Pork fillet is very quick to cook but will soon dry out if overcooked. Remove any tough white membrane or sinew from the outside of the loin before cooking. If roasting a whole loin, stuffing it ...
Preheat the oven to 220C/425F/Gas 7 (fan 200C). Rub the fillet of beef with plenty of salt and pepper and the oil. Heat a large frying pan until very hot. Fry the fillet on all sides until browned.
Then wash it under cold running water and pat dry with apaper towel. Now use a sharp knife and cut the fillet into four equal portions, which on a 1kg steak should mean fillet medallions of around 5cm ...
Double over the meat at the tapered end and tie the fillet securely with fine butcher’s cotton twine. Alternatively, ask your butcher to do the ‘butchering’ for you. Rub the fillet all over ...
To make the marinade, measure all the ingredients into a dish and mix well. Trim any sinew from the fillet and discard. Sit the fillet in the marinade, season with salt and black pepper and turn ...
Fish fillet is a staple for many Kenyan households because of how versatile the dish is. One of the simplest yet most effective methods to enhance its taste and texture is by frying it with butter.