The most elegant form of meat. Fillet steak, with one turn of the pan, golden outside and pink inside; alongside caramelised vegetables. Worthy of evenings made dizzy by a glass of red wine.
The spicy version of the fillet. Black pepper grains dance on the meat's surface, meeting a brandy-cream sauce. A whisper to the brave palate.
Two faces of meat, on a single bone. Fillet and rib-eye on either side of the T-shaped bone; gently grilled, lightly singed by the coals. Worth sitting across and sharing.
The old friendship of meat and mushroom. Soft fillet slices, topped with mushrooms sautéed in butter and a creamy sauce; plain yet insatiable. Turns a coastal evening into a golden conversation.
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