Bone-In Fillet Steak has been a holy grail pursuit of mine for some time. The only time Ive tried it before was on the other side (to the sirloin side) of a T-Bone steak. But then I came across Turner & George, an incredible butchers established by Richard H Turner (Executive Chef of Hawksmoor and Director of Pitt Cue Co.) and James George.
Their website offers many cuts I have never come across before, including these extraordinary Bone-In Fillet Steaks, available at 250g or 350g weights. But whats also fantastic about T & G is they tell what breed of cattle their meat comes from, plus the name of the farm where it was bred and the date the cow was slaughtered. Its the ultimate in farm-to-fork traceability.
With a heavy hint, I nudged my wife towards buying me a Turner & George voucher for Christmas and then I waited for them to stock a breed Ive never tried before: White Park, a magnificent white breed with long horns.
These beauties came from a cow reared on Rashleighayes Farm in Bickleigh, near Tiverton, Devon, which was slaughtered on January 27 2014.
I am very privileged to report that it did not give its life in vain. For this was a superb eating experience, for which I am very grateful, to my wife, to T & G but most of all to the White Park cow that provided it.
Heres how I cooked these steaks, following the instructions on the T & G website.
1. Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)
2. Get your grill or pan smoking hot.
3. At the last minute, season well with East London Steak Co. rub dont use oil, if the grill or pan is hot enough, it wont stick.
4. Stick your steak on! Leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:
For this 350g steak:
Rare 6-8 minutes
Medium Rare 8-10 minutes
Medium 10-12 minutes
Medium Well 12-14 minutes
5. Rest on a warm plate, not too hot to touch, for at least 10 minutes.
6. Tuck in and enjoy!
