So i bought 28 filets for like 30 bucks. HEB was having a clearance, i froze them immediately. After fucking up my first two filets by trying to grill them in a george foreman. Imagine dry steak on the inside, and mushy crap on the inside. yea. big fuck up.

So do we have any creative chefs in here with tips and strategies on how to approach my meat? I would really like your input.

FakeSteve[TPR]

Valhalla18444 Posts

June 23 2008 23:36 GMT

thaw them first

dont throw frozen meat on a george foreman

itzme_petey

United States1400 Posts

June 23 2008 23:38 GMT

they were thawed, my first tries were with unfrozen ones.

Falcynn

United States3597 Posts

June 23 2008 23:40 GMT

holy crap, 28 filet mignon for $30? That's a pretty sweet deal.

Anyways, it's actually really easy to overcook filet mignon hence why the George Foreman grill probably screwed up your first two. Last time I made it I just lightly seasoned it with salt and pepper and just pan fried it in butter. You probably want it to be at most medium to medium rare, any more done and it could turn out the way you described (anyways they'll continue to cook a little bit more after you take them out of the pan).

Then once the filet's are done just take them out, put a tablespoon or so of flour dissolved in a little water into the drippings. Stir it for a bit until it thickens, and you got a light gravy which you can pour over them. Then again I always like my steaks simple, if you're looking for something fancier then sorry =/

NonY

8751 Posts

June 23 2008 23:42 GMT

you can look up any filet mignon recipe online or google how to cook filet mignon. basically, relatively high heat for relatively short amount of time. that cut has little fat so it's more prone to drying out.

SuperJongMan

Jamaica11586 Posts

June 23 2008 23:44 GMT

Broil it.

With a lot of lean meats, preheat oven, get metal surface, chuck it in, take it out, YUM YUM.
OBv you spice it up and stuff.. with whatever u want!!!

And uh.. man, i wish I could get filet for that price. OMG that's so sick. AVAT is HEB???

http://uk.youtube.com/watch?v=_M733yH-CCc!!!!

BUY SOME PEPPACOWN

FakeSteve[TPR]

Valhalla18444 Posts

June 23 2008 23:45 GMT

filet mignon is a terrible cut of meat primarily purchased in restaurants by stupid rich white people

either way though 28 cuts for 30 bucks is a phenomenal deal

SuperJongMan

Jamaica11586 Posts

June 23 2008 23:49 GMT

Yah, Rib Eye is chief.

Jibba

United States22883 Posts

June 24 2008 00:15 GMT

On June 24 2008 08:45 FakeSteve[TPR] wrote:
filet mignon is a terrible cut of meat primarily purchased in restaurants by stupid rich white people

either way though 28 cuts for 30 bucks is a phenomenal deal

Agree 100000000%

Porter house or NY strip.

Goosey

United States695 Posts

June 24 2008 00:30 GMT

#10

Don't listen to these heathens: Filet mignon is a fantastic cut and the most delicious dinners I have had in my entire life featured filet mignon.

Anyway, I don't prepare it myself much but I always pan-fry with butter... But I have to say mine, while delicious, don't even come close to what I have had in the hands of a chef who knows what they are doing.

Krohm

Canada1857 Posts

June 24 2008 00:35 GMT

#11

Ny Strip is where the money is at...

But either way, I can't believe you got 28 cuts for $30...

itzme_petey

United States1400 Posts

June 24 2008 00:43 GMT

#12

Just a quick question, what do i do with the bacon wrapped on the outside? Do i just leave it while i cook or take it off?

Falcynn

United States3597 Posts

June 24 2008 00:47 GMT

#13

Oh nice, the ones you bought actually have the bacon already on?

In that case just leave them on, but after knowing that I'd probably recommend broiling them then so the bacon gets cooked well. I mean you could probably still pan fry them, but I've never done bacon wrapped filet mignon so I'm not sure how well it'd cook in a pan.

tiffany

3664 Posts

June 24 2008 00:53 GMT

#14

petey you're in austin right? which HEB did you go to and do they have any left

itzme_petey

United States1400 Posts

June 24 2008 00:55 GMT

#15

the HEB on riverside near I-35, they should have soem left, but when i was there at 3pm today it was half gone. They came in 4 packs in vacuum sealed packages. 3.99/each.

tiffany

3664 Posts

June 24 2008 01:00 GMT

#16

that is so far away from me. maybe i'll get a friend to get some. why were they marked down so much?

itzme_petey

United States1400 Posts

June 24 2008 01:07 GMT

#17

the due date is june 28. thats why i had to freeze it immediately. i saw on the internet that since it was vaccumm sealed it can last in the freezer up to 8months.

Hydrolisko

Vanuatu1659 Posts

June 24 2008 01:24 GMT

#18

I've gotten the same filet mignon you're talking about, the vaccum sealed 4 packs. Unfortunately, filet mignon is not meant to be cooked at home, so it's probably not gonna taste good no matter what. But if you want a way to cook it so that it's at least edible, you should broil it in an oven. Basically season the meat first as you'd like, then preheat then oven to 450-500 degrees. Then let the meat cook for mebe about 10-15 minutes. If it's frozen you have to thaw it first or else it'll come out pretty nasty. Either way it will come out tasting like the worst filet mignon you've ever had, but it's still filet mignon .. I guess.

Chameleon

United States604 Posts

June 24 2008 01:36 GMT

#19

Just some general tips anytime your cooking any kind of steak, before you cook it let it sit out on the counter, season with some salt and maybe some pepper, and let it come to room temperature before you begin to cook it. Then when it comes to actually cooking it, take the steak out when it is on the rare side of how you want it to end up (about 5 degrees shy of the target i think) and let the meat rest on a plate for about 10 minutes before you cut into it. These 2 things make a world of difference imo.

Jonoman92

United States9104 Posts

June 24 2008 02:45 GMT

#20

Cook it on the grill, that's how my dad makes it when we get filet mignon if it's on sale. Just let the coals (or if you use gas I dunno) get nice and hot and for the thickness we get it only take about 12 minutes to get them nice and medium.

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