3. Tips from the top
3. Tips from the top (Image 3 of 8)
Next up for the amateur chefs is a meaty main course of pan roasted fillets of beef.
After the gentle pace of the cold starter, this hot beef action is a stretch for the brigade.
With such a fine cut of beef on offer, the team will need to make sure they treat it with care. Overcooked or undercooked meat will cost them dearly. Happily, Gordon has some expert advice for getting the steak just right.
"Touch the middle of the fillet," he says. "If it springs back, it's cooked. If there's no spring, it's raw."
Every day's a school day.
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