Spider (pope’s eye) steak

Spider (pope’s eye) steak

By
From
The Beef Club
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
langue de chat or tail of the fillet or side strap or chain of the fillet
see method for ingredients

Method

  1. These cuts are not particularly attractive to look at, and you won’t find them on your butcher’s counter (butchers prefer to keep them for use in other recipes). They are, however, delicious. Don’t hesitate to ask for them, it’s the only way you will get them. The size of these cuts varies from one animal to another, which makes it difficult to state a cooking time. However, we recommend you cook them rare to medium-rare to fully appreciate their flavours.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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