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That's why you get a porterhouse, bigger fillet.Something a bit different. A Northern Irish Shorthorn t-bone.
I typically don't like doing t-bones, they're too difficult to cook evenly given the fillet is so small compared to the sirloin (strip for you lot in the US). Plus, when cooking, the bone sticks out and prevents the meat from getting a good sear. But the missus has been nagging on me to get her a fillet for a few months now (which is not a cut I enjoy), and I thought this was a good way to kill two birds with one stone.
Anyway, here's the result - nothing too sexy here to see but still not bad.
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