How to buy it:
Buying beef is not like buying fish, according to Matthew Miles, the sous chef at specialty steakhouse, The Exchange Grill.
‘The fillet itself is best when firm, but not so firm that if you touch it the flesh springs back to life the way it does with fresh seafood,’ he warns. Colour wise, he says to look for meat that is deep red, and almost purplish, but not pink. You want it to be dry, but with a slight sheen. ‘It should never look sweaty’, he says. Look for tenderloins with good marbling. ‘Those will be the ones with the best flavour and texture’, he says. And with beef, younger does not always mean better. ‘Look for beef that has been aged no less than 48 days’, he says, ‘the longer the ageing process, the more tender the beef’. When in doubt, ask your butcher.
Where to get it:
His favourite choice, he says, is tenderloin from the United States. Some good bets for choice tenderloin is at the Géant Hypermarket (04 368 5858) at Ibn Battuta Mall, and the Butcher Shop & Grill (04 347 1167) in Mall of the Emirates. Also, don’t be put off by high prices. Says Miles, ‘when it comes to beef, you get what you pay for’.
How to cook it:
‘For me, it doesn’t get much better than a roasted Chateaubriand’, says Miles. For a 10 ounce steak, preheat the oven to 160 degrees. Season the meat with salt and pepper seal it on all sides. Roast the tenderloin for 20-25 minutes, or until the internal thermometer reads 51 degrees (this will be medium rare). Let the meat rest for half the time it took to cook and serve.