Steak - How should I prepare Filet Mignon?
|
|
| You can pan sear them so they get a nice crust on the outside (just salt and pepper, some olive oil) and then finish them in the oven for a few more minutes. Make a quick pan sauce with sauteed mushrooms, minced onion, thyme, white wine and reduce down to make a sauce. Pour over finished steaks. Have some roasted fingerling potatoes with it and a spinach salad. All very fast and easy. |
| That sounds really, really good....and...I have all of that stuff.....yum!
Thanks! |
And I don't even eat red meat! 
My husband, on the other hand is the biggest carnivore and this is one of his favorite things that I make for him... |
| Just got done eating dinner....and it was fabulous!!!! Thanks!! I didnt do the spinich salad..the spinich was bad...ewww...so I did iceburg chunks with home-made blue cheese dressing.....yummy!! |
| YUM! I'm so glad it worked and tasted good!
Anything with blue cheese would taste good to me!  |
| You guys, if you cook for them, they're just going to want you to do it again later...
Just kidding! I have no serious skill and, I have to admit, I was impressed by how simple barney1 made cooking a filet mignon sound. I also don't eat red meat (and actually just starting eating poultry and fish a few months ago for the first time in 13 years) so my confidence with meat is pretty low. I don't know if I'm doing it right because I have no idea how it's actually supposed to taste! |
| If I wanted to cook filet mignon, I would first have to get a loan. |
| No! Cooking it at home is so much less expensive (I wouldn't say cheap!) than if you were to order it in a restaurant. Yes, it is more expensive than other cuts of meat, but sometimes it is worth it to have the better cut.
Jill, You just have to keep trying! I love to cook so it makes it easy for me. I still don't know if the food I cook (when it is read meat) tastes good or not, but you just learn to sense when things are done right. I'm not much of a recipe kind of girl--no patience. I'm a 'little of this, little of that' kind of girl. How come you decided to add chicken and fish to your menu? |
| Costco has great prices on meat....we have become spoiled by their lambchops and filet mignon.....I bought lambchops at safeway the other night and for 4 chops it cost me 20...at costco it only cost 11...there is even a better deal on their steaks.....we eat a lot of fish and chicken so splurging every now and then makes it even better...and we dont go out to eat that often....thank God I LOVE to cook! |
barney1 wrote: How come you decided to add chicken and fish to your menu?
Although I've always been a vegetarian, I've gotten a bit lax about making sure I was eating the right things in the last few years. I wasn't getting the right nutrition in what I was eating because I was too lazy to cook what I should eat so I was getting sick a lot, my hair and nails were getting weird and, probably the number one reason, the bruising. I could breathe on myself and bruise and someone at work actually pulled me aside to make sure "everything was ok at home!" I knew I could get more protein, as well as fulfil other nutritional requirements in fish and lean poultry so I made the decision to eat it. I do not feel great about it and I still mainly only eat veggie if I have the opportunity. But, I have to admit, I feel better, my hair and nails look better and the bruising has all but stopped. Physically I feel good but I still don't like eating animals. |
| We just switched over to eating organic meats and vegetables because I'm all worried about the chemicals and BGH. Although it is more expensive, the meat is way better. We just have to eat less of it LOL. |
| Yeah, I'm all about the organic EVERYTHING these days. My husband thinks I'm crazy, especially since organics cost more, but all those chemicals and hormones are scary! Plus, I don't know if it is mental, but I am very lactose sensitive, but I can tolerate organic milk better than regular milk. |
| 8oz fillet
4oz Diable' sauce 4oz Bearnaise sauce 40z crab claws (meat only marinate beef in olive oil and white wine for a day or two (50/50 mix, 1/2 cup each, turning them a couple times a day so they are covered.) place on hot grill (very hot, glowing red hot is good.) grill till just rarer than you like it, not much, but DO NOT OVER COOK!!!. pour enough of the Diable' sauce on the plate to form a pool to put the steak on. remove meat from grill and butterfly. insert crab that has been quickly microwaved so that it is hot (thawed out in fridge the day or so before or purchased thawed, brush with butter and then 1-2 minutes fully covered in microwave should do it...) place meat/crab onto plate in middle of pool of sauce. pour the Bearnaise over the crab (just use enough so that you are happy, I use all 4oz, but some people like less... freaks that they are.) close the fillet and cover the closed fillet with more Diable sauce. Serve with new potatoes that have been oven cook in heavy cream and asparagus wrapped in prosciutto and steamed or grilled. I like a Cote'du Rone or Sirah, but suit yourself. Chef Scott |
That does it!!!  I'm on my way to Alaska, right now!!! |
got sheep wrote: That does it!!!
I'm on my way to Alaska, right now!!! I'd love to see you, Dawn....but make sure you read his contribution to the "tripe" discussion before you book a flight!   |
| Oh. I read it. I might try it if it smelled good! Maybe.....
I could always run over to the aunt and uncle's house and eat some wild game that Uncle Louis or the boys got! |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|