wvugurl26
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Post by wvugurl26 on Nov 5, 2012 21:53:45 GMT -5
Holy hell. The list of crimes against the ethos of YM has now expanded to how people consume their meat. Tough crowd. You must be new here There's good filet and then there's that crap Sarah. Is it even filet? I remember getting something like that on markdown at Kroger. Passable yes, really filet? Debatable.
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Deleted
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Post by Deleted on Nov 5, 2012 22:01:19 GMT -5
Yeah, I found the $3 stuff to be useful for practicing pan searing before I tried cooking $40 worth of meat at home for the first time. That's probably the most positive thing I can say about it.
It wasn't terrible, but it wasn't great either.
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wvugurl26
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Post by wvugurl26 on Nov 5, 2012 22:06:56 GMT -5
Yeah, I found the $3 stuff to be useful for practicing pan searing before I tried cooking $40 worth of meat at home for the first time. That's probably the most positive thing I can say about it. It wasn't terrible, but it wasn't great either. That's my recollection of it. Edible but not what one would classify as filet. Perhaps its tenderloin like someone mentioned earlier?
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Post by The Walk of the Penguin Mich on Nov 5, 2012 22:18:34 GMT -5
Yeah, I found the $3 stuff to be useful for practicing pan searing before I tried cooking $40 worth of meat at home for the first time. That's probably the most positive thing I can say about it. It wasn't terrible, but it wasn't great either. That's my recollection of it. Edible but not what one would classify as filet. Perhaps its tenderloin like someone mentioned earlier? Tenderloin is the cut of beef that a filet comes from. The prime part is used for chateaubriand, the narrow end really isn't good or anything because it is such that it cannot cook evenly. The last time I did a full tenderloin, I cut of the narrow end and chunked it up. The classic recipe for beef stroganoff calls for this so i tried it out. It was ok, but I think I still prefer to do stroganoff with sirloin.
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kgb18
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Post by kgb18 on Nov 5, 2012 22:25:35 GMT -5
Yep. That's how I cook steak in the winter when it's too cold to grill. Preheat the oven to about 475. Get the skillet really, really hot. Drizzle a little vegetable oil in the skillet and sear your steak on each side for a few minutes. (Here's another steak lovers sin: I like mine medium-well to well done.) Then stick the skillet in the oven for a few minutes.
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Deleted
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Post by Deleted on Nov 5, 2012 22:26:57 GMT -5
Yep. That's how I cook steak in the winter when it's too cold to grill. Preheat the oven to about 475. Get the skillet really, really hot. Drizzle a little vegetable oil in the skillet and sear your steak on each side for a few minutes. (Here's another steak lovers sin: I like mine medium-well to well done.) Then stick the skillet in the oven for a few minutes. You must have a nice hood. I would fill my house with smoke if I tried that.
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kgb18
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Post by kgb18 on Nov 5, 2012 22:30:22 GMT -5
I don't actually have a hood, but the microwave with a vent fan is above the range, so I turn that on.
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Post by Deleted on Nov 5, 2012 22:31:11 GMT -5
I don't actually have a hood, but the microwave with a vent fan is above the range, so I turn that on. And that is good enough to be able to sear a steak on a griddle?
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kgb18
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Post by kgb18 on Nov 5, 2012 22:34:31 GMT -5
My house hasn't filled with smoke yet, so I guess so.
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Post by Deleted on Nov 5, 2012 22:35:24 GMT -5
cool.
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Peace Of Mind
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Post by Peace Of Mind on Nov 5, 2012 22:41:36 GMT -5
Archie, are you adding olive oil or butter in the beginning? That sometimes causes the smoke. Try it dry and then add the oil or butter after one side is seared. If that's not it then I'm at a loss why that would be happening. In a broiler that would make sense but not on the stove. Or do you think searing involves flames?
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kgb18
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Post by kgb18 on Nov 5, 2012 22:43:19 GMT -5
Also, use vegetable oil and not olive oil. Vegetable oil can tolerate higher temperatures while olive oil or butter will burn. So that could also cause a lot of smoke.
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Deleted
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Post by Deleted on Nov 5, 2012 22:44:08 GMT -5
Maybe smoke was the wrong word. More like just the heavy lingering smell of beef that is hard to get rid of. Wife hates that. I actually cannot remember the last piece of beef we cook in the house, so I could be wrong.
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Tennesseer
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Post by Tennesseer on Nov 5, 2012 22:46:23 GMT -5
When I sautee, I use a mix of butter and olive oil.
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kgb18
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Post by kgb18 on Nov 5, 2012 22:47:02 GMT -5
Honestly, I find that just about anything I cook leaves a smell in the house. Not a bad smell, just a food smell. That's especially the case in the winter when everything is shut up.
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kgb18
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Post by kgb18 on Nov 5, 2012 22:47:55 GMT -5
Tenn, I sautee in a mix of butter and olive oil too. But you don't usually sautee at such a high temperature. When you start heating a skillet hot enough to sear a steak, you need to switch it up.
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Tennesseer
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Post by Tennesseer on Nov 5, 2012 23:02:40 GMT -5
True.
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Post by Deleted on Nov 6, 2012 0:36:30 GMT -5
I love filet mignon! I have never cooked it myself, but I sure do like to order it at the little restaurant down the street from my house! They make it medium rare for me and it is divine! No sauces.
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mmhmm
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Post by mmhmm on Nov 6, 2012 0:39:57 GMT -5
Yeah, I found the $3 stuff to be useful for practicing pan searing before I tried cooking $40 worth of meat at home for the first time. That's probably the most positive thing I can say about it. It wasn't terrible, but it wasn't great either. That's my recollection of it. Edible but not what one would classify as filet. Perhaps its tenderloin like someone mentioned earlier? Sounds kinda like London Broil. Yech!
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Deleted
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Post by Deleted on Nov 6, 2012 2:15:07 GMT -5
Shop for it at a quality butcher or Costco - no bitterness.
Filet Mignon is one of the more expensive cuts, why not try out the other cuts if you don't like it.
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weltschmerz
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Post by weltschmerz on Nov 6, 2012 2:54:12 GMT -5
I am buying it bcause I love the texture and the way it looks on the plate. And its sound so...'french'...but the bitterness!!! --------------------- ROTFLMAO! So, I guess you would force yourself to eat "Merde en Croute", too? That sounds pretty French.
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Post by Deleted on Nov 6, 2012 3:17:21 GMT -5
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tloonya
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Post by tloonya on Nov 6, 2012 14:36:47 GMT -5
Now its official! I don't like filet mignon!!!!!!!! I have remembered as my butcher (italian falla) said once - coarse salt and coarse pepper with bit of olive oil and crushed garlic - rub it onto it and cook fast! I did it. Still didn't liked it. So I am officially done with mignon. And no I am not really a steal lover however sometimes I just love it! I can never remember what piece of meat that is. Now where do I throw the rest uncooked meat? I have a dog!!!
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milee
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Post by milee on Nov 6, 2012 15:47:07 GMT -5
coarse salt and coarse pepper with bit of olive oil and crushed garlic - rub it onto it and cook fast! I did it. This is why your steak tastes bitter. Garlic burns incredibly quickly and is very bitter when burned. Don't rub garlic on your steaks. The steaks need the high heat to sear the outside, which is the opposite of what you want to do with garlic. Yes, there are times you cook garlic on high heat, but it's for much less time than you need to sear steak and it's usually mixed with other ingredients so it's not searing directly on the high heat of the pan for a few minutes.
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justme
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Post by justme on Nov 6, 2012 16:30:26 GMT -5
coarse salt and coarse pepper with bit of olive oil and crushed garlic - rub it onto it and cook fast! I did it. This is why your steak tastes bitter. Garlic burns incredibly quickly and is very bitter when burned. Don't rub garlic on your steaks. The steaks need the high heat to sear the outside, which is the opposite of what you want to do with garlic. Yes, there are times you cook garlic on high heat, but it's for much less time than you need to sear steak and it's usually mixed with other ingredients so it's not searing directly on the high heat of the pan for a few minutes. A light dusting (and I mean LIGHT) of garlic powder can help put a little bit of garlic flavor into your meat. Let me emphasize LIGHT again, garlic powder can also burn.
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Post by The Walk of the Penguin Mich on Nov 6, 2012 16:47:52 GMT -5
The OP would be better off toasting some garlic in veg oil and removing the garlic to sear the filet. She'd get the flavor of garlic without the bitterness of the burned garlic.
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Post by Deleted on Nov 6, 2012 16:55:41 GMT -5
or Rub the fillet with a garlic clove after it is done cooking.
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tloonya
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Post by tloonya on Nov 7, 2012 13:08:30 GMT -5
Archie! you always know what to say, sexy thing you are!
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Deleted
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Post by Deleted on Nov 7, 2012 13:13:11 GMT -5
So are you going to give a garlic-free Filet a chance?
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tloonya
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Post by tloonya on Nov 7, 2012 13:58:09 GMT -5
Today I will try garlicless way. However yeaterday I had cooked left over filets with green peppers and onions and tomatoes and it was great! Waste of mignon but we liked it. I have plenty left for dog and us...
Will report back tomorrow! (I do want sauce though...)
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