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T-bone, rump or fillet
(at room temperature)
Preheat Superchef to 220 C with wire rack on high. Place meat on wire rack
and grill for approximately 15 minutes (medium), 12 minutes (rare), 18
minutes (well done). Smaller, thinner meat cooks faster. Thicker, larger
pieces take longer to cook.
4 fillet steaks cut to approx. ¾" to 1¼" (2-3cm) thick
4 rashers bacon (lean)
toothpicks
Remove rind and excess fat from bacon. Trim meat and remove excess fat.
Wrap one bacon rasher around the perimeter of each fillet, secure with
toothpick(s). Sprinkle o grind black pepper onto steak both sides.
Preheat Superchef to 220 C and place fillets on high wire rack and cook for:
10-12 minutes (rare); 12-15 minutes (medium); 15-20 minutes (well done) for
¾" (2cm) thick fillets. Turn fillets halfway through cooking time if desired.
Thicker and/or larger fillets will take longer to cook. Serve hot with fresh
steamed vegetables.
Superchef
Superchef
Superchef
Superchef
BEEF
GRILLED STEAK
Spices and marinade to taste
(optional)
FILLET MIGNON
black pepper
ROAST SPARERIBS
18
User Guide
- at room temperature
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