To temper a piece of meat means to control the temperature of it at all stages of cooking.

Tempering meat is a very important part of the cooking process in order to get consistent results every time and should not be overlooked, particularly with beef.

There are a lot of considerations when cooking any type of meat so if you take the time to temper it, it will mean better, more consistent results. Using a meat thermometer is an important tool to ensure success.

Ingredients:

2 x 250g sirloin steak 

400g baby potatoes 

100g mayo 

25g truffle mustard 

Salt 

pepper

If you would like to butter baste the steak you will need:

80g unsalted butter (cubed)

1 sprig rosemary

2 cloves garlic 

Ingredients: 

650g-750g dry-aged T-bone steak

1 hispi cabbage 

400g new potatoes

1 bulb of garlic 

500ml peanut or plain based oil

2 egg yolks

½ tsp Dijon mustard

½ tsp cider vinegar 

50g butter

1 small bottle Plain Chicken Spring Bone Broth

Salt and pepper