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Started By
Message
best way to cook a filet
Posted on 1/13/09 at 10:57 am
Posted on 1/13/09 at 10:57 am
i've heard many different ways people swear by, like cooking them in the oven or great marinades, does anybody here have a great recipe??
3
Posted on 1/13/09 at 11:20 am to ChineaseBandit
Small amount of olive oil in cast iron skillet, medium heat (let the oil heat first). Salt and pepper on the steak. Cook 3-4 minutes on each side. Immediately wrap in foil and rest it for 5-7 minutes. Eat.
If the filets are thinner, use a thermometer.
If the filets are thinner, use a thermometer.
This post was edited on 1/13/09 at 11:22 am
Posted on 1/13/09 at 11:28 am to ChineaseBandit
1. Preheat oven to 400. Cast iron skillet, heated over high heat (turn the vent fan on)
2. Pat filets down with paper towels. Cover with kosher salt and cracked pepper.
3. Put steaks in skillet - no oil. Sear over high heat on all sides, 2 min. / side.
4. Put a pat of butter on top of each steak, slide in oven, probably no more than 5-8 minutes for medium rare.
** I read about this technique some time ago and saw Barefoot Contessa do it this weekend on an episode - steaks come out with that "restaurant crust." I've had great results.
Montreal Steak seasoning used on the steak this way generates great results, too.
2. Pat filets down with paper towels. Cover with kosher salt and cracked pepper.
3. Put steaks in skillet - no oil. Sear over high heat on all sides, 2 min. / side.
4. Put a pat of butter on top of each steak, slide in oven, probably no more than 5-8 minutes for medium rare.
** I read about this technique some time ago and saw Barefoot Contessa do it this weekend on an episode - steaks come out with that "restaurant crust." I've had great results.
Montreal Steak seasoning used on the steak this way generates great results, too.
This post was edited on 1/13/09 at 11:31 am
Posted on 1/13/09 at 11:33 am to LSUChicageaux
quote:
1. Preheat oven to 400. Cast iron skillet, heated over high heat (turn the vent fan on) 2. Pat filets down with paper towels. Cover with kosher salt and cracked pepper. 3. Put steaks in skillet - no oil. Sear over high heat on all sides, 2 min. / side. 4. Put a pat of butter on top of each steak, slide in oven, probably no more than 5-8 minutes for medium rare. ** I read about this technique some time ago and saw Barefoot Contessa do it this weekend on an episode - steaks come out with that "restaurant crust." I've had great results. Montreal Steak seasoning used on the steak this way generates great results, too.
did this a couple of weeks ago and they came out awesome, didn't use the seasoning but did rub on some crushed peppercorns before cooking
Posted on 1/13/09 at 11:37 am to LSUChicageaux
i do them pretty much like Chicageaux says, but i put the oven at 500. If it's not a real thick filet i don't even need to oven, b/c i like a rare to mid/rare filet but a real substantial crust.
for steaks i made a rub with cracked pepper, kosher salt, garlic powder and cumin which i have been using. i love it. And yes, i know the whole just salt and pepper school of thought, which i usually do. But contrary to what people on here say at times it is indeed just fine, and a very welcome change of pace, to impart some additional flavor to your beef.
for steaks i made a rub with cracked pepper, kosher salt, garlic powder and cumin which i have been using. i love it. And yes, i know the whole just salt and pepper school of thought, which i usually do. But contrary to what people on here say at times it is indeed just fine, and a very welcome change of pace, to impart some additional flavor to your beef.
Posted on 1/13/09 at 11:46 am to LSUChicageaux
so you sear it on high heat on the stove top on each side for 2 mins, keep them in the same skillet and put it straight into the pre-heated oven?
Posted on 1/13/09 at 11:47 am to el tigre
quote:
i put the oven at 500
This is how you're supposed to do it for sear-roasting. Hot oven keeps the juices in.
Posted on 1/13/09 at 11:50 am to ChineaseBandit
quote:
so you sear it on high heat on the stove top on each side for 2 mins, keep them in the same skillet and put it straight into the pre-heated oven?
Exactly. And I bet el tigre's suggestion of cumin is a outstanding.
My father-in-law loves this version I made: I cook the steak exactly the same way, except I pat the steaks dry first, lightly (as in barely able to see it) brush the steaks with soy sauce to help the seasoning stick, and then season with salt, onion powder, garlic powder, dry mustard, pepper, and parsley flakes.
Then cook as directed. Also, make sure you let the steaks rest for a minute before serving, and pour any juices in the pan or plate back over the steak.
Posted on 1/13/09 at 11:59 am to ChineaseBandit
I would also add - if you're near the mall, do yourself a huge favor and stop in Williams-Sonoma and pick up a jar of beef demi-glace.
This is the best $29 you will ever spend, and it will last you a long time. While the steaks are in the oven...
1. In a skillet over high heat, use a Tbsp of butter and a Tbsp of olive oil and saute 1/2 yellow onion (or shallot) with 2 Cups of the mushroom of your choice, until mushrooms are nice and golden and all of their moisture has evaporated, stirring constantly.
2. Remove skillet from heat and pour in 1/4 - 1/2 cup of white wine, red wine, beer, beef broth, chicken broth...whatever you have - just enough to come up about halfway on the mushrooms. Add a splash of Worcestershire.
3. Return to high heat and bring to boil. Add in 1 big heaping spoon of demi-glace, lower heat, and just swirl pan to dissolve demi-glace.
4. Once demi-glace has dissolved (you can add more liquid for consistency), add 1 pat of butter and swirl pan to incorporate.
Serve with steaks. Will be as good any sauce you've had in a restaurant.
This is the best $29 you will ever spend, and it will last you a long time. While the steaks are in the oven...
1. In a skillet over high heat, use a Tbsp of butter and a Tbsp of olive oil and saute 1/2 yellow onion (or shallot) with 2 Cups of the mushroom of your choice, until mushrooms are nice and golden and all of their moisture has evaporated, stirring constantly.
2. Remove skillet from heat and pour in 1/4 - 1/2 cup of white wine, red wine, beer, beef broth, chicken broth...whatever you have - just enough to come up about halfway on the mushrooms. Add a splash of Worcestershire.
3. Return to high heat and bring to boil. Add in 1 big heaping spoon of demi-glace, lower heat, and just swirl pan to dissolve demi-glace.
4. Once demi-glace has dissolved (you can add more liquid for consistency), add 1 pat of butter and swirl pan to incorporate.
Serve with steaks. Will be as good any sauce you've had in a restaurant.
Posted on 1/13/09 at 12:02 pm to LSUChicageaux
damn that sounds good!!!!
Posted on 1/13/09 at 12:05 pm to ChineaseBandit
and he is 100% right about the demi-glace.....it allows to get depth and great texture in your sauce in 2 minutes that would be difficult to obtain with 2 hours of cooking.
Posted on 1/13/09 at 12:11 pm to el tigre
quote:
and he is 100% right about the demi-glace.....it allows to get depth and great texture in your sauce in 2 minutes that would be difficult to obtain with 2 hours of cooking.
Absolutely. I never have less than 2 jars of it in the fridge...chicken and beef, mostly.
My favorite is turkey, which I make from all of my friends' leftover carcasses. I gave turkey demi-glace as a Christmas present a few years ago - the stuff is gold in a container.
Posted on 1/13/09 at 12:11 pm to el tigre
quote:
and he is 100% right about the demi-glace.....it allows to get depth and great texture in your sauce in 2 minutes that would be difficult to obtain with 2 hours of cooking.
Absolutely. I never have less than 2 jars of it in the fridge...chicken and beef, mostly.
My favorite is turkey, which I make from all of my friends' leftover carcasses. I gave turkey demi-glace as a Christmas present a few years ago - the stuff is gold in a container.
Posted on 1/13/09 at 1:34 pm to LSUChicageaux
Oven on HIGH Broil. Cast iron grill pan in oven to get it HOT AS HELL!
Let me come to about room temperature. Put oarse salt and cracked pepper on the steak.
Take grill pan out the oven, put the steaks in pan. Cook 4 mins, flip cook more mins.
Let rest and BAM!
Having worked in a steak restaurant the key is getting a QUICK seal on the meat to keep the juices in. By heating the grill pan and using broil you are emulating the ovens that steak restaurants use, albeit at a much lower temp.
Let me come to about room temperature. Put oarse salt and cracked pepper on the steak.
Take grill pan out the oven, put the steaks in pan. Cook 4 mins, flip cook more mins.
Let rest and BAM!
Having worked in a steak restaurant the key is getting a QUICK seal on the meat to keep the juices in. By heating the grill pan and using broil you are emulating the ovens that steak restaurants use, albeit at a much lower temp.
Posted on 1/13/09 at 3:46 pm to DEANintheYAY
quote:
Let me come to about room temperature
you or the meat?
Posted on 1/13/09 at 3:51 pm to ChineaseBandit
quote:
you or the meat?
HAHA! MEAT!
Funny shite though!
Posted on 1/13/09 at 8:32 pm to LSUChicageaux
quote:
I would also add - if you're near the mall, do yourself a huge favor and stop in Williams-Sonoma and pick up a jar of beef demi-glace.
This is the best $29 you will ever spend, and it will last you a long time. While the steaks are in the oven...
1. In a skillet over high heat, use a Tbsp of butter and a Tbsp of olive oil and saute 1/2 yellow onion (or shallot) with 2 Cups of the mushroom of your choice, until mushrooms are nice and golden and all of their moisture has evaporated, stirring constantly.
2. Remove skillet from heat and pour in 1/4 - 1/2 cup of white wine, red wine, beer, beef broth, chicken broth...whatever you have - just enough to come up about halfway on the mushrooms. Add a splash of Worcestershire.
3. Return to high heat and bring to boil. Add in 1 big heaping spoon of demi-glace, lower heat, and just swirl pan to dissolve demi-glace.
4. Once demi-glace has dissolved (you can add more liquid for consistency), add 1 pat of butter and swirl pan to incorporate.
I love mushrooms but hubby hates them. Can I omit the shrooms? OR do you have another equally great way to use the demi-glaze?
Thanks
Posted on 1/13/09 at 9:04 pm to osunshine
quote:
I love mushrooms but hubby hates them. Can I omit the shrooms? OR do you have another equally great way to use the demi-glaze?
Absolutely, omit the mushrooms if you don't like them. First rule of thumb: demi-glace will completely transform anything it touches.
Here's a wonderful sauce, traditional with steak au poivre; it's a dijon-mustard based sauce.
1. In skillet over medium-high heat, melt a Tbsp butter and quickly saute shallot (or 1/2 white onion) and a couple of gloves garlic until fragrant.
2. Bring heat to high and pour in 1/4 cup of white wine, and reduce until you only have a bit of liquid left in the pan.
3. Add in 1/2 cup of chicken stock and 1 Tbsp Dijon mustard, and a heaping spoon of demi-glace. Swirl to dissolve and cook until sauce coats the back of a spoon.
4. Toss in a pat of butter, swirl to dissolve, and serve immediately.
Posted on 1/13/09 at 10:04 pm to LSUChicageaux
quote:
pour in 1/4 cup of white wine
I like a pinot or chard--do you prefer any one to the other?
Posted on 1/13/09 at 10:12 pm to osunshine
quote:Any dry, not-terribly-fruity white wine will do - Pinot is probably the better choice here.
I like a pinot or chard--do you prefer any one to the other?
Also, if you don't have have demi-glace, stop at the step where you've reduced the wine (sauteed onions, garlic, and wine), add a little lemon juice and half a stick of very cold butter that has been cut into small pieces, and slowly swirl over medium heat to make a beurre blanc.
Or just sit the steak in bowl of rendered duck fat. I'm kidding. Kinda.
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