EPTSo do we have any creative chefs in here with tips and strategies on how to approach my meat? I would really like your input.
28 filet mignon
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itzme_petey
United States1400 Posts
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
dont throw frozen meat on a george foreman | ||
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itzme_petey
United States1400 Posts
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Falcynn
United States3597 Posts
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
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SuperJongMan
Jamaica11586 Posts
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 | ||
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FakeSteve[TPR]
Valhalla18444 Posts
either way though 28 cuts for 30 bucks is a phenomenal deal | ||
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SuperJongMan
Jamaica11586 Posts
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Jibba
United States22883 Posts
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. | ||
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Goosey
United States695 Posts
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. | ||
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Krohm
Canada1857 Posts
But either way, I can't believe you got 28 cuts for $30... | ||
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itzme_petey
United States1400 Posts
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Falcynn
United States3597 Posts
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. | ||
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tiffany
3664 Posts
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itzme_petey
United States1400 Posts
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tiffany
3664 Posts
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itzme_petey
United States1400 Posts
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Hydrolisko
Vanuatu1659 Posts
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Chameleon
United States604 Posts
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Jonoman92
United States9110 Posts
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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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