The top of the sliceThe top of beef pallet is a piece of choice among gourmets. Butchers call it "the top of the pallet" or "the trimmed piece", "the small thread". It can also be called the "Louchébem's piece" in the profession.

Method of cooking

Prepare a grill or a hot frying pan with butter and a hint of sunflower oil (to avoid burning and blackening the butter). Cook the piece for 2 minutes per side over high heat and salt it after cooking with fleur de sel. To avoid spoiling anything, you can deglaze the cooking juices with a drizzle of vinegar or water. For a larger steak it is possible to grill it on each side and cut it like a duck breast.

It is better to pan-fry the steaks cut from the top of the slice rather than grill them. Their cooking requires certain precautions: they should always be brought into contact with very hot fat to sear the surface, caramelizing the juices so as to leave the maximum amount of juice inside the meat.
In the freezer at - 18°C

Buying advice

For a steak, ask for the thickest part of the underside of the steak, the pear, whiting or spider, which is very tasty. The first two slices of the slice are often prepared in "tournedos" style. For a roast beef, ask for the slice that is wrapped in a wrap and tied. Ask the butcher for a beef bard, preferably a pork bard. Beef bard gives a taste, aroma and flavour of beef fat that you wouldn't find otherwise. Try it at least once.

For a beef with string, a fondue bourguignonne or Chinese fondue, an exotic dish based on beef strips, ask for pear or whiting. Count 150 g per person for a steak, 200 g for a roast beef.
Preservation tips

If a steak can only be stored in the refrigerator for a day or two, a roast can wait two to three days in the coldest part of the refrigerator.