Conundrum 1 #1 February 14, 2008 My husband and I already did our Valentine's Day thing on Sunday/Monday, but I want to cook a nice dinner tonight. I was debating between live lobster or crab, or some nice filet. Since I did live lobster last year I'm going with the filet. Problem is, I'm a steak virgin. I've never realy cooked one, let alone some filet. Soooooo, I was wondering if anyone has any tips so I don't ruin it? Quote Share this post Link to post Share on other sites Thanatos340 1 #2 February 14, 2008 A good filet is a tough Cut to cook for some. It is much thicker than other cuts and should NEVER be cooked past medium and even to get it to medium with out ruining it, It is best to Butterfly it. If someone prefers their Steak cooked to Medium-Well or Well, A Filet is a very poor choice for them. Are you cooking it on the Grill or Broiling it? Quote Share this post Link to post Share on other sites BGill 0 #3 February 14, 2008 Quote My husband and I already did our Valentine's Day thing on Sunday/Monday, but I want to cook a nice dinner tonight. I was debating between live lobster or crab, or some nice filet. Since I did live lobster last year I'm going with the filet. Problem is, I'm a steak virgin. I've never realy cooked one, let alone some filet. Soooooo, I was wondering if anyone has any tips so I don't ruin it? I'm sure others will have much more detailed suggestions/recipes than mine, but this is my simplified method for grilling steak: 1. Sear both sides over big flame (to keep juices in) 2. Grill on low flame 3. Rotate only once (around 5 or 6 mins) And Chelle... it's nice to see that you're celebrating Steak & a BJ day a bit early this year Quote Share this post Link to post Share on other sites virgin-burner 1 #4 February 14, 2008 get your pan out, put oil in it, no olive but peanut or so, get it smoking hot, fry your filet very briefly on each side, just to get it brown, all sides preferably. get it out. put it on a porcelain dish. start your oven beforehand to about 60° CELSIUS, cover your filet with aluminium foil, put it in for 15 minutes. get it out. fall over it like a lion that hasnt eaten the last 14 days. the most tender thing you've ever eaten.. as for spices, i always do them before the frying part, there's people that say you shouldnt salt it. i believe its a myth. i prefer it rather simple, salt, pepper, maybe chilli or paprika(?)powder. not to much of the later two. and if you can get hold on any herbal butter.. “Some may never live, but the crazy never die.” -Hunter S. Thompson "No. Try not. Do... or do not. There is no try." -Yoda Quote Share this post Link to post Share on other sites Conundrum 1 #5 February 14, 2008 Quote Are you cooking it on the Grill or Broiling it? I'm not sure yet? Quote Share this post Link to post Share on other sites SpeedRacer 1 #6 February 14, 2008 People who like lean steak cooked past medium-rare are 'tards. But that's just my opinion. Speed Racer -------------------------------------------------- Quote Share this post Link to post Share on other sites virgin-burner 1 #7 February 14, 2008 QuotePeople who like lean steak cooked past medium-rare are 'tards. But that's just my opinion. fuck yea, dont need a filet mignon for that crap..“Some may never live, but the crazy never die.” -Hunter S. Thompson "No. Try not. Do... or do not. There is no try." -Yoda Quote Share this post Link to post Share on other sites mamajumps 0 #8 February 14, 2008 to not ruin, yeah don't cook it beyond medium, i wouldnt even go that far.... Quote Share this post Link to post Share on other sites Hausse 0 #9 February 14, 2008 I second virgin-burners recipe. That's how I make mine. Seems to be the Swiss (a.k.a. best) way to make em Quote Share this post Link to post Share on other sites Shell666 0 #10 February 14, 2008 Lightly season (I use Montreal Steak Spice) Cook with high heat Don't overcook it as it will get tough and dry To cook to medium-rare, if you're grilling (BBQing) it, cook for about 3 to 5 minutes per side And enjoy!'Shell Quote Share this post Link to post Share on other sites Thanatos340 1 #11 February 14, 2008 Hoenstly I would avoid Grilling it if you have not done much grilling. The earlier suggestion is very good. Pre-heat the Over to 475 degrees. I like to use a cast Iron skillet to sear (Seal) the filets. Take the Skilet and get it very hot (High Heat) on the stove top. Sear each side of the Filet for about 2 minutes. Wrap the filets with Bacon (Filet is very lean and does not have much in the way of natural Juices to keep it moist and tender) Place the Iron Skillet with the Filets into the Pre-heated oven for about 5 minutes depending on the thivkness of the steaks. Take out and let set for about 10 minutes before serving. Steak Sauces, Ketchup or such should never get with-in 20 feet of a good filet!! Quote Share this post Link to post Share on other sites Conundrum 1 #12 February 14, 2008 What about a sauteed filet? I saw this recipe and it looks tasty? http://www.bigskyfiletmignon.com/recipesauteedfiletmignon.html Quote Share this post Link to post Share on other sites Thanatos340 1 #13 February 14, 2008 That sounds great. Lucky Guy. Quote Share this post Link to post Share on other sites kingbunky 3 #14 February 14, 2008 too late for today, but a great seasoning for red meat (and other stuff) is Back of the Yards Garlic Pepper Butcher's Rub from The Spice House. one jar, everything you need. cracked pepper, kosher salt, garlic and a couple other things. "Hang on a sec, the young'uns are throwin' beer cans at a golf cart." MB4252 TDS699 killing threads since 2001 Quote Share this post Link to post Share on other sites chaoskitty 0 #15 February 14, 2008 Quote Hoenstly I would avoid Grilling it if you have not done much grilling. The earlier suggestion is very good. Pre-heat the Over to 475 degrees. I like to use a cast Iron skillet to sear (Seal) the filets. Take the Skilet and get it very hot (High Heat) on the stove top. Sear each side of the Filet for about 2 minutes. Wrap the filets with Bacon (Filet is very lean and does not have much in the way of natural Juices to keep it moist and tender) Place the Iron Skillet with the Filets into the Pre-heated oven for about 5 minutes depending on the thivkness of the steaks. Take out and let set for about 10 minutes before serving. Steak Sauces, Ketchup or such should never get with-in 20 feet of a good filet!! Sounds like its your turn to cook! When are you coming over? Quote Share this post Link to post Share on other sites Phillbo 11 #16 February 14, 2008 Medium Rare ! Quote Share this post Link to post Share on other sites Thanatos340 1 #17 February 14, 2008 Quote Sounds like its your turn to cook! When are you coming over? Soon as I quit Smoking!! Quote Share this post Link to post Share on other sites chaoskitty 0 #18 February 14, 2008 Quote Share this post Link to post Share on other sites virgin-burner 1 #19 February 14, 2008 you guys dont have no eating culture whatsoever.. who the fuck would spoil a filet with some farkin' pork!? point is, if you have a lean filet, you dont want grease. otherwise just fry a t-bone till its black.. crazy amigos, those americanos.. “Some may never live, but the crazy never die.” -Hunter S. Thompson "No. Try not. Do... or do not. There is no try." -Yoda Quote Share this post Link to post Share on other sites chaoskitty 0 #20 February 14, 2008 QuoteWhat about a sauteed filet? I saw this recipe and it looks tasty? http://www.bigskyfiletmignon.com/recipesauteedfiletmignon.html That looks yummy.. only tip I have is to make sure your steaks are not fresh out of the fridge on to heat. They need to get closer to room temp or the meat will be tough. So just set them on the counter for about 20 min, unwrapped. Good luck! Fillet is yummy but a little hard to judge the wellness. I usually cheat and cut in to mine a little to make sure its cooked to almost medium. Quote Share this post Link to post Share on other sites turtlespeed 226 #21 February 14, 2008 Quote My husband and I already did our Valentine's Day thing on Sunday/Monday, but I want to cook a nice dinner tonight. I was debating between live lobster or crab, or some nice filet. Since I did live lobster last year I'm going with the filet. Problem is, I'm a steak virgin. I've never realy cooked one, let alone some filet. Soooooo, I was wondering if anyone has any tips so I don't ruin it? Doesn't REALLY matter if the "Other" part of the combo is good enough.Garlic Pepper Steak Start with Garlic - fresh pressed. About 2 cloves Put that and about 4 TBSP butter in a sauce pan 1/4 Teaspoon Salt Fresh Ground Black Pepper to taste Simmer and sautee the garlic Take steakes and squeeze fresh lemon juice on them (this seals the meat) Sprinle with garlic salt and pat in Wet hands and rub in fresh ground black pepper mixed with a little white pepper ( no measurememnt - it's not really that important if you don't have white peper) Get grill REALLY HOT - and place steaks on the grill wait 1 minute and turn - (this is also to seal the meat) Lower temp to low - and slow cook the steakes until done to taste. Enjoy.I'm not usually into the whole 3-way thing, but you got me a little excited with that. - Skymama BTR #1 / OTB^5 Official #2 / Hellfish #408 / VSCR #108/Tortuga/Orfun Quote Share this post Link to post Share on other sites Thanatos340 1 #22 February 14, 2008 Quote who the fuck would spoil a filet with some farkin' pork!? The purpose of the Bacon is to help seal in the juices of the Filet. Quote point is, if you have a lean filet, you dont want grease. otherwise just fry a t-bone till its black.. I like a LEAN, Tender, Juicy Fliet.. as Opposed to a Dryed out Filet myself. the Bacon helps seal in the natural juices of the Filet and keep it from drying out as it cooks. Quote crazy amigos, those americanos.. Brittish cooking advise is right up with thier dental care advise. Quote Share this post Link to post Share on other sites lawrocket 3 #23 February 14, 2008 QuoteThe purpose of the Bacon is to help seal in the juices of the Filet. Not quite. The bacon provides a nice source of basting, as well as adding smoky goodness to the flavor. It adds some fat to replace the moisture coming out. As far as cooking it, I gotta agree with your method of using the iron skillet in the oven. The oven is the best thing you've got to maintain steady and even heat. My wife is hotter than your wife. Quote Share this post Link to post Share on other sites virgin-burner 1 #24 February 14, 2008 man, i'm from SWITZERLAND. not exactly england. but what do i tell an american.. there's other ways of "sealing the juices". see my initial recipe. seriously, here the food is great. and i'm quite an expert at it. ask anyone that has ever eaten at my place. i've had friends ask me to cook for their birthdays, for like fourty people. i think, that speaks for itself.. “Some may never live, but the crazy never die.” -Hunter S. Thompson "No. Try not. Do... or do not. There is no try." -Yoda Quote Share this post Link to post Share on other sites Thanatos340 1 #25 February 14, 2008 Quote man, i'm from SWITZERLAND. not exactly england. OK.. Then Here.. Go fix my watch and go be neutral or something. Oh and get me some Hot Coco while you are up.Leave the dead Cow Fixins to us colonials. Quote Share this post Link to post Share on other sites Prev 1 2 3 Next Page 1 of 3 Join the conversation You can post now and register later. If you have an account, sign in now to post with your account. Note: Your post will require moderator approval before it will be visible. Reply to this topic... × Pasted as rich text. Paste as plain text instead Only 75 emoji are allowed. × Your link has been automatically embedded. Display as a link instead × Your previous content has been restored. Clear editor × You cannot paste images directly. Upload or insert images from URL. Insert image from URL × Desktop Tablet Phone Submit Reply 0
Thanatos340 1 #2 February 14, 2008 A good filet is a tough Cut to cook for some. It is much thicker than other cuts and should NEVER be cooked past medium and even to get it to medium with out ruining it, It is best to Butterfly it. If someone prefers their Steak cooked to Medium-Well or Well, A Filet is a very poor choice for them. Are you cooking it on the Grill or Broiling it? Quote Share this post Link to post Share on other sites
BGill 0 #3 February 14, 2008 Quote My husband and I already did our Valentine's Day thing on Sunday/Monday, but I want to cook a nice dinner tonight. I was debating between live lobster or crab, or some nice filet. Since I did live lobster last year I'm going with the filet. Problem is, I'm a steak virgin. I've never realy cooked one, let alone some filet. Soooooo, I was wondering if anyone has any tips so I don't ruin it? I'm sure others will have much more detailed suggestions/recipes than mine, but this is my simplified method for grilling steak: 1. Sear both sides over big flame (to keep juices in) 2. Grill on low flame 3. Rotate only once (around 5 or 6 mins) And Chelle... it's nice to see that you're celebrating Steak & a BJ day a bit early this year Quote Share this post Link to post Share on other sites
virgin-burner 1 #4 February 14, 2008 get your pan out, put oil in it, no olive but peanut or so, get it smoking hot, fry your filet very briefly on each side, just to get it brown, all sides preferably. get it out. put it on a porcelain dish. start your oven beforehand to about 60° CELSIUS, cover your filet with aluminium foil, put it in for 15 minutes. get it out. fall over it like a lion that hasnt eaten the last 14 days. the most tender thing you've ever eaten.. as for spices, i always do them before the frying part, there's people that say you shouldnt salt it. i believe its a myth. i prefer it rather simple, salt, pepper, maybe chilli or paprika(?)powder. not to much of the later two. and if you can get hold on any herbal butter.. “Some may never live, but the crazy never die.” -Hunter S. Thompson "No. Try not. Do... or do not. There is no try." -Yoda Quote Share this post Link to post Share on other sites
Conundrum 1 #5 February 14, 2008 Quote Are you cooking it on the Grill or Broiling it? I'm not sure yet? Quote Share this post Link to post Share on other sites
SpeedRacer 1 #6 February 14, 2008 People who like lean steak cooked past medium-rare are 'tards. But that's just my opinion. Speed Racer -------------------------------------------------- Quote Share this post Link to post Share on other sites
virgin-burner 1 #7 February 14, 2008 QuotePeople who like lean steak cooked past medium-rare are 'tards. But that's just my opinion. fuck yea, dont need a filet mignon for that crap..“Some may never live, but the crazy never die.” -Hunter S. Thompson "No. Try not. Do... or do not. There is no try." -Yoda Quote Share this post Link to post Share on other sites
mamajumps 0 #8 February 14, 2008 to not ruin, yeah don't cook it beyond medium, i wouldnt even go that far.... Quote Share this post Link to post Share on other sites
Hausse 0 #9 February 14, 2008 I second virgin-burners recipe. That's how I make mine. Seems to be the Swiss (a.k.a. best) way to make em Quote Share this post Link to post Share on other sites
Shell666 0 #10 February 14, 2008 Lightly season (I use Montreal Steak Spice) Cook with high heat Don't overcook it as it will get tough and dry To cook to medium-rare, if you're grilling (BBQing) it, cook for about 3 to 5 minutes per side And enjoy!'Shell Quote Share this post Link to post Share on other sites
Thanatos340 1 #11 February 14, 2008 Hoenstly I would avoid Grilling it if you have not done much grilling. The earlier suggestion is very good. Pre-heat the Over to 475 degrees. I like to use a cast Iron skillet to sear (Seal) the filets. Take the Skilet and get it very hot (High Heat) on the stove top. Sear each side of the Filet for about 2 minutes. Wrap the filets with Bacon (Filet is very lean and does not have much in the way of natural Juices to keep it moist and tender) Place the Iron Skillet with the Filets into the Pre-heated oven for about 5 minutes depending on the thivkness of the steaks. Take out and let set for about 10 minutes before serving. Steak Sauces, Ketchup or such should never get with-in 20 feet of a good filet!! Quote Share this post Link to post Share on other sites
Conundrum 1 #12 February 14, 2008 What about a sauteed filet? I saw this recipe and it looks tasty? http://www.bigskyfiletmignon.com/recipesauteedfiletmignon.html Quote Share this post Link to post Share on other sites
Thanatos340 1 #13 February 14, 2008 That sounds great. Lucky Guy. Quote Share this post Link to post Share on other sites
kingbunky 3 #14 February 14, 2008 too late for today, but a great seasoning for red meat (and other stuff) is Back of the Yards Garlic Pepper Butcher's Rub from The Spice House. one jar, everything you need. cracked pepper, kosher salt, garlic and a couple other things. "Hang on a sec, the young'uns are throwin' beer cans at a golf cart." MB4252 TDS699 killing threads since 2001 Quote Share this post Link to post Share on other sites
chaoskitty 0 #15 February 14, 2008 Quote Hoenstly I would avoid Grilling it if you have not done much grilling. The earlier suggestion is very good. Pre-heat the Over to 475 degrees. I like to use a cast Iron skillet to sear (Seal) the filets. Take the Skilet and get it very hot (High Heat) on the stove top. Sear each side of the Filet for about 2 minutes. Wrap the filets with Bacon (Filet is very lean and does not have much in the way of natural Juices to keep it moist and tender) Place the Iron Skillet with the Filets into the Pre-heated oven for about 5 minutes depending on the thivkness of the steaks. Take out and let set for about 10 minutes before serving. Steak Sauces, Ketchup or such should never get with-in 20 feet of a good filet!! Sounds like its your turn to cook! When are you coming over? Quote Share this post Link to post Share on other sites
Phillbo 11 #16 February 14, 2008 Medium Rare ! Quote Share this post Link to post Share on other sites
Thanatos340 1 #17 February 14, 2008 Quote Sounds like its your turn to cook! When are you coming over? Soon as I quit Smoking!! Quote Share this post Link to post Share on other sites
virgin-burner 1 #19 February 14, 2008 you guys dont have no eating culture whatsoever.. who the fuck would spoil a filet with some farkin' pork!? point is, if you have a lean filet, you dont want grease. otherwise just fry a t-bone till its black.. crazy amigos, those americanos.. “Some may never live, but the crazy never die.” -Hunter S. Thompson "No. Try not. Do... or do not. There is no try." -Yoda Quote Share this post Link to post Share on other sites
chaoskitty 0 #20 February 14, 2008 QuoteWhat about a sauteed filet? I saw this recipe and it looks tasty? http://www.bigskyfiletmignon.com/recipesauteedfiletmignon.html That looks yummy.. only tip I have is to make sure your steaks are not fresh out of the fridge on to heat. They need to get closer to room temp or the meat will be tough. So just set them on the counter for about 20 min, unwrapped. Good luck! Fillet is yummy but a little hard to judge the wellness. I usually cheat and cut in to mine a little to make sure its cooked to almost medium. Quote Share this post Link to post Share on other sites
turtlespeed 226 #21 February 14, 2008 Quote My husband and I already did our Valentine's Day thing on Sunday/Monday, but I want to cook a nice dinner tonight. I was debating between live lobster or crab, or some nice filet. Since I did live lobster last year I'm going with the filet. Problem is, I'm a steak virgin. I've never realy cooked one, let alone some filet. Soooooo, I was wondering if anyone has any tips so I don't ruin it? Doesn't REALLY matter if the "Other" part of the combo is good enough.Garlic Pepper Steak Start with Garlic - fresh pressed. About 2 cloves Put that and about 4 TBSP butter in a sauce pan 1/4 Teaspoon Salt Fresh Ground Black Pepper to taste Simmer and sautee the garlic Take steakes and squeeze fresh lemon juice on them (this seals the meat) Sprinle with garlic salt and pat in Wet hands and rub in fresh ground black pepper mixed with a little white pepper ( no measurememnt - it's not really that important if you don't have white peper) Get grill REALLY HOT - and place steaks on the grill wait 1 minute and turn - (this is also to seal the meat) Lower temp to low - and slow cook the steakes until done to taste. Enjoy.I'm not usually into the whole 3-way thing, but you got me a little excited with that. - Skymama BTR #1 / OTB^5 Official #2 / Hellfish #408 / VSCR #108/Tortuga/Orfun Quote Share this post Link to post Share on other sites
Thanatos340 1 #22 February 14, 2008 Quote who the fuck would spoil a filet with some farkin' pork!? The purpose of the Bacon is to help seal in the juices of the Filet. Quote point is, if you have a lean filet, you dont want grease. otherwise just fry a t-bone till its black.. I like a LEAN, Tender, Juicy Fliet.. as Opposed to a Dryed out Filet myself. the Bacon helps seal in the natural juices of the Filet and keep it from drying out as it cooks. Quote crazy amigos, those americanos.. Brittish cooking advise is right up with thier dental care advise. Quote Share this post Link to post Share on other sites
lawrocket 3 #23 February 14, 2008 QuoteThe purpose of the Bacon is to help seal in the juices of the Filet. Not quite. The bacon provides a nice source of basting, as well as adding smoky goodness to the flavor. It adds some fat to replace the moisture coming out. As far as cooking it, I gotta agree with your method of using the iron skillet in the oven. The oven is the best thing you've got to maintain steady and even heat. My wife is hotter than your wife. Quote Share this post Link to post Share on other sites
virgin-burner 1 #24 February 14, 2008 man, i'm from SWITZERLAND. not exactly england. but what do i tell an american.. there's other ways of "sealing the juices". see my initial recipe. seriously, here the food is great. and i'm quite an expert at it. ask anyone that has ever eaten at my place. i've had friends ask me to cook for their birthdays, for like fourty people. i think, that speaks for itself.. “Some may never live, but the crazy never die.” -Hunter S. Thompson "No. Try not. Do... or do not. There is no try." -Yoda Quote Share this post Link to post Share on other sites
Thanatos340 1 #25 February 14, 2008 Quote man, i'm from SWITZERLAND. not exactly england. OK.. Then Here.. Go fix my watch and go be neutral or something. Oh and get me some Hot Coco while you are up.Leave the dead Cow Fixins to us colonials. Quote Share this post Link to post Share on other sites
