Thread: Tips/tricks/advice/recipes/whatever

Originally Posted by kiwijames

OK I got one for you. How do you rest meat (like a whole fillet) without it going cold?

Wrap it in foil, keep it on a wire rack so there's a little surface touching the meat (and therefore drawing out moisture) an eye fillet should need only about 20 minutes to rest.
Serving on warm plates is also a must. If your kitchen is particularly cold a 50-60 degree oven is safe for resting purposes.