It’s beef tenderloin time tonight. Letting it sizzle in butter (or ghee) for the briefest of moments just to get a semi-burnt crust on both sides, leaving the interior tender and juicy and quite red, still dripping with blood. (I know it’s not to everyone’s liking, but I can’t help myself. I’m a confirmed meat-eater – the fresher the better. A properly served Steack… Read More