need some ideas.....have no idea how to cook other than grill....might do that....but even if i do, whats best way to marinate?
best way to cook a filet???
- Thread starter dr. freeze
- Start date
would do it only on grill or broil and would not marinate in anything but spelling is going to be poor on this one and to lazy to look it up but you will know what i mean. teriyaki and fresh cut up garlic. cover the filets donot punch holes in them. and keep in fridge for 3-5 hours turn half way through and cook 6 mins on one side and 4-5 mins on other side at a nice hot heat. you will love the taste.
big fan
big fan
I'm a big fan of pepper crusted filets. I take mine during my lunchbreak and sear them in a skillet with butter & garlic and roll in cracked pepper. Then I place in the fridge (3-4 hrs.).
Filets are the best cut of meat. Don't do too much. They should never be cooked more than Medium. If you like your steaks well-done you wasted your $$ by buying a Filet. If this is the case butteryfly (cut in half) it and limit the cook time.
Good Luck
big fan
I'm a big fan of pepper crusted filets. I take mine during my lunchbreak and sear them in a skillet with butter & garlic and roll in cracked pepper. Then I place in the fridge (3-4 hrs.).
Filets are the best cut of meat. Don't do too much. They should never be cooked more than Medium. If you like your steaks well-done you wasted your $$ by buying a Filet. If this is the case butteryfly (cut in half) it and limit the cook time.
Good Luck
we just got a George Foreman grill and I must admit I was skeptical until I had a pork chop cooked in the thing.
Very good and easy to fix and clean up.
Scott King of Dogs
Very good and easy to fix and clean up.
Scott King of Dogs
No shit.........I have heard this, and will give it a try this weekend:
Soak a steak in Dr Pepper overnight.
I will give this a shot, and see what happens.
Fletch must like his steaks mooing!
I find grilling with charcoal the only way to go. You can't beat the taste.
Things to remember:
Serve with sauted mushrooms and onions, and you will be the toast of the town!
Did you ever notice that when you blow in a dog's face, he gets mad at you, but when you take him on a car ride, he sticks his head out the window. Scott King of Dogs
Try a better mouth wash!
Soak a steak in Dr Pepper overnight.
I will give this a shot, and see what happens.
Fletch must like his steaks mooing!
I find grilling with charcoal the only way to go. You can't beat the taste.
Things to remember:
- Never use a fork on your steak. Use tongs, to keep the juices in
- Don't take the steak right from the fridge, and plop it on the grill! Let it warm to room temp.
- NEVER turn the steak over and over!!!!! Put it on......cook one side, turn it over, and finish it.
A one and a half inch to two inch thick steak should take about seven minutes a side at high heat to be considered on the rare/med rare side. Eight per side will get you a nice med rare.
- When you take the meat off of the fire, you should let it sit on a plate for 5 minutes, to "rest", and let the juices settle back into the meat, before cutting.
Serve with sauted mushrooms and onions, and you will be the toast of the town!
Did you ever notice that when you blow in a dog's face, he gets mad at you, but when you take him on a car ride, he sticks his head out the window. Scott King of Dogs
Try a better mouth wash!
Are you talking about a filet, like filet mignon (beef tenderloin) or like a filet of fish.
For tenderloins, here's what I do (very unhealthy and very tasty).
1. Coat filets generously with S&P, and leave out of fridge for 30 minutes or more to get to room temperature (you're going to eat filet RARE and it's better if the rare parts aren't cold)
2. Get a pan wicked hot (preferably NOT nonstick), like a stainless saute pan or a cast iron fry pan.
3. Put in a bit of oil and butter, but not a ton, and let it get hot.
4. Put the filets in, just a couple minutes per side for something rare. Leave 'em in longer for medium. You should have a lot of smoke right now, but keep that pan hot.
Now, we get just slightly fancy, but this is a great technique...
5. Turn the heat to medium and DEGLAZE the pan by pouring 1/4 to 1/2 cup of beef stock (I use chicken stock which is easier to find in the grocery store) into the pan and stirring up all the browned bits still stuck to the pan (non-stick pans = less browned bits = less flavor).
6. Put in garlic and shallots (just a TBSP or so of each. maybe more shallots than that) and REDUCE the stock (boil it down) by about half. Keep stirring.
7. Now, over low heat or no heat, stir in heavy cream. Strain out garlic and shallots and pour sauce over meat.
You just made a version of Steak Au Poivre and your house smells like heaven right about now.
That might sound like a little work (deglaze? reduce? stock? cream? shallots?) but it's a great technique and you can do it with chicken, pork chops, lamb chops, and about 5 different cuts of steak. It's just a basic brown pan sauce. Takes about 5 minutes after your steaks are cooked.
The nice thing is, its very easy to individualize. In step 5, you can also add a little red wine (my choice), brandy or cognac, and light the brandy on fire.
In step 6 you can add any combination of garlic/shallots/onion/rosemary/sage/thyme/bay leaf or none of it.
In 7, you can add cream, butter, neither, both.
I prefer a fattier cut of meat, like a strip steak, for this dish.
They sell stock in the grocery store. You can freeze what you don't use. For heavy cream use "table cream", "heavy cream" or "whipping cream". Whipping cream and heavy cream are basically the same thing.
Chop up the garlic and shallots before you start the steak.
Serve with baked potatoes, mashed potatoes, roasted potatoes. even french fries.
For tenderloins, here's what I do (very unhealthy and very tasty).
1. Coat filets generously with S&P, and leave out of fridge for 30 minutes or more to get to room temperature (you're going to eat filet RARE and it's better if the rare parts aren't cold)
2. Get a pan wicked hot (preferably NOT nonstick), like a stainless saute pan or a cast iron fry pan.
3. Put in a bit of oil and butter, but not a ton, and let it get hot.
4. Put the filets in, just a couple minutes per side for something rare. Leave 'em in longer for medium. You should have a lot of smoke right now, but keep that pan hot.
Now, we get just slightly fancy, but this is a great technique...
5. Turn the heat to medium and DEGLAZE the pan by pouring 1/4 to 1/2 cup of beef stock (I use chicken stock which is easier to find in the grocery store) into the pan and stirring up all the browned bits still stuck to the pan (non-stick pans = less browned bits = less flavor).
6. Put in garlic and shallots (just a TBSP or so of each. maybe more shallots than that) and REDUCE the stock (boil it down) by about half. Keep stirring.
7. Now, over low heat or no heat, stir in heavy cream. Strain out garlic and shallots and pour sauce over meat.
You just made a version of Steak Au Poivre and your house smells like heaven right about now.
That might sound like a little work (deglaze? reduce? stock? cream? shallots?) but it's a great technique and you can do it with chicken, pork chops, lamb chops, and about 5 different cuts of steak. It's just a basic brown pan sauce. Takes about 5 minutes after your steaks are cooked.
The nice thing is, its very easy to individualize. In step 5, you can also add a little red wine (my choice), brandy or cognac, and light the brandy on fire.
In step 6 you can add any combination of garlic/shallots/onion/rosemary/sage/thyme/bay leaf or none of it.
In 7, you can add cream, butter, neither, both.
I prefer a fattier cut of meat, like a strip steak, for this dish.
They sell stock in the grocery store. You can freeze what you don't use. For heavy cream use "table cream", "heavy cream" or "whipping cream". Whipping cream and heavy cream are basically the same thing.
Chop up the garlic and shallots before you start the steak.
Serve with baked potatoes, mashed potatoes, roasted potatoes. even french fries.
cooking for dummies
cooking for dummies
fool proof way to cook a filet.
preheat oven to 400 degrees. steaks need to be at room temperature. season with salt and pepper.
in a oven save, non stick pan add 1/2 - 1 stick of butter and 1 tbs of some good extra virgin olive oil. get it really hot to where it is almost starting to smoke. sear each filet for 3 minutes on each side. searing means that it makes alot of noise when it hits the pan. you want to form a crust. after each side is seared throw it in the oven for 6 minutes. will come out medium rare. never over cook a filet.
enjoy!!!
cooking for dummies
fool proof way to cook a filet.
preheat oven to 400 degrees. steaks need to be at room temperature. season with salt and pepper.
in a oven save, non stick pan add 1/2 - 1 stick of butter and 1 tbs of some good extra virgin olive oil. get it really hot to where it is almost starting to smoke. sear each filet for 3 minutes on each side. searing means that it makes alot of noise when it hits the pan. you want to form a crust. after each side is seared throw it in the oven for 6 minutes. will come out medium rare. never over cook a filet.
enjoy!!!
thanks a lot boys!!!
gonna try the teriyaki and garlic approach i think....
also will write down some of htese other recipes cuz i dont have any and am a huge fan of a good steak -- i like em all but the lady especially likes a good filet and tonight what the lady wants is what the lady gets!!!!
gonna try the teriyaki and garlic approach i think....
also will write down some of htese other recipes cuz i dont have any and am a huge fan of a good steak -- i like em all but the lady especially likes a good filet and tonight what the lady wants is what the lady gets!!!!
then if thats the case my friend ,don't foget card bottle of wine mid range 23-26 a bottle clos du bois merlot would go fine 1998 if you can find it not to hard or sterling vineyards cabernet sauvignon 1998 some flower wild ones everyone does the rose then lots of oral pleasure for her not you :shrug: slow not like a dog laping water from a dish on a hot day
A simple marinade but a good one is
Lime Juice
Fresh Garlic
Salt & Pepper
Killer on Kebobs & Steaks
Lime Juice
Fresh Garlic
Salt & Pepper
Killer on Kebobs & Steaks
dr. freeze said:thanks a lot boys!!!
gonna try the teriyaki and garlic approach i think....
also will write down some of htese other recipes cuz i dont have any and am a huge fan of a good steak -- i like em all but the lady especially likes a good filet and tonight what the lady wants is what the lady gets!!!!
hey freeze
dont forget to play that game after the meal. You know the one called hide the salami.
I am glad you got to see a real vagina in that class you went to. You should have no trouble now jumping on and riding her like the cowboy that you are.
Remember give her the steak and potatoes. Slam it and I mean slam it hard ! If you do it right the first time they always come back wanting more.
Scott King of Dogs
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tks for the advice Scotty....i prefer to keep the more intimate things of our relationship between her and i though.....
everyone have a great time tonight and treat your lady like a princess!!! she deserves it one time out of the year at least for putting up with us....
everyone have a great time tonight and treat your lady like a princess!!! she deserves it one time out of the year at least for putting up with us....
I have so many marinades I like, this is one that came out good.
Captain morgan rum, garlic and lime. tyr that on some nice tbones also.
Captain morgan rum, garlic and lime. tyr that on some nice tbones also.
Scott:
Take if from a lady...... a big steak and potato dinner doesn't necessarily make for an exciting night of "hide the salami". It bloats and doesn't really make you feel that there's room for anything else down there for awhile! :nono:
Take if from a lady...... a big steak and potato dinner doesn't necessarily make for an exciting night of "hide the salami". It bloats and doesn't really make you feel that there's room for anything else down there for awhile! :nono:
Best way to cook a filet??
Best way to cook a filet??
Sit back throw on the tube and send your woman out to the grill!
Best way to cook a filet??
Sit back throw on the tube and send your woman out to the grill!
Well I am a certified chef at a country club here in NY and I like all the above ways of cooking a filet, you all seem very good cooks. At work this is what I do I have a mixture of spices I have invented but for all of you the Montreal Steak Seasoning is the closest and best thing. Coat both sides of filet with season mixture and refrigerate atleast 1 hr. Before cooking take out of refrigerator at least 15 minutes before, sear filet in a skillet or saute pan not long I would say 45 seconds to a minute each side, Then transfer to a 350 degree oven for 6-8 minutes. Depending on you preference this will make your steak medium I prefer 3-4 minutes which is closer to rare medium rare.
I also own the George Foreman grill best thing I have ever used at home.
I also own the George Foreman grill best thing I have ever used at home.
Ahi
Ahi
George Forman is good but you need to use it under a window. I love Grilled fish. Somedays I even perfer a nice MR(mid-rare) ahi tuna instead of a steak. George grill smokes up my house when I cook fish. I cooked Salmon the other day on it and it smelled fishy for 3 days.
DAMN, I MISS FOOTBALL.....AHHHHHRRRUUGGHHH. I'm typing about Cooking on a website....I've gotta go look at some MOJO pics to feel more masculine.
Ahi
George Forman is good but you need to use it under a window. I love Grilled fish. Somedays I even perfer a nice MR(mid-rare) ahi tuna instead of a steak. George grill smokes up my house when I cook fish. I cooked Salmon the other day on it and it smelled fishy for 3 days.
DAMN, I MISS FOOTBALL.....AHHHHHRRRUUGGHHH. I'm typing about Cooking on a website....I've gotta go look at some MOJO pics to feel more masculine.
