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cshenk cshenk is offline
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Default Planned Sunday Dinner 5/2/2021

Gary wrote:

> On 5/4/2021 8:26 PM, jmcquown wrote:
> > On 5/4/2021 7:47 AM, Gary wrote:
> > > jmcquown wrote:
> > > > Filet Minon. A petite/petit (don't argue language semantics)
> > > > beef filet, about 2 inches thick. 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?

>
> Yes, I always use a bit of that.
> Marinate beef or just add spice rubs always add flavor but not beef
> flavor and the filet mignon has very little of that.
>
> I just prefer the cheaper cuts of beef that start out with more
> flavor. Like ribeye or chuck. They are quite tender enough for me.
>
> For my steaks, including lamb and even tuna:
> Bring to room temperature coated in Worcestire sauce.
> Then press into each side, garlic powder, kosher salt and cracked
> pepper. Sometimes another dried herb or two.
>
> Quickly sear on both sides then turn down the heat to finish to
> med-rare.


I'm going to have to try cooking a tuna steak one of these days. Don
and I always turn them into lovely Sashimi instead.