Originally Posted by KingCanute

I'm in AS now, and in the name of scientific research have just had the fillet steak. It may not be what you might get in a specialist steak house or a Michelin starred restaurant, but I would say it has definitely improved since before covid.

Previously it was a thin cut (sliced through again the long way) and always cooked well done. But the one I just had was a thick cut and we had a long discussion about how I wanted it cooked and it came out definitely pink. The veg were all crisp and tasty too and a peppercorn sauce was served.

Some may prefer more seasoning of course but I was pleasantly surprised after reading some of the recent comments here. Perhaps it helps that I am here at a quiet time?