Marbling fat and meat is what counts in taste but it isn’t everything. The degree of fat veins is what will leave you with a more even taste. I selected the filet with some age, and it will be cooked at high temperatures in an open oven with a radiant heat – the meat is 500mm away from the fire, so it is an indirect heat. The meat gets cooked over a period 15 or so minutes and then is rested for 20+ minutes until it is ready to be served. Just prior to serving, it is placed directly to the face of the fire to sear the surface.