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Cambium
United States16368 Posts
I strongly suggest tartar although I wish you hadn't frozen them  Thaw your fillet mignon, and very finely chop them; Season to taste with Worcestershire sauce, hot pepper sauce, salt and pepper; Get a baguette and slice them into ~ 1cm thick slices (on a slight angle of course); Drizzle the sliced baguette with extra virgin olive oil and bake them until they are crispy; Top baguette with fillet mignon tartar. | ||
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iakNab
131 Posts
obviously the way u season it is gonna influence the taste in the end so do what u feel like doing( theres shitloads of seasoning everywhere) I assume u overcooking it, i dont see how it is dry inside( just stop cooking when its starting to become resilient) if bacon not cooked throughoutly just press the side of a steak on the grill till its crispy - pretty easy solution edit: i guess hes trying to cook whole piece, not sliced. But yea that woulda solved the problem haha | ||
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