Go to the Recipe: London Royale Seared Beef Carpaccio
Kevin refers to "Le poire" which is actually "La Poire" (french for The Pear). Absolute gorgeous cut to eat raw as a tartare.
That looks pretty good.
Can confirm that it is truly excellent!
Any thoughts on cryo-frying these steaks, considering the desire to keep them very rare (or even blue)?
Made this last night for dinner and it was so easy and incredibly delicious. Also at my fancy butcher in a major metropolitan area in the US, it was only 16$ a pound
I tried this a couple weeks ago. I ate the majority of it, as no one was really sold in my home. My partner wasn't sold on the near raw condition of the slices. Also, as my knife skills are somewhat lacking, the slices weren't ideal. Trying this again, but marinating the "steaks" first in garlic, ginger, shallots, fish sauce, Worcestershire sauce, and lime juice. Going to be deep frying this time around as well, hoping for a bit more even cooking. Then I will be pulling out the old meat slicer for a bit more consistent slices. Fingers crossed this will help sway some of the non-believers in the house.
How would filet Mingon compare to the top round? It’s easier to find. Is it a similar enough muscle and would it have as much flavor? I should add, I made this with a proper cut and it was absolutely stunning and easy, thank you
1) I didn't make this comment? Perhaps its a glitch in the system on my end but it is displaying my name for someone else's comment? 2) Would love a reply sometime from yall on my Filet Mignon question!
Nice butchery! But why would the steak cook up differently if both the Royale and traditional broil eventually get cut against the grain and to similar thickness?
Lol @ worst named. Only the US calls a cut of beef (which cut? Even they can't agree on) a "London broil". Ask for it in any other country, you'll get a roulade at best, and strange looks at worst.
