On 5/4/2021 7:47 AM, Gary wrote:
> jmcquown wrote:
>> Filet Minon.Â* A petite/petit (don't argue language semantics) beef
>> filet, about 2 inches thick.Â* Quite nice!
>
> OK but fairly bland. I will never buy one again.
> Many other cuts of beef have more flavor.
>
>
It wasn't at all bland. I pretty much described how I seasoned it but
I'll say it again. Sprinkled well with coarse salt and coarsely ground
black pepper, well wrapped in plastic. Let it sit, in the refrigerator.
It's best if you do this overnight. I prepped it in the early morning
and didn't cook the steak until the evening so the results were very
similar.

I seared it quick and hot. This one was nicely marbled, beautifully
seared and cooked to rare. I had been musing about garlic-herb butter
but opted for just a small pat of butter. Trust me, there was nothing
bland about it. And it was extremely tender.

Aren't you the guy who said you use Worcestershire sauce when you cook
all cuts of beef?

Jill