greg wrote:
get a good non-stick frying pan, and fry it in a litle wok oil (black pepper and ginger is best). Fry it on a high het for a few minutes each side. Poke it as you cook to tendarise it, when it start bleeding out of the top side then it is done. If the juices run clear then it's overcooked/well done.
I'd never cook steak in an oven :S
I have never done fillet in the oven either.
Just seal the meat on a high heat then cook away as greg says.
