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Started By
Message
filet mignon
Posted on 4/19/09 at 7:38 pm
Posted on 4/19/09 at 7:38 pm
I have four 1 and a half in thick filets. Shall I pan sear them and finish in the broiler or grill? Should I season them with salt, pepper, lea and perrins, and soy or another concoction? how shall i maximize the experience?
2
Posted on 4/19/09 at 7:55 pm to puffulufogous
Salt pepper and quickly cook till med rare (either pan sear or grill)
Posted on 4/19/09 at 8:21 pm to Tigerpaw123
do not put soy or lea and perrains on the steaks
i would cook on the grill outside, but lots of the FD people will tell you to season with Kosher Salt and Black Pepper......then sear in a cast iron skillet.
Me, I like Cavendar's for filets....put a little cavendars and lemon pepper on them.....grill outside...while they are cooking, melt a little butter, garlic, and garlic salt....pour on top of hte steaks just before you take them off the pit
i would cook on the grill outside, but lots of the FD people will tell you to season with Kosher Salt and Black Pepper......then sear in a cast iron skillet.
Me, I like Cavendar's for filets....put a little cavendars and lemon pepper on them.....grill outside...while they are cooking, melt a little butter, garlic, and garlic salt....pour on top of hte steaks just before you take them off the pit
Posted on 4/19/09 at 8:21 pm to puffulufogous
where did you get those nice pieces of meat?
Posted on 4/19/09 at 9:08 pm to 4cubbies
my girlfriend brought them to me from her moms place. wasnt that nice.
Posted on 4/20/09 at 6:16 am to puffulufogous
One trick you might try in the future.
I have one of those cylinders used to bring the coals up to temperature quickly. Instead of dumping those coals into the pit, I place the grill on top of the cylinder and cook my filets over that super intense heat. This creates that delicious crispness on the outside while maintaining that beautiful red center.
I have one of those cylinders used to bring the coals up to temperature quickly. Instead of dumping those coals into the pit, I place the grill on top of the cylinder and cook my filets over that super intense heat. This creates that delicious crispness on the outside while maintaining that beautiful red center.
Posted on 4/20/09 at 7:12 am to alfhaim
good idea. sometimes i have trouble getting a good sear with my grill because I hate starting 2 chimneys for 4 steaks.
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