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This dish lives up to its looks, tender, juicy steak with a luscious creamy sauce...what could be better? Serve the steaks with fresh in-season greens.
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Which way do you slice the beef across the grain or with the grain.
Hi Melvyn, meat is sliced against the grain. The concept of slicing against the grain is to shorten the actual muscle fibers so that they are easier to chew.
Have fun testing the recipe! BeefandLamb-Team
Hi Peter, thanks for getting in touch. The three different degrees are rare, medium and well-done. The BeefandLamb Team
Great ideas, thanks. i don't understand the table at bottom of article. The 3 right columns have no headings.
Very useful to pensioner who hasn't done much cooking before
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