Put the filet on a paper towel, place it in a tupperware box drilled with holes in it (for ventilation). Then place it in your fridge for 24-36hrs to "age" the meat. When you're ready to cook, take it out of the fridge and let it come up to room temperature. Lightly glaze it with extra virgin olive oil, then sprinkle kosher salt and ground black pepper (freshly ground) all over it. At this point you can either grill it or cook it in a pan to medium-rare goodness :thumbsup

No one cooks a steak like Morton's ..... (order their steak cookbook)

:disgust

Best one I had was Crumbled Blue Cheese topping in Condensed Wine Sauce:thumbsup

I thought it should be prepared with cheese and mushrooms. or cheese and onion....

yeah that sounds good :thumbsup

I am so hungry now when i read to the end of the thread! :)

affordable

Give your bot a kick..it isn't making any sense

hell i dont care, ill eat it well done, medium, or damn near raw


i love filet mingnon

grab a cast iron pan, season it, add a mall amount of extra virgin olive oil, to the pan along with soem real butter.. turn the heat on a medium, let the oil and buter heat up aswella s the pan

in the meantime season it on both sides with your favorite seasoning, depending on what temp you like you beef.. me i eat it bloody.. cook it about 6-10 minutes on each side.... careful to cook it once on each side... also a lid on the pan will help it cook evenly.

as far as the blue cheese.. if your not a fan of straigh blue cheese dont waste your time.. you will only ruin your steak...

if you are, grab soem bread crumbs, seasoning, and mux all 3 together with a mixer, pat it down, when the steak is done put the blue cheese atty on top of the steak, and pop it in the broiler till it browns...

you can also do the same with horseraddish, bread crumbs, and seasoning... i reccomend a garlic pepper blend

good eating

Well done? You crazy?

Noo!


Medium Rare or Medium... NEVER COOK IT MORE THAN THAT!

It will totally change the flavor.

A lid? umm that results in steaming and the crust not developing right.

As for extra virgin olive oil, there is no point really unless that is all you have. The smoke point is low, any flavor would get cooked out or turned bitter.

Just heat your broiler. Then get a cast iron near lava hot. Rub room temp steak with some peanut, canola, or vegetable oil. Sprinkle on some salt and black pepper. Drop in pan, let sit without touching it for a few min. Flip and put in over under broiler. Leave a few more minutes and its done. Top as you desire.

Most things I eat are better with mushrooms.

This thread needs pics!


http://i29.photobucket.com/albums/c2...010063_063.jpg

well the olive oil plays many roles, the first is searing in the seasoning, as you mentioned, olive oil actually startes to smoke and burn at a very high temp, compared to peanut, canola, or veg oil.. so it would be perfect. as far as flavor, ive never sautee'd anything in olive oil and have had it burn or taste bitter... maybe you just cooking over a flame thats too high.

oh, and you put the lid on the steak as it cooks, you put the blue cheese on after the steak has cooked, and your only putting it in the broiler for less than a minute to melt the blue cheese or horse raddish crust nto cook the steak

as far as me recomending using a SEASONED cast iron pot, is the closest thing your going to get to a steakhouse steak


these methods are basically the ones we use at work, the lid plays the role as a steak weight n which every steakhouse in the world uses to cook steaks, no one has them at home, so use a lid.. plays the same role

extra virgin olive oil actually has a condiserably lower smoke point than most other types of oils.

and a steak weight? please don't tell me you're using the lid to press down on the steak. all that does is squeeze out juices and compress the meat.

Again no... Olive oil smokes and burns much faster than canola, vegetable, and way way before peanut oil.
Cooking a steak and sauteing some veggies or something is greatly different as well and then sure olive oil can be used and I suppose eveyone loves the extra virgin style

Honestly only time I really use extra virgin olive oil is when it will be used uncooked. No need to waste it since the good stuff is far from cheap and cooking it only fucks its delicate flavor up.

No issue with using a seasoned cast iron pan either. I do the same though instead of a lid I use the broiler to melt and or finalize cooking steaks

Medium rare is the best way to go.. mmm, juicy