article_snippet.sent: Sirloin, topside and fillet are best saved for the roasting pan, chuck flank, rib-eye and skirt on the grill and when stewing go for brisket, shoulder and ribs.
article_snippet.sent: 1. Allow Fillet to reach room temperature before cooking.
article_snippet.sent: On a medium to high hob heat, seal Topside joint in a large frying pan with a touch of oil ensuring all sides are sealed by turning joint every two to three minutes.
article_snippet.sent: Transfer to a oven roasting dish and seasoning with salt and pepper, place into a preheated oven (190c/fan 170c) and allow to cook for 20 minutes per 500g for a juicy medium cooked joint.
article_snippet.sent: Remove meat from roasting tray and allow to rest on a plate in a warm area for 15-20 minutes before serving use the roasting dish and juices to make a fresh delicious gravy.
article_snippet.sent: Become a grill master: .
article_snippet.sent: Use a red hot grill pan which sizzles when you add the steak and try not to push the steak around or turn the steak too quickly if you want to create those famous griddle marks .
article_snippet.sent: Similarly to a roast, let the steaks rest for five minutes before eating to allow meat to relax and become more tender.
article_snippet.sent: Low and slow is the key phrase here, so get yourself a heavy bottomed casserole pot or slow cooker, and plenty of stock to allow for a long slow cook .
article_snippet.sent: Four hours should result in tender chunks of beef ready to accompany sides such as mash, dumplings or Yorkshire puds .