Post # 1
4 weeks to go and fully in stressed out and completely over it mode. Destination wedding for about 68 at this stage eye fillet steak is an option served medium, what are the chances of actualy cooking 30 odd steaks right, do I just remove it from the equation or take the risk? Please help me what would you pick?
Post # 3
No idea what that cut of meat is. But in general, it’s pretty difficult to cook that many steaks at the same time to the desired doneness. Even steak restaurants have a hard time with it. If you want to serve it, then keep it on the menu but make sure to serve something light to tide guests over while it’s cooking.
Post # 4
I think in America its called a tenderloin or rib eye or something? Thanks I have just looked at a few other postings on similar topics and thinking chicken and fish may be the go.