Help with a fillet steak
Discussion
I'd fry the bugger. Bollocks to heart disease. Hot frying pan with oil and nob of butter ... fry on both sides for a minute (or two) each to seal the meat and brown it (I'd chuck some sage on it too). Then turn the heat down, chuck in some chopped onions (season), soften them up, then some mushrooms ... meat will have been in for about maybe 6 mins in total; hook it out and leave it to rest on a plate. Up with the heat, lob in some red wine and let the booze boil off ... then heat down, chuck in some dijon mustard and cream and stir into the onions. Let the cream thicken up on a low heat and add any juice that has run out of the meat.
gh0st said:
Rather than ruin it via my usual method of shoving it in the george foreman grill, any suggestions?
Those George Forman gills are good, I have tried one, but if it dont go in the dishwasher im not interested.
I just have a Telaf square pand with ridges in it, get it hot and sling it in. Nice seared stripes lovely
Philistines.sp
Hottest grill you can get (or a bbq)This will sear and seal the outside leaving all the flavour trapped. Rub a smidgeon of butter and garlic, and apply a soupcon (sp again) of rock salt. Freshly ground black pepper and a kiss.
Do not overcook as this is an insult to the animal that gave up its life for your tastebud fiesta.
Reverently place the aforementioned steak under the grill or bbq for a maximum of two minutes a side, giving you just enough time to sample a fine Merlot or whatever is your tipple .
A good tip with a cheap cut is to bung it on the bbq and pour lager over it whilst cooking, gives an interesting taste.
Enjoy you lucky man.
Hottest grill you can get (or a bbq)This will sear and seal the outside leaving all the flavour trapped. Rub a smidgeon of butter and garlic, and apply a soupcon (sp again) of rock salt. Freshly ground black pepper and a kiss.
Do not overcook as this is an insult to the animal that gave up its life for your tastebud fiesta.
Reverently place the aforementioned steak under the grill or bbq for a maximum of two minutes a side, giving you just enough time to sample a fine Merlot or whatever is your tipple .
A good tip with a cheap cut is to bung it on the bbq and pour lager over it whilst cooking, gives an interesting taste.
Enjoy you lucky man.
lady topaz said:
Philistines.sp
Hottest grill you can get (or a bbq)This will sear and seal the outside leaving all the flavour trapped. Rub a smidgeon of butter and garlic, and apply a soupcon (sp again) of rock salt. Freshly ground black pepper and a kiss.
Do not overcook as this is an insult to the animal that gave up its life for your tastebud fiesta.
Reverently place the aforementioned steak under the grill or bbq for a maximum of two minutes a side, giving you just enough time to sample a fine Merlot or whatever is your tipple .
A good tip with a cheap cut is to bung it on the bbq and pour lager over it whilst cooking, gives an interesting taste.
Enjoy you lucky man.
When you come up to mine i'll light the barbie Di.
You can cook.
ErnestM said:
2 minutes each way (for inch thick) on the barbie. Lovely.
The only way!
ErnestM
Beat the hell out of it with a mallet first, then above,finaly sprinkle some mature cheese on it and grill till cheese melts,couple of slices of tomatoes on top and your there.
unrepentant said:
Philistines.sp
Hottest grill you can get (or a bbq)This will sear and seal the outside leaving all the flavour trapped. Rub a smidgeon of butter and garlic, and apply a soupcon (sp again) of rock salt. Freshly ground black pepper and a kiss.
Do not overcook as this is an insult to the animal that gave up its life for your tastebud fiesta.
Reverently place the aforementioned steak under the grill or bbq for a maximum of two minutes a side, giving you just enough time to sample a fine Merlot or whatever is your tipple .
A good tip with a cheap cut is to bung it on the bbq and pour lager over it whilst cooking, gives an interesting taste.
Enjoy you lucky man.
When you come up to mine i'll light the barbie Di.
You can cook.
Would that be for the steak and beer or the more refined beast Paul???
Di
xx
Blimey, I'm getting hungry myself now.
)
Gassing Station | The Pie & Piston Archive | Top of Page | What's New | My Stuff