ChrisL
Diamond Member
I like mine cooked medium rare. I like it still pink in the middle.
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TNHarleyFilet isn't very flavorful. That's why they are often wrapped in bacon. Bacon will make anything taste good.
I do them in 2 ways.
With both ways, I put the meat in the freezer for about 30 minutes before cooking. If you use a liquid marinade, wipe it off before putting it in the freezer. "room temp" is old school.
1 - Grill. I use lump charcoal as it is a lot hotter than charcoal. I move all the charcoal to one side. A couple minutes on both sides over the coal, and a few minutes on the side. I like to sear it, then heat the middle.
I have found that rubbing them with olive oil or butter during the searing process is about the best thing you can do. I used butter sat night with some creole in it. AMAZING
I usually just use salt, pepper a touch of oil and maybe some creole. That's it. I might re-salt after freezing.
2. Pan sear and broil
Same rub. I sear them on high with a touch of oil for a couple minutes on both sides. Then broil the hek out of them until desired temp is reached.
IMO, searing is the most important. That's why I freeze them.
I do it one way. I pick up the phone and make reservations. I grab my keys and get in my car and drive to the steak house. Rare. I want to kill it as it tries to leave the plate rare.
I cannot cook a good steak to save my life. I can't. I may break down and buy a grill this summer. And then, I will be up here flipping out trying to get tips.
Filet isn't very flavorful. That's why they are often wrapped in bacon. Bacon will make anything taste good.ahh spoken like a foodie wanna be....honey....filet are basically tasteless...you do know that....they are tender hell yes and forgive a lot but as far as taste....not there.....
fat is what makes the steak.....steaks are just like women....you want a little fat on them....
I do them in 2 ways.
With both ways, I put the meat in the freezer for about 30 minutes before cooking. If you use a liquid marinade, wipe it off before putting it in the freezer. "room temp" is old school.
1 - Grill. I use lump charcoal as it is a lot hotter than charcoal. I move all the charcoal to one side. A couple minutes on both sides over the coal, and a few minutes on the side. I like to sear it, then heat the middle.
I have found that rubbing them with olive oil or butter during the searing process is about the best thing you can do. I used butter sat night with some creole in it. AMAZING
I usually just use salt, pepper a touch of oil and maybe some creole. That's it. I might re-salt after freezing.
2. Pan sear and broil
Same rub. I sear them on high with a touch of oil for a couple minutes on both sides. Then broil the hek out of them until desired temp is reached.
IMO, searing is the most important. That's why I freeze them.
I also like the technique Bobby Flay has been using. Sear the steak in a hot cast iron skillet, slice it into strips, put the strips back together on the bone with a pat of butter on each strip, then into the broiler to finish.
I've been wanting to try this.....
I've been wanting to try this.....
I watch his show too. I love Food Network and The Cooking Channel. You can get great tips and ideas.
I've been wanting to try this.....
I watch his show too. I love Food Network and The Cooking Channel. You can get great tips and ideas.
The wife and I decided to try Plated,in fact our first three day menu is arriving tomorrow.
We've been stuck in a rut as far as cooking goes so we thought it might be an easy way to branch out and try some new recipes with out the hassle.
My only concern is the quality of the ingredients. I guess I'll find out...tomorrow night is Salmon burgers with Chive Aioli and Mache.
I've been wanting to try this.....
I watch his show too. I love Food Network and The Cooking Channel. You can get great tips and ideas.
The wife and I decided to try Plated,in fact our first three day menu is arriving tomorrow.
We've been stuck in a rut as far as cooking goes so we thought it might be an easy way to branch out and try some new recipes with out the hassle.
My only concern is the quality of the ingredients. I guess I'll find out...tomorrow night is Salmon burgers with Chive Aioli and Mache.
I've never heard of Plated. A food delivery service?
rib eye is my second favorite. But I hate the fatrib eye of course......i love a good rib eye
Filet is my fav when I can afford it lol
rib eye is my second favorite. But I hate the fatrib eye of course......i love a good rib eye
Filet is my fav when I can afford it lol
Yep. I buy the entire tenderloin when those go on sale, butcher them and take them out as needed. This allows me to save some cash as well as cut them to the size/thickness I like and remove the silver skin etc.
In terms of cooking them, I go with the cast iron skillet method. I don't know if anyone has touched on it here, but you take the skillet, throw it in the oven, preheat the oven to 500 degrees, pull the pan out, sear the filets on high heat for a couple of minutes per side throw them back in the oven for 5-8 minutes then sit them to rest for a few minutes.
See the sear roasting technique here:
Perfect Cabernet Filet Mignon Steak Recipe, Whats Cooking America
Perfect every time, especially when butchering them yourself as this allows you to control the thickness and get your perfect time down.
Sides? Creamed spinach and button mushrooms.
These mushrooms are a bit of a PITA but they're worth it. Follow the instructions to the letter and these are delish.
Michael's Best Button Mushrooms : Michael Chiarello : Food Network
I like to do a wedge salad with this one. The dressing you have to make in the morning or the day before, but I mix huge batches of this stuff and bottle it in an old dressing bottle so we have it on hand and the rest is simple and fast. I don't bother with the hard boiled eggs and add some red wine vinegar to taste for a little tang.
Morton's Steakhouse Copycat Recipes: Wedge Salad
I cooked this exact meal yesterday with a bottle of excellent cab.
Burp.
rib eye is my second favorite. But I hate the fatrib eye of course......i love a good rib eye
Filet is my fav when I can afford it lol
Yep. I buy the entire tenderloin when those go on sale, butcher them and take them out as needed. This allows me to save some cash as well as cut them to the size/thickness I like and remove the silver skin etc.
In terms of cooking them, I go with the cast iron skillet method. I don't know if anyone has touched on it here, but you take the skillet, throw it in the oven, preheat the oven to 500 degrees, pull the pan out, sear the filets on high heat for a couple of minutes per side throw them back in the oven for 5-8 minutes then sit them to rest for a few minutes.
See the sear roasting technique here:
Perfect Cabernet Filet Mignon Steak Recipe, Whats Cooking America
Perfect every time, especially when butchering them yourself as this allows you to control the thickness and get your perfect time down.
Sides? Creamed spinach and button mushrooms.
These mushrooms are a bit of a PITA but they're worth it. Follow the instructions to the letter and these are delish.
Michael's Best Button Mushrooms : Michael Chiarello : Food Network
I like to do a wedge salad with this one. The dressing you have to make in the morning or the day before, but I mix huge batches of this stuff and bottle it in an old dressing bottle so we have it on hand and the rest is simple and fast. I don't bother with the hard boiled eggs and add some red wine vinegar to taste for a little tang.
Morton's Steakhouse Copycat Recipes: Wedge Salad
I cooked this exact meal yesterday with a bottle of excellent cab.
Burp.
You actually freeze Filet Mignon?
rib eye is my second favorite. But I hate the fatrib eye of course......i love a good rib eye
Filet is my fav when I can afford it lol
Yep. I buy the entire tenderloin when those go on sale, butcher them and take them out as needed. This allows me to save some cash as well as cut them to the size/thickness I like and remove the silver skin etc.
In terms of cooking them, I go with the cast iron skillet method. I don't know if anyone has touched on it here, but you take the skillet, throw it in the oven, preheat the oven to 500 degrees, pull the pan out, sear the filets on high heat for a couple of minutes per side throw them back in the oven for 5-8 minutes then sit them to rest for a few minutes.
See the sear roasting technique here:
Perfect Cabernet Filet Mignon Steak Recipe, Whats Cooking America
Perfect every time, especially when butchering them yourself as this allows you to control the thickness and get your perfect time down.
Sides? Creamed spinach and button mushrooms.
These mushrooms are a bit of a PITA but they're worth it. Follow the instructions to the letter and these are delish.
Michael's Best Button Mushrooms : Michael Chiarello : Food Network
I like to do a wedge salad with this one. The dressing you have to make in the morning or the day before, but I mix huge batches of this stuff and bottle it in an old dressing bottle so we have it on hand and the rest is simple and fast. I don't bother with the hard boiled eggs and add some red wine vinegar to taste for a little tang.
Morton's Steakhouse Copycat Recipes: Wedge Salad
I cooked this exact meal yesterday with a bottle of excellent cab.
Burp.
You actually freeze Filet Mignon?
When I buy the entire tenderloin some ends up frozen. Normally I'll cut the roast off and either prepare that same day or freeze it and prepare it with a blue cheese sauce when its time comes, and cut the rest of the filets into ~2" thick slices. These are for everyday type consumption, as was done yesterday. When thawed we lose some juice but really they are still very good or I wouldn't continue to do it.
When I buy prime aged filets for a special occasion or something, then of course not.
rib eye is my second favorite. But I hate the fatrib eye of course......i love a good rib eye
Filet is my fav when I can afford it lol
Yep. I buy the entire tenderloin when those go on sale, butcher them and take them out as needed. This allows me to save some cash as well as cut them to the size/thickness I like and remove the silver skin etc.
In terms of cooking them, I go with the cast iron skillet method. I don't know if anyone has touched on it here, but you take the skillet, throw it in the oven, preheat the oven to 500 degrees, pull the pan out, sear the filets on high heat for a couple of minutes per side throw them back in the oven for 5-8 minutes then sit them to rest for a few minutes.
See the sear roasting technique here:
Perfect Cabernet Filet Mignon Steak Recipe, Whats Cooking America
Perfect every time, especially when butchering them yourself as this allows you to control the thickness and get your perfect time down.
Sides? Creamed spinach and button mushrooms.
These mushrooms are a bit of a PITA but they're worth it. Follow the instructions to the letter and these are delish.
Michael's Best Button Mushrooms : Michael Chiarello : Food Network
I like to do a wedge salad with this one. The dressing you have to make in the morning or the day before, but I mix huge batches of this stuff and bottle it in an old dressing bottle so we have it on hand and the rest is simple and fast. I don't bother with the hard boiled eggs and add some red wine vinegar to taste for a little tang.
Morton's Steakhouse Copycat Recipes: Wedge Salad
I cooked this exact meal yesterday with a bottle of excellent cab.
Burp.
You actually freeze Filet Mignon?
When I buy the entire tenderloin some ends up frozen. Normally I'll cut the roast off and either prepare that same day or freeze it and prepare it with a blue cheese sauce when its time comes, and cut the rest of the filets into ~2" thick slices. These are for everyday type consumption, as was done yesterday. When thawed we lose some juice but really they are still very good or I wouldn't continue to do it.
When I buy prime aged filets for a special occasion or something, then of course not.
A whole beef tender loin will run you around a hundred bucks.
No way would I freeze it. I suppose if I lived 50 miles from the nearest butcher I might consider it but as it is it's to easy to drive a few miles and buy it when I need it.