Pat DiPersia wrote:

> I've done some research on the subject of cooking filets, and everything I
> can find says, "Do NOT do anything to the steaks before cooking them." They
> mean not add seasoning, spices, etc. The biggest concern is adding anything
> that contains salt to the filet, which will pull all the juices out of the
> meat. At least that part I can agree on.

Well, you shouldn't. That's the sort of "wisdom" that somebody said a
long time ago and food writers ever since have parroted it. It's like
that old, "searing the meat keeps the juices in" foolishness.
Professional chefs season meats before cooking. Salting meats will
draw some moisture, but not enough to even factor in.

> However, no matter what I do, I can never get a really good taste with
> steaks, especially filet. I understand that filet (By most opinions) has
> the least flavor and you need to season it. But I've had filets at
> restaurants that are out of this world; I just want to know what they do.
> Does it marinate for days? Or is it the secret sauce they use?

Marinating is that sort of adding seasoning you say you think is a bad
idea. Try a light brine for a couple hours with salt, lots of garlic
and a bit of soy sauce added to the water. Then cook hot and fast.

> Last night I cooked some filets. We like them med-rare usually and they
> always come out very tender and juicy. Prior to cooking, I slathered the
> meat up with some oil and worchestire (sp?) sauce, and added some pepper,
> garlic powder and minced onion. They were cooked for 7-8 minutes on the
> first side, about 5-6 on the flip side. I NEVER cut into a steak to verify
> it's done, and we always let them sit for about 5 minutes before eating.
> Still, not enough flavor for me.

Filet is tender. I've finished talking about their good points. Forget
cooking by time. You need to develop your sense of touch to determine
doneness. Different thicknesses will mean different times. Likewise
the temperature of the meat, likewise the temperature of whatever
you're cooking on (you don't say).

So, simplicity with a filet is likely the best way to go. Salt, pepper
and a bit of garlic an hour before cooking if you're not brining. Cook
filets hot and fast, caramelizing the surface and generating those
Maillard reaction flavors and scents to *create* flavor in the meat.
Not all cuts can tolerate this treatment, but filet can. If you want
to add more flavor, wrap it in bacon. That does two things: it adds a
bit of fat to the meat (if only surface) and helps hold the shape. If
you're really intent, you can lard the meat with your favorite fats.

But I think you're better off with tastier cuts that give a bit more
resistance to the bite. The various rib steaks are my usual faves.

Pastorio