I am wanting to make a steak dinner for my girl friend of 7yrs.Its a
special meal with other pampering pleasures involved to break the stress
of dealing with her mothers terminal illness.Im a sea food lover first
but love the world of meats as well.I know my way around a grill but im
no Bobby Fley(correct spelling?).It has seriously been a decade since i
last made mignon and i have forgot what i think is the most important
part...the searing!.I have a grill with duel burners and higher scale
btu rating.Keep in mind i will have the fillets butterflyed and shall
replace the bacon.Any ones suggestions on how long on each side to sear
the juices in?.I remember following my local butchers directions to
place the grill on high but have forgotten time allotment.I know after
the searing part to cook on almost the lowest grill setting until
desired out come.One last question..has any one used a what i think is
the best steak sauce Parliament?.Do they still make it?....i hope so it
was evidence of god! lol. Thanks in advance email
welcomed.

In article >,
says...
> I am wanting to make a steak dinner for my girl friend of 7yrs.Its a
> special meal with other pampering pleasures involved to break the stress
> of dealing with her mothers terminal illness.Im a sea food lover first
> but love the world of meats as well.I know my way around a grill but im
> no Bobby Fley(correct spelling?).It has seriously been a decade since i
> last made mignon and i have forgot what i think is the most important
> part...the searing!.I have a grill with duel burners and higher scale
> btu rating.Keep in mind i will have the fillets butterflyed and shall
> replace the bacon.Any ones suggestions on how long on each side to sear
> the juices in?.I remember following my local butchers directions to
> place the grill on high but have forgotten time allotment.I know after
> the searing part to cook on almost the lowest grill setting until
> desired out come.One last question..has any one used a what i think is
> the best steak sauce Parliament?.Do they still make it?....i hope so it
> was evidence of god! lol. Thanks in advance email
> welcomed.
>
>

I think that using a cast iron pan is better than a gas grill for this
kind of cooking. Gas adds no flavor and will not sear as well as a
really hot cast iron pan. It's impossible to give times because it
depends on how seared you like the meat and how hot your pan/grill is.

--
Peter Aitken

Peter A wrote on 08 Jan 2007 in rec.food.cooking

> In article >,
> says...
> > I am wanting to make a steak dinner for my girl friend of 7yrs.Its
> > a
> > special meal with other pampering pleasures involved to break the
> > stress of dealing with her mothers terminal illness.Im a sea food
> > lover first but love the world of meats as well.I know my way around
> > a grill but im no Bobby Fley(correct spelling?).It has seriously
> > been a decade since i last made mignon and i have forgot what i
> > think is the most important part...the searing!.I have a grill with
> > duel burners and higher scale btu rating.Keep in mind i will have
> > the fillets butterflyed and shall replace the bacon.Any ones
> > suggestions on how long on each side to sear the juices in?.I
> > remember following my local butchers directions to place the grill
> > on high but have forgotten time allotment.I know after the searing
> > part to cook on almost the lowest grill setting until desired out
> > come.One last question..has any one used a what i think is the best
> > steak sauce Parliament?.Do they still make it?....i hope so it was
> > evidence of god! lol. Thanks in advance email
> > welcomed.
> >
> >
>
> I think that using a cast iron pan is better than a gas grill for this
> kind of cooking. Gas adds no flavor and will not sear as well as a
> really hot cast iron pan. It's impossible to give times because it
> depends on how seared you like the meat and how hot your pan/grill is.
>

I like to rub fresh ground pepper into the steak when I take it out of
the fridge to reach room temp about 2 hours prior to cooking. And
sprinkle on a little salt just before cooking.


Mignon isn't a good choice for the grill (IMO), due to it's mild flavour.
It's more of a sear on the stove top and finish in the oven at 375F kinda
meat. That way you can make a good flavourful sauce from the pan
juices/fond.

Greg Dayton wrote:
> [snip] ....I have a grill with duel burners and higher scale
> btu rating.Keep in mind i will have the fillets butterflyed and shall
> replace the bacon.Any ones suggestions on how long on each side to sear
> the juices in?.I remember following my local butchers directions to
> place the grill on high but have forgotten time allotment.I know after
> the searing part to cook on almost the lowest grill setting until
> desired out come.

Preheat the grill on high, place the filets on, check in 2 minutes
(tongs, not fork) to see if you've got the color and firmness you want.
Turn for 1 1/2 to 2 minutes on second side, reduce heat to low, finish
to doneness you like. Pretty standard, I think.

One last question..has any one used a what i think is
> the best steak sauce Parliament?.Do they still make it?....[snip]

Don't know it. -aem

Greg Dayton wrote:

> Any ones suggestions on how long on each side to sear
> the juices in?.I remember following my local butchers directions to
> place the grill on high but have forgotten time allotment.I know after
> the searing part to cook on almost the lowest grill setting until
> desired out come.One last question..has any one used a what i think is
> the best steak sauce Parliament?.Do they still make it?....i hope so it
> was evidence of god! lol. Thanks in advance email
> welcomed.
>

Get a meat thermometer. That's the best way to tell when it's done. Sear
them 2-3 minutes per side, depending on thickness.

If you have good quality meat you don't need sauce. Put the steaks in a
zip bag with a little salt and some fresh chopped garlic and marinate
them for an hour or two before cooking.



Dawn

On Mon, 8 Jan 2007 04:23:08 -0500, (Greg
Dayton) wrote:

> I am wanting to make a steak dinner for my girl friend of 7yrs.Its a
>special meal with other pampering pleasures involved to break the stress
>of dealing with her mothers terminal illness.Im a sea food lover first
>but love the world of meats as well.I know my way around a grill but im
>no Bobby Fley(correct spelling?).It has seriously been a decade since i
>last made mignon and i have forgot what i think is the most important
>part...the searing!.I have a grill with duel burners and higher scale
>btu rating.Keep in mind i will have the fillets butterflyed and shall
>replace the bacon.Any ones suggestions on how long on each side to sear
>the juices in?.I remember following my local butchers directions to
>place the grill on high but have forgotten time allotment.I know after
>the searing part to cook on almost the lowest grill setting until
>desired out come.One last question..has any one used a what i think is
>the best steak sauce Parliament?.Do they still make it?....i hope so it
>was evidence of god! lol. Thanks in advance email
>welcomed.

Oh, man.... there's nothing like feeling like a "me too" but you got a
boatload of good advice before I decided to chime in. First of all
*don't* butterfly them if you like rare meat and I'll second that nix
on the "steak sauce". It's a filet mignon, fer cripes sake. If you
want to cover it with sauce, make bernaise!
http://www.wisegeek.com/what-is-bernaise-sauce.htm
http://www.foodnetwork.com/food/reci...ml?rsrc=search

Also, since you don't seem to feel comfortable with your grill and/or
red meat, I suggest that you practice on a few steaks before you cook
that fillet. Otherwise, the iron skillet is a great option.... but
you'll need some experience (and strong ventilation) with that method
too. The whole idea is to perfect your technique before this romantic
evening.

Are you aiming at Valentine's Day for this?

--
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