1 Start by cutting the tendons and fat fromthe surface. The easiest way todo this is by holding the knife at an angle underneath the part you’re removing.

2 Cut the fillet steaks into three centimetre slices. Any thinner than that, and they won’t bind together properly.

3 Tie some kitchen twine around each fillet – that’ll help themkeep their shapeduring the preparation. Once they’re all ready, pop them in the pan. If you’re cooking for several guests, save timeby binding a large piece of fillet with cooking string, and then cutting that into slices.