Michelin Chef shares his secrets for cooking beef

Alyn Williams, michelin starred chef of top London Restaurant, Alyn Williams at The Westbury, is a long time advocate of Red Ruby Devon Beef.  Here he generously passes on his top tips for cooking beef.

“First of all, make sure you start with good beef like Red Ruby Devon.  You can’t make a silk purse out of a sow’s ear!  Next – value the fat.  Red Ruby Devon fat is sweet and delicious.  At the Westbury we render down the fat and use it for cooking the meat and adding to sauces to give them a wonderfully beefy base.  Next, cook your beef very slowly.  Typically, we would cook a sirloin steak for about 50 minutes at 800C.  Don’t add any oil or butter, just let it cook in its own fat.  Just before serving, brown off the steak in a frying pan for a minute or two.  Find out more about Alyn and his restaurant at www.alynwilliams.co.uk