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Started By
Message
Cooked a Filet Mignion tonight
Posted on 3/22/17 at 7:53 pm
Posted on 3/22/17 at 7:53 pm
Forgot to take pics during the process, only remembered while chewing down
First step was to bring the steaks closer to room temp, let them sit out about 30-45 minutes. Towards the end of this, got a cast iron skillet screaming hot with a bit of olive oil. Had to take this outside grill burner due to the smoke produced.
Seasoned the steaks up with a light coat of EVOO on one side then liberally with kosher salt and cracked pepper. Put the filet on the hot skillet, 4 min per side. This put a nice crust on the outside. Got the oven preheated to 275 and put them in there for 9-12 minutes.
Finally, stuck them back in the cast iron skillet outside with knob of butter, garlic, and rosemary sprigs. Took a spoon and basted the filets with the butter mixture for about 2.5 minutes. Plated the steaks and let rest for 10 minutes.
Came out really tender and a wonderful crust on the outside. Nothing groundbreaking here but thought I'd share
First step was to bring the steaks closer to room temp, let them sit out about 30-45 minutes. Towards the end of this, got a cast iron skillet screaming hot with a bit of olive oil. Had to take this outside grill burner due to the smoke produced.
Seasoned the steaks up with a light coat of EVOO on one side then liberally with kosher salt and cracked pepper. Put the filet on the hot skillet, 4 min per side. This put a nice crust on the outside. Got the oven preheated to 275 and put them in there for 9-12 minutes.
Finally, stuck them back in the cast iron skillet outside with knob of butter, garlic, and rosemary sprigs. Took a spoon and basted the filets with the butter mixture for about 2.5 minutes. Plated the steaks and let rest for 10 minutes.
Came out really tender and a wonderful crust on the outside. Nothing groundbreaking here but thought I'd share
Posted on 3/22/17 at 8:02 pm to BengalBen
Looks good. After reading your method on this, I think sous vide is less work
Posted on 3/22/17 at 8:05 pm to Big Floppy TDs
quote:
wonderful crust
Posted on 3/22/17 at 9:01 pm to Big Floppy TDs
Does prime vs choice differ that much with regards to filet mignon. It's not a fatty cut so doesn't paying prime $$ worth it?
Posted on 3/22/17 at 9:13 pm to KosmoCramer
I agree with Kosmo.
A Prime NY Strip will change your life, and a Prime Rib Eye would make a Hindu drool.
A Prime NY Strip will change your life, and a Prime Rib Eye would make a Hindu drool.
Posted on 3/23/17 at 12:38 pm to Big Floppy TDs
I see you has Canebrake. Can I has Canebrake
Posted on 3/23/17 at 12:52 pm to NimbleCat
Prime tenderloin at Costco is priced the same as choice at a lot of stores so I just buy it there.
Posted on 3/23/17 at 2:10 pm to TH03
That's most probably choice. There is very little true prime filet. Its very expensive.
Posted on 3/23/17 at 9:36 pm to nwacajun
quote:
That's most probably choice. There is very little true prime filet. Its very expensive.
I was under the impression that technically there's no such thing as prime filet, as the prime rating is dependent on a certain amount of marbling (fat) and filet mignon, by nature, doesn't have much fat.
Posted on 3/23/17 at 10:10 pm to nwacajun
quote:
There is very little true prime filet. Its very expensive.
Do you live on a remote island?
Posted on 3/23/17 at 10:23 pm to nwacajun
quote:
That's most probably choice.
with a USDA prime sticker? yes, I'm sure costco is illegally labeling meat
Posted on 3/24/17 at 9:07 am to Big Floppy TDs
Where are you guys buying filets? How much a lb?
Posted on 3/24/17 at 11:10 am to Big Floppy TDs
That looks good. I don't think I've had a filet in over 5 years. I just always go for the strip or ribeye. Might need to change that soon.
Posted on 3/24/17 at 11:18 am to KosmoCramer
quote:
Does prime vs choice differ that much with regards to filet mignon.
quote:
No
I think Ruth Fertel would disagree with you.
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