1. When choosing a steak, sirloin is a fine choice due to its tasty, melt-in-the-mouth succulence. Good sirloin has just the right amount of fat and nice marbling.
  2. Age of the steak is important, as the hanging process develops the flavor and tenderizes the meat. So ask your butcher how long the beef has been hung for. As a rule, 21 days as a minimum and 35 days as a maximum is a good range to go for.
  3. Good beef should be a deep red color, like the meat featured below.
  4. Check the beef has good marbling – little streaks of fat running through the meat. This melts when heated, helping the steak to baste itself from within as it cooks.


Kebab in hand


2 pcs Tortilla
300 g turkey meat
1 PL Gyros spice
2 pcs tomatoes
1 large onion or 2 small
Quarter red cabbage
3 tablespoons sunflower oil TRIANA
Green salad



Salmon in horseradish sauce


600 g salmon
1 teaspoon salt, 1 teaspoon vinegar, 1 bay leaf,
4 grains of allspice, white pepper,
2 tablespoons sunflower oil TRIANA
1 tablespoon plain flour,
1/2 cube of vegetable broth, 2 oz. cream
1 teaspoon horseradish-load in vinegar,
1 lemon, cranberry compote, dill




Sirloin in cream


600 g beef (sirloin)
50 g smoked bacon,
Salt, pepper,
50 g of sunflower oil TRIANA
2 carrots, 2 parsley, 1 small celery, 2 onions,
10 grains of pepper, bouillon cubes out,
40 g plain flour,
1/4 sour cream, lemon juice or vinegar




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