Best way to cook filet mignon? | |
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Anonymous Coward User ID: 1405546 United States 11/09/2012 07:26 PM Report Abusive Post Report Copyright Violation | Dry meat with clean, lint free towel Season with Sea Salt and Coarse Pepper Preheat oven to 400 F Get iron skillet almost smoking hot (really hot) Place steaks in skillet, do not move around. Fry on high heat for 3 minutes, then flip and fry for 3 more minutes. Place on oven pan and put in oven to finish cooking. 3-4 minutes for med rare 5-7 medium 8-12 medium well After cooking in oven, set on plate with tin foil over top, cover well. Do not completely wrap it, you want the juices on the plate. Let sit wrapped for 5 minutes, then serve. |
DrKnow User ID: 17884534 Mexico 11/09/2012 07:28 PM Report Abusive Post Report Copyright Violation | After one minute on the second side, turn the heat down to medium low. Three more minutes, then flip it and give it three minutes on the other side. This is for perfect medium rare. Make it four minutes per side for medium medium. You will never cook a filet mignon on the grill again. |
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Anonymous Coward User ID: 75945643 United States 02/14/2020 03:45 PM Report Abusive Post Report Copyright Violation | I always return to this for a refresher how to cook a good filet steak. Great tips for a special meal. Marinate the filet in some basil and olive oil and vinegar for a few hours minimum before. Never salt a steak ahead of time, some say do this, but you're only gonna upset the fluid balance of the meat. Quoting: Emeril "Bam Bam" Zol 748666 Hell, good meat needs no salt at all, the salt come from any garnish or sauce you apply after cooking. I also add pepper only after, because burnt pepper can be bitter. Grill on a flaming hot seasoned iron skillet, or cook outdoors if possible, because it's gonna smoke. And get some big metal tongs to flip that puppy. Non-stick pans are great, but you'll burn the teflon off of it, before you get it to the proper temperature for really cooking a steak. Steak should be cooked at 1,000 degrees if you can manage it, picking it off the grill often lest it burns, but only turning it when the side is cooked (maybe 2-4 minutes depending on thickness of cut and "doneness" desired). Beef is always best served rare to medium-rare, never well-done, keeping in mind that meat continues to cook even after it leaves the heat. Never press down on any meat or burger, thinking that you're "sealing in" the juices. Bullshit, you're ruining it and drying it out. After taking it off the skillet, put a pat of butter on the steak. Then always let a steak rest at least 5 minutes before cutting, to allow the meat and juices to set up. Put steak on a heated plate after five minutes to maintain warmth, then immediately serve, where then warm sauteed garlic and onion is applied. Never put onion powder or garlic powder on meat before cooking, as it ruins the flavor and will burn. And never use it after, particularly on a good steak. Fresh garlic and onions is so easy to prepare, just never burn the garlic nor should it even brown. Garlic cooks in hot olive oil in about five seconds. Heat the oil in a small pan, toss in the garlic, stir for five seconds, remove from heat and allow to soften off the heat. Never cook garlic and onions together. Onions can caramelize and still have a good flavor. Garlic when it caramelizes gets bitter and awful. Add garlic to onions a few minutes after the onions are done cooking, so as not to burn the garlic in the hot onions, then toss the mix in the pan to blend. The more you play around with good beef, the worse it gets. It's the opposite of your dick. |
Anonymous Coward User ID: 78139494 Japan 02/14/2020 03:51 PM Report Abusive Post Report Copyright Violation | Grilled or sautéed? A friend gave it to me it is already wrapped in bacon. Quoting: Anonymous Coward 753741 Uncle Rob will help you! [link to youtube.com (secure)] |
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Boaty User ID: 77825331 United States 02/14/2020 04:22 PM Report Abusive Post Report Copyright Violation | Grilled. But if you don't have a grill the process is this. 1. Hot hot hot pan 2. Let some olive oil heat up without scorching 3. Add some butter 4. Turn down the heat to medium 5. Add your filet (seasoned on both sides with salt and pepper) 6. Add rosemary 7. Leave the filet where it is until you see the crust forming about 1/4th of the way up 8. Flip it and do the same, but now tilt the pan and start spooning the butter on top of it 9. Grab some tongs and cook the sides of the filet in the pooled butter in your tilted pan 10. Let it rest for several minutes and serve To check for doneness...press your finger to the filet: Rare - feels like your cheek Medium - feels like your chin Well done - feels like your forehead Last Edited by BoatyMcBoatface on 02/14/2020 04:23 PM ```````````````` ````__/\__`````` ~~~\____/~~~~ .~~..~~~....~~~ ~..~~~....~~~~ Thoughts do not come from you nor God; you do not create thoughts; you are not your thoughts; every thought is a lie. - 2 Corinthians 10:5 - [link to www.biblegateway.com (secure)] |
spoof User ID: 75400180 United States 02/14/2020 04:22 PM Report Abusive Post Report Copyright Violation | I always return to this for a refresher how to cook a good filet steak. Great tips for a special meal. Quoting: Anonymous Coward 75945643 Marinate the filet in some basil and olive oil and vinegar for a few hours minimum before. Never salt a steak ahead of time, some say do this, but you're only gonna upset the fluid balance of the meat. Quoting: Emeril "Bam Bam" Zol 748666 Hell, good meat needs no salt at all, the salt come from any garnish or sauce you apply after cooking. I also add pepper only after, because burnt pepper can be bitter. Grill on a flaming hot seasoned iron skillet, or cook outdoors if possible, because it's gonna smoke. And get some big metal tongs to flip that puppy. Non-stick pans are great, but you'll burn the teflon off of it, before you get it to the proper temperature for really cooking a steak. Steak should be cooked at 1,000 degrees if you can manage it, picking it off the grill often lest it burns, but only turning it when the side is cooked (maybe 2-4 minutes depending on thickness of cut and "doneness" desired). Beef is always best served rare to medium-rare, never well-done, keeping in mind that meat continues to cook even after it leaves the heat. Never press down on any meat or burger, thinking that you're "sealing in" the juices. Bullshit, you're ruining it and drying it out. After taking it off the skillet, put a pat of butter on the steak. Then always let a steak rest at least 5 minutes before cutting, to allow the meat and juices to set up. Put steak on a heated plate after five minutes to maintain warmth, then immediately serve, where then warm sauteed garlic and onion is applied. Never put onion powder or garlic powder on meat before cooking, as it ruins the flavor and will burn. And never use it after, particularly on a good steak. Fresh garlic and onions is so easy to prepare, just never burn the garlic nor should it even brown. Garlic cooks in hot olive oil in about five seconds. Heat the oil in a small pan, toss in the garlic, stir for five seconds, remove from heat and allow to soften off the heat. Never cook garlic and onions together. Onions can caramelize and still have a good flavor. Garlic when it caramelizes gets bitter and awful. Add garlic to onions a few minutes after the onions are done cooking, so as not to burn the garlic in the hot onions, then toss the mix in the pan to blend. The more you play around with good beef, the worse it gets. It's the opposite of your dick. Good bump of an old thread. This guy knew what he was talking about. I used to believe in the grill for steaks but the cast iron is just so much better. Your Grill just doesn’t get hot enough to get as good of a sear. For really think steaks the person who mentioned moving moving it to the oven is absolutely right as well. That keeps the outside from burning while getting the inside done enough. |
Remedial_Rebel User ID: 78258400 United States 02/14/2020 04:47 PM Report Abusive Post Report Copyright Violation | Preheat grill to 500 degrees or run on high for 15 minutes. Sear each side for 3-5 minutes depending how thick. Then turn heat to low, close lid and cook interior to desired doneness. Medium rare is best. My favorite way to season it, is cooked with only a little sea salt and served with fresh made Bearnaise sauce. Mouth watering. Dam! now I'm hungry. Last Edited by Remedial_Rebel on 02/14/2020 04:49 PM |
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nacho daddy User ID: 74285733 United States 02/14/2020 06:07 PM Report Abusive Post Report Copyright Violation | Sous vide until the desired doneness then flash seared in either a pan or grill. The day the soldiers stop bringing you their problems is the day you stopped leading them. They have either lost confidence that you can help them or concluded that you do not care. Either case is a failure of leadership. |