • • • • • • • • • • 250gunsaltedbutter,atroomtemperature 1tbsptomatoketchup 1tspDijonmustard 1tspcapersinbrine,rinsedandchopped 30gshallots,finelydiced 2tspparsley,finelychopped 2tspchives,finelychopped pinchofdriedmarjoram pinchofdrieddill pinchofdriedthymeleaves pinchofdriedtarragon(orusefreshifyouhaveit–about½tspmax) ½garlicclove,crushed 1anchovyfillet,rinsedandfinelychopped 2tspbrandy ¼tspWorcestershiresauce pinchofsweetpaprika pinchofcurrypowder pinchofcayennepepper freshlygroundblackpepper pinchoffinelygratedlemonzest 1½tbsplemonjuice pinchoforangezest Method 1. 2. 3. 4. 5. 6. Mix all of the ingredients apart from the butter in a small bowl. Stir well then add the softened butter. Forkthemixturetogethertoitisevenlymixedthenspoonontoapiece of cling film. Gently roll the cling film up to form a log then tightly twist both ends and shape it so it is evenly sized. Pop into the fridge for at least 1 hour then when ready to use slice into pieces and top as needed. You can put in the freezer and slice as required. Serve on a juicy steak or melt and use as dipping sauce for lobster. shaped bone with meat on each side – the larger portion is a sirloin steak while the smaller portion is a fillet. T-bone steaks with a large tenderloin is referred to a Porterhouse steak and must be at least 1.25 inches thick. They are generally quite expensive due to the two varieties of prime cut beef. Preparation tips: Dry heat cooking is best for this type of steak such as grilling, barbequing or pan-frying. Due to their lack or relative collagen, longer cooking times are not necessary to tenderise the meat. The Bistecca Fiorentina is prize steak coming from the Chianina or Maremmana breeds of cattle. This Florentine style steak is seasoned with salt, pepper and olive oil and cooked over a wood or charcoal fire. Due to the size of the steak it is often shared by two people. Other names: Porterhouse steak Whatever your choice of meat, be sure that it is not overcooked to ensure a juicy dish that is full of its natural flavours.