Who's a good cook around here?

[Purple Haze]

I'm having a dinner guest this weekend, someone with refined taste. I, on the other hand am a pizza and beer guy, but I do make a damn good rib-eye. I'm serving filet mignon, and I'm wondering if I should give these fine cutlets tha same treatment as a rib-eye, (marinade overnight, five minutes a side over hot charcoal) or do I need a different approach?

Any suggestions for a worthy side-dish?

I need help...

 

[Flower Petals]

Filet Mignon is a bit more tender slice of beef then rib-eye, so you are going to want to be a bit more careful. They tend to char easier. Marinate as you would, season if you do, and just watch it very closely when you are cooking it.

 

[gotdatmony]

cook it a little longer,,,,but on the cooler side of the fire...... I assume you are using charcoal...turn it frequently...
my favorite marinade for this is fresh garlic, fresh pepper, lowries seasoned salt and soy sauce....no salt..the soy sauce takes care of that

fresh asparagus in butter is always a good side,,,,but one of my favorites is to take baby carrots...and saute them in butter, agood portion of black pepper, lowries seasoned salt and cilantro,,,,,cook them until tender....low heat.......you will be talkin bout these carrots for weeks

 

[Gord]

Fillet mignons mmm

Fry them in a little hot oil / with a bit of butter ( this mixture helps get a higher temp without burning )

They only need about 3 - 4 mins depending on how rare you want it

Lots of black pepper / and then flame the steaks in a good cognac - ( this will refresh the pan and get the good bits for the sauce ) burn up the alcohol and then ad double cream and you have a great cognac and pepper sauce - or add a good mustard for a diff flavour

You need to retain all the juice in the pan in my opinion not let it drip away into coals - more flavour

 

[Jim_Henson]

I'm only a chef

Anotehr way to do em is pin bacon round the outside and roast them, and have the usual roast vegies.

I havent had it in far too long

 

[lavender]

 

[gotdatmony]

Filet....The Cowboy Way


4 Filets....1 1/2 inches thick
2 tbs vegetable oil
kosher salt
fresh cracked pepper
4 slices cooks butter
(1 cup softened butter,2 cups loosely packed cilantro leaves, kosher salt...bled all of this together(

brush both sides of stek with oiland then saeson,,,cook until it is the way you like it..**** with slice of cooks butter

*from the great steak book

 

[ksmybuttons]

Get a thick cut of steak. Take a handful of fresh herbs, Rosemary, Thyme, A small amount of sage. Salt and Pepper to taste. Press a goodly amount onto each side of the steak- about 1/8 to 1/4 cup per steak. Grill the first side on a hot grill for about 8-10 minutes or however long it takes for the way you like your steak, turn and just brown the other side. Take it off and let it rest, it will continue to cook on its own. You want to grill it hot enough to seal in the juices.

Grill a red pepper until the skin blackens and then peel it off. Slice into thin strips.

Saute some mushrooms in butter with garlic. Put in some spinach, saute until slightly wilted. Put it on a plate.

Slice the steak into strips and lay it on the bed of spinach. Fan out the strips of red pepper on the side.

Beautiful and tasty.

 

[pipercatt]

with a good grilled steak, I prefer simple side dishes: a baked potato with butter, or sour crean and freshly chopped chives, and a green salad with a lite vinegar/oil dressing.

It's classy and wholesome. Have a nice wine with it?

 

[Gord]

remember he is doing mignons - which is the small best end of the filet -

and I do think you get the best and tastier filet if you cook it in a hot pan imho you loose all the juices under the grill - grilling is probably better for you though !!

 

[Purple Haze]

Thanks for the replies, folks.

I have some good ideas now,

Has anybody ever used teryaki as a marinade?

I'm thinking about it...

 

[sunstruck]

Thanks for the replies, folks.

I have some good ideas now,

Has anybody ever used teryaki as a marinade?

I'm thinking about it...

I have the BEST Teryaki marrinade recipe. I'll pm you later. It's amazing.

 

[Parklife]

Perhaps i'm in the minority here but when cooking a steak as good as a filet, I tend to do the least amount of marinating as I possibly can. You don't need to do much to such a tender piece of tasty meat.

drizzle a slight amount of olive oil, perhaps cut a clove of garlic in half and rub in on the steak, a little kosher salt, a smite of pepper and cook.

Marinating overnight is unnecessary, and in my opinion, only masks the flavors of the meat. If you're getting filet, you've already got great tasting meat.

And because of it's tenderness and flavor, it's the only meat i'll eat cooked medium rare (i tend to be a medium kind of person normally). Also not a fan of turning meat excessively...

Good wine, good filet, simple sides... great meal.

Park~

 

[Gord]

Perhaps i'm in the minority here but when cooking a steak as good as a filet, I tend to do the least amount of marinating as I possibly can. You don't need to do much to such a tender piece of tasty meat.

drizzle a slight amount of olive oil, perhaps cut a clove of garlic in half and rub in on the steak, a little kosher salt, a smite of pepper and cook.

Marinating overnight is unnecessary, and in my opinion, only masks the flavors of the meat. If you're getting filet, you've already got great tasting meat.

And because of it's tenderness and flavor, it's the only meat i'll eat cooked medium rare (i tend to be a medium kind of person normally). Also not a fan of turning meat excessively...

Good wine, good filet, simple sides... great meal.

Park~

I agree - filet does not need to be marinated -it is very tender - you can almost eat it raw - well maybe cook it a little remember hot and quick so it is almost burnt on the outside and pink in the inside

 

[gotdatmony]

keep the teryaki for the "cheaper" meats,,,,,don't ruin a filet..tenderloin,ribeye, or sirloin for that matter, with a sugary glaze......
in the marinade i spoke of earlier,,,,,don't soak it overnight,,,,season with it,,,let it stand for 5 mins or so,,,then brush t on as you cook

 

[Rubyfruit]

Hazey, I told you how to serve them with the reduced cabernet sauce. Did you forget already?

 

[Purple Haze]

I did not forget, Ruby.

Just a few of the details, can you refresh my noggin'?

 

[Rubyfruit]

Sure babe. Slowly reduce a bottle of cabernet over low-med heat in a sauce pan. It will take about 20 minutes - maybe more. Don't let it scald. It should be the consistency of syrup when it's ready.

Grill your fillets as usual (rare is best), seasoned only with salt (kosher is best) and freshly ground pepper.

Put a small ladle full of the cabernet syrup on the plate (this presents beautifully on solid white plates by the way), the grilled fillet on top of that, top with crumbled blue cheese and put under the broiler (unless you have one of those really neato kitchen torches) for about 30 seconds, or until the blue cheese is partially melted.

Don't cook with any wine you wouldn't drink, especially in a recipe such as this. The reduction greatly magnifies the flavor, so it had better taste good to begin with.

Enjoy.

 

[Chuckus]

Thanks for the replies, folks.

I have some good ideas now,

Has anybody ever used teryaki as a marinade?

I'm thinking about it...

I use it allllllllllllll the time...............tis good PH.

 

[Guest]

 

[Parklife]

mmmmmmmmm Blue Cheese and steak... good combination..

god i need to eat more red meat....

Park~

(tremendous combo... but i'd still eat filet straight up)

 

[Rubyfruit]

Any suggestions for a worthy side-dish?

I like to serve my recipe above with a salad of baby spinach, vine-ripened tomatoes, avocado, chopped red onions, crumbled gorgonzola and sugared pecans, in a balsamic vinaigrette - homemade or a good bottled. (Let me know if you want to know how to sugar pecans.)

On the plate with the meat, arrange 3 or 4 small steamed carrots (peeled) with the tops still on and mashed potatoes.

I would serve this meal with a good bottle of pinot noir - the bright ruby red color would go perfectly with the almost blood-like hue of the reduced cab sauce.

A perfect dessert would be a fruit and cheese plate. That or crème Brule - but I think crème Brule goes with anything.

~~~~~~~~~

Parklife, the cab sauce, blue cheese and fillet are a dynamite flavor combination.

 

[Guest]

Re: Re: Who's a good cook around here?

 

[Hamletmaschine]

I want a dinner invitation from Gord or Ruby.

 

[Parklife]

Re: Re: Who's a good cook around here?

~~~~~~~~~

Parklife, the cab sauce, blue cheese and fillet are a dynamite flavor combination.

I've had blue cheese encrusted steaks.. oh so yummy... though i must say i've always had my cab on the side... i may very well need to make a simple reduction and go with it all..

I would say i'm a bit surprised at the Pinot suggestion.. don't think the Pinot would get blasted away by the intense flavors of the meat and cheese?? Unless it's good mountain fruit.. a santa cruz mountain pinot with earthy undertones... ok, i can see that.. but most pinot would be to delicate...

oh how i love good food, good wine, good friends...

Park~


oh... and yeah, i say was emerald says... definitely sounds like a home i'd want to have dinner in.