Resting Meat Properly

Resting meat after cooking is one of the most important and most overlooked steps in achieving a perfect result. When meat cooks, the heat drives juices toward the centre. If you slice immediately, those juices flood out onto the chopping board and the meat becomes dry. Resting allows the juices to redistribute evenly throughout the fillet, resulting in meat that is uniformly moist, tender and flavoursome from edge to centre. For a beef fillet or pork tenderloin, rest for at least half the cooking time in a warm place, loosely covered. Marcus emphasised that the key to ibérico pork tenderloin is always giving it a really good resting before serving.