steak advice please!

[titchy]

For a nice rare steak - rump or fillet? Suggestions for a sauce too? Nothing complicated!!!!! Or too rich as planning on doing dauphinoise spuds and buttered green beans and carrots.

I usually get a bit of Popeseye steak, but Rump would be ideal.
I wouldn't bother with a sauce, personally, if you're doing fancy veg .
mmmmmmm.......you've put me in the notion for a bit of rare steak for dinner now !!

I'd go for fillet, but its a personal choice. As for sauce, none, the veg sounds luvverly!

I like a nicely marbled sirloin. A squeeze of lemon juice on top when resting and pour the juices over to serve. Preferably cooked by DH whilst I read the papers!

Hmm - I was having the rump or fillet dilemma and I get one vote each!!!!! which is more tender? and No sauce?! Well that saves me a job!!!!

Oh no and sirloin too! Help!

If you've got a Sains near to you the Jamie Oliver ones are very good (albeit expensive). The quality is consistent. Rump can be chewy but is often more flavoursome and I find fillet too lean. Rib eye is good if you like fat.

Thanks yoyo - yes will be going to Sainsbry's.

so now I have 4 joints!!!!!

Fillet, sirloin, ribeye (same as popeseye?) and rump.

and more confused than before!

want tender, juicy, full of flavour. don't mind a bit of fat...

i agree no sauce. Bit of mustard on the side maybe. what you are doing with it sounds luvverly... exactly what i like with a steak.

I like a small fillet as i have it so infrequently, when i do i dont need much and like a quality cut.

Fillet, definitely!

Thanks all fillet it is then! aDad swung it as I'm doing dh a special meal!

may he enjoy it

titchy , how do you do dauphinoise spuds as I really like them but havnt a clue on how to do them my self