It may be easier buying a calf and fattening it up. Unless I want to pay Prime (steakhouse insiders should get this!) prices, it’s difficult to buy good steak. As a rule of thumb, anything marked local or Indian beef is to be avoided. Both are tough (the latter is often buffalo), and are only suited for long, slow cooking. The last time we had a tough, stringy, ancient piece of bovine, I popped it into the crockpot for close to 20 hours to soften and Kit made delectable rendang.
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| The best thing about this dish was the knife which our good friend Jade bought! |
My dad bought us a piece of so called fillet. Kit got Sharon Lee over for steak. The dish was well prepared, and allowed us to use the lovely steak knives Jade bought Kit for his birthday. I wish, however, that we did not have to wield those knives as forcefully as we did.
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| Our South African lifesaver! |
Yes, another tough steak. Not as bad as it being suited for shoe leather, but definitely not succulent and tender. The saving grace was the amazing bottle of red which we had with it. A Christmas gift from my favourite Malaysian hotel General Manager, Hoon Tai Chee from Hotel Armada, this South African Cabernet Sauvignon-Shiraz Cinsaut from Leopard’s Leap had amazing depth and character. It was totally refreshing for a blend and really perked up the beef. Wonder what it would do with a good fillet mignon?
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