Asking for some suggestions before I tell her to cook it my way, which is slowly on the grill.
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Just a bit of salt & pepper is all you need. Oh, and medium rare on the temp!Credit Card Processing for Adult Merchants
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Well done
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Medium rare with a light seasoning. Be sure to only flip the meat only once on each side. I am a Food Network fanatic...there is a lot to be learned from Emeril and the gang, lol.Comment
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thanks..but i'd like to know how you PREPARE it...now how you like to eat it...Do you broil it, grill it, what?
Plus, most black people only eat steak medium well to well done.Comment
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Olive Oil and granulated kosher salt...then grill to perfection
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Use the grill. Charcoal, never gas.I like pie.Comment
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rare with a garlic and pepper rub, except I throw away the bacon because I don't want to be a fatty..Comment
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Medium rare, with crumbled blue cheese on top. Delish!
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never salt a meat before cooking.. whats wrong with you chefs!
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Medium rare, with crumbled blue cheese on top. Delish!
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ok i'm going to fire up the grill (charcoal of course) and use the olive oil and the crumbled blue cheese suggestions...And what's great is that I already have some blue cheese soaked in olive oil in the fridge.
I also don't know why you wouldn't want to salt the meat before cooking but I'll try it and see what happens.Last edited by BVF; 11-14-2006, 11:07 AM.Comment
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It depends on how thick it is.....let's say that you have a 10 oz cut. Don't do a thing to it. Just put it on the grill at Med/high heat for 8 minute each side. EnjoyCoooostanza.....icq# 195813751Comment
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salting things draws out moisture. but in this case it is good.
the filet won't be sitting in enough salt long enough to do any harm, and the juices and water soluble proteins the salt will draw to the surface will be seared onto the outside of the steak, creating a very nice flavorful crust.
as for my filet mignon, i have a couple favored cooking techniques.
the simplest is to get a little extra virgin olive oil, cracked black pepper, kosher salt, and a clove or two of garlic (smashed), and place them in a ziptop bag with the steak for about 10 - 15 mins while you are preparing your grill and other items. then grill to medium rare.
my favorite by far, is much more complex, but well worth. it requires you to buy a PISMO (Packaged Individually Side Meat On. http://www.athomasmeats.com/product_...=81&language=1) and trim it down yourself. you want to split the top roast and the chain meat from the main body of the tenderloin, then trim that piece down so it is an even width all the way down. then make one cut down the center with the grain pattern. open it up, and make two more cuts inside your first cut to create a pocket. stuff said pocket with blue cheese, garlic, basil, and a little bit of olive oil and salt. now, take about 4 tablespoons of whole black peppercorns, and crush roughly with a mallet. roll the outside of stuffed steak in them, then seal up the pocket with butchers twine, or skewers.
grill for several minutes until you have some nice char marks, then drop the heat of your grill down and move your "roast" to the top rack to slowly bake to 135 degrees. wrap in foil andrest for 20 mins while carry over cooking does it's job, and enjoy.
it's ALOT harder to do the second one, and not something i would reccomend for a novice tenderloin afficianado, but it is simply amazing taste wise.Cry havoc and let slip the dogs of war.Comment
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oh, couple more things. if you have pre cut filet pieces that are over 1 inch in thickness, and you want them medium well or well done, i reccomend you butterfly them. basically you turn the steak on it's side and cut perpendicular to the grain, but not all the way through. then open it up like a butterfly and grill it thusly. it will reduce the chances of you burning it while attempting to reach your desired state of doneness.
although cooking a filet anything over medium rare is just sacriligious.
also, a thermometer is highly reccomended for cooking filet. i used to be a chef before i started slanging porn, did it for years. to this day i still like to use a thermometer on filet because it can be tricky, and the meat is tender enough that it can over cook in just a few seconds. of course this is a moot point if you like to eat medium well to well steaks anyways.Cry havoc and let slip the dogs of war.Comment
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kosher salt and fresh ground pepper
let it come to room temp before grilling it
I like mine rare to medium rare
If you like steak medium well or well at least give a nice cut like filet a chance cooked less. Maybe try it medium. A lot of people get skeeved by the blood or the juices but once you try it cooked less you will understand the difference in flavor and texture and never want another well done steak.
If you like well done beef I'd stick to a nice roast slow cooked forever.Comment
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little olive oil, grill, medium rare..mushrooms on the sideComment
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little olive oil, grill, medium rare..mushrooms on the sideComment
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Sea salt, pepper, wrapped in bacon and broiled.
Drool.All the best to you
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medium rare, pan-seared served with a red wine reduction....Comment
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guys i am getting hungrier and hungrier
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butterfly it baby!! and top it with lots of my hubbys bernaise sauce, mmmm that sounds so good, hehehe.
Hugs,
Jen
Ps he's the cook so I have no idea what he does to it before he throws it on the grill, lmao
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The olive oil thing worked....It was still nice and moist even though it was well done....And this is with cheap puerto rican steak, which pales in comparison to real meat.
I wolfed down one right off the grill..I'll use the blue cheese on the rest.Comment
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Still on the animal...and alive.
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grill it that's the only wayComment
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I rarely ever cook filet mingnon steaks. I find them highly overrated and very low on the taste scale when it comes to steaks. Tried the bacon wrap to add a little fat/flavor and that still never cut it. So typically I end up having to make a wine reduction sauce or some other sort of sauce.
I almost always revert to buying ribeye steaks. Every so often we will go for a T-bone if someone must have some of the filet.
I am also into just oil (typically canola or peanut since the flavor doesnt matter here), kosher or sea salt, corse ground black pepper. Grilled or pan seared and broiled.
Occassionally will still sauce them, compond butter them, blue cheese them, etc.Comment
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Rossini
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On the grill, medium rare, topped with garlic butter infused au jus.[B][COLOR="RoyalBlue"]ICQ# 193-939-788Comment
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my favorite cut of steak
I cook mine to medium-rare on the old propane barbecue.
to prepare: since its a pretty lean piece of meat, I wrap a piece of bacon around the steak. It is held on there with toothpicks.....
make sure you have a good bottle of Merlot to go with the meatComment
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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
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No one cooks a steak like Morton's ..... (order their steak cookbook)Comment
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I thought it should be prepared with cheese and mushrooms. or cheese and onion....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 goodnessComment
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I am so hungry now when i read to the end of the thread!
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hell i dont care, ill eat it well done, medium, or damn near raw
i love filet mingnon...Comment
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