Although I'm an advocate of scaling back on our meat consumption to reduce water and carbon use, I can't escape the fact that I was brought up by a red-blooded, meat loving Kiwi father, and, as the saying goes - you can take the girl out of NZ, but you can't...
With this backdrop in mind, and the fact that a very good friend is moving to Oz for the son of a meat dealer, and that she has not let a piece of beef past her lips for more than 10 years (although she eats chorizo????) that M & I thought a night of 'beef conversion' was in order.
How to convert the beef-free? We started by giving her options...
Rump steak - A true grilling steak with a great flavor and great texture. Can be tough if not cooked properly (but that won't happen)
Fillet - A cut from the small end of the tenderloin (as we used in the Christmas Beef Wellington, which unfortunately, she missed out on). The most tender and usually the most expensive cut by weight. Not as much flavour as the rump but a delicate, easy to cut texture and often found in your dandiest of restaurants.
Sirloin - Tasty, smooth texture similar but not as delicate as the fillet. Sits somewhere in between the fillet and rump.
M had this to say:
Personally, I say you plump for the rump or fillet, and basically if you choose Sirloin I'll not comply. Rump is definitely tastier and the Smithfields butcher I get it from has top quality moist, delicious cuts (mmmmmmmmmm). Fillet, hard to go wrong with, tender and moist but with less flavour than the rump although you may prefer this.
She chose the fillet:
The steak was accompanied by a delicious mushroom sauce, chunky chips and rocket.
A convert.
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