I wrapped a whole fillet in cloth and threw it straight into the fire—a bold, caveman-style cooking method known as Lomo al ...

Filet Mignon, more commonly sold as eye fillet steak is known for its tenderness, combine that with Australia's best Wagyu and this Filet Mignon was something very special! In this video, we'll be ...

To achieve perfectly crispy pan-fried fish, it's crucial to use the right technique and equipment and choose a firm, fresh ...

Roasting a whole fillet is so quick to do and this delicious marinade makes it easy and full of flavour. There is enough marinade here for a sauce, too – make sure you heat it well before ...

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 ...

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 ...

BrewDog has announced a new partnership with Impossible Foods to create a selection of menu items featuring the Impossible ...

Working with short strokes and keeping the knife as flat as possible, gradually fillet across the bone to free the fillet, peeling back the fillet as you go. As you work across the fish ...

Resting allows the meat fibres to reabsorb juices. A whole scotch fillet can also be cooked this way although you will have to add an extra hour's cooking time. Any favourite sauce, well not ...

Pan-fry the fish: Heat oil in a frying pan over medium heat (about 2-3 tablespoons, enough to coat the bottom of the pan). Once hot, gently add the fillets and cook for 3-4 minutes on each side, or ...

Check if need a little salt. Spoon the spicy red pesto on the top of each cod fillet. (Skin side down if the cod comes with the skin) Place the fillets on a baking tray and cook in the middle of a ...