This recipe of easy pan-fried fillet steak with red wine was originally read in a book which name I no longer remember. But I have changed many things in it, starting with the meat itself, and the usage of the remaining beef stock to increase the taste of the wine.
5 best veal fillet steak tips
- Know your butcher – This is probably the most important part of selecting the best meat. Your butcher will always be able to suggest best parts for any dish.
- Buy the best meat you can afford to – The quality of the meat, probably have the most impact on the taste of the dish.
- Never buy prepacked meat – Always buy from the butchers counter, this you will be able to see how the meat looks, before you starting your dish.
- Don’t go for the name, go for the look, smell and touch – When you buy, don’t assume that the best names/priced item is the best to take. Trust your eyes and smell (if you cannot touch) to select the best cut for you.