Calling all cooks

[l2elapse]

Im going to cook a nice meal for my gf this V-day and was curious if anyone knew how to cook a really good Filet Mignon.

[T-MOS]

use one or two tablespoons Olive oil in pan, allow to get very hot

season filet to your liking

sear on each side for 3-4 minutes

Finish in oven for about 7 minutes at 350 degrees for medium rare, or to your liking

bake two potatoes to doneness, hollow out cooked potato, save shell and take insides, along with sour cream, chives, bacon bits, and cheddar cheese. mix together with fork, fill the potato halves with mixture, put in oven with filet and sprinkle cheese on top to brown, and you have a twice baked potato

hope this helps

OR go to foodnetwork dot com and search their recipes

[Zino]

follow that ^^^ but after you put the filets in the oven deglaze the pan by adding about 3/4 of a cup of port and some minced garlic. Use a wooden sppon to scrape up wat the filets leaft behind and then stir it all until its reduced about halfway, about 2 mins. Add 1/2 heavy cream and reduce for another 2 minutes. Add 1/4 of bleu cheese ( I recommend roquefort) and stir until its thickened. Spoon over the steaks, sprinkle some thick ground pepper and some fiely chopped parsley. If you dont like how your sauce come out just dont use it and serve them as above.

[SampsonandDelilah]

a hot grill would be ideal.... but a broiler will suffice.

Put an oiled (grapeseed oil is ideal because of it's ability to not burn...but extra virgin olive oil will suffice) cast iron skillet (stainless steel will do if ya dont have cast iron) under the broiler for about 20 minutes (3-4 inches from the broiler) take 2 filets (roughly 2-3 inches thick) brush lightly with oil and season with crushed black pepper and sea salt...after the pan has gotten extremely hot (the full 20 minutes) drop the steaks into the pan and sear each side for about 2 and a half minutes...switch the oven to 500 and bake for an additional 4 minutes (depending on how you like your steak cooked)

A great barometer for checking temp is holding your thumb and pointer finger together and feeling the denseness of your hand directly under your thunb...w/ the pointer finger touching it is rare, move the middle finger to the thumb and its medium-rare...the index finger and thumb is medium and pinky to thumb is well done (yuck!)

and remember to use tongs to turn your steak....never pierce a fillet with a fork unless you're eating it!!


(if you want to learn to make a great sauce from your drippings in your pan...let me know)

[Matt]

Not got an idea what your talking about, whats wrong with KFC???

[SampsonandDelilah]

follow that ^^^ but after you put the filets in the oven deglaze the pan by adding about 3/4 of a cup of port and some minced garlic. Use a wooden sppon to scrape up wat the filets leaft behind and then stir it all until its reduced about halfway, about 2 mins. Add 1/2 heavy cream and reduce for another 2 minutes. Add 1/4 of bleu cheese ( I recommend roquefort) and stir until its thickened. Spoon over the steaks, sprinkle some thick ground pepper and some fiely chopped parsley. If you dont like how your sauce come out just dont use it and serve them as above.

great sauce! I like bourbon instead of port and gorgonzola instead of bleu

and if it doesn't thicken up enough..add a 1/2 teaspoon of corn starch or a table spoon of flour

[*RAGE*]

Not got an idea what your talking about, whats wrong with KFC???

Look something shinny......

[l2elapse]

what kind of sides should i add?

[Matt]

Look something shinny......

You found it

[SampsonandDelilah]

you can do wild rice or risotto with some pan seard asparagus...would be quick and easy

maybe do a nice salad for a starter.

Whay types of food does she like?

(make sure and have a nice bottle red for your filets as well!!)

[SampsonandDelilah]

You found it

You two are characters!!

[Ernst]

Sauce bordelaise:
Veal stock, bone marrow, red wine, shallots. (several good recipes can be found with a search, I'm sure)

Creamy mashed potatoes, softened baby carrots.

[l2elapse]

she loves potatoes so i was thinking mashed potatoes and maybe steamed asparagus?

[Zino]

great sauce! I like bourbon instead of port and gorgonzola instead of bleu

and if it doesn't thicken up enough..add a 1/2 teaspoon of corn starch or a table spoon of flour

barometer? you mean thermometer? lol

gorgonzola like roquefort is a kind of bleu. I find the gorgonzola gets lost in dishes like this since its not nearly as strong but I do love it with canapés for a snack or as a digestif

For a side some kind of potatoes such as lyonnais, mashed potatoes work fine with very american girls. I like some good frittes (french fries) with them but americans dont really get the combination.

[KatsMeow]

Yummm, who's coming to cook me dinner?

[Hoggage_54]

She should be cooking for you

[T_Own]

great sauce! I like bourbon instead of port and gorgonzola instead of bleu

and if it doesn't thicken up enough..add a 1/2 teaspoon of corn starch or a table spoon of flour

isn't gorgonzola just a lighter version of bleu? i use that too, and some portabello mushrooms

[Ernst]

Yeah... lyonnaise potatoes are good...

or if you want to go wild then potatoes sardelaise (cooked in duckfat).

[T-MOS]

Yummm, who's coming to cook me dinner?

ME baby !!!!!

[SampsonandDelilah]

isn't gorgonzola just a lighter version of bleu? i use that too, and some portabello mushrooms

Yes..Gorgonzola is a region where bleu cheese is made. Roquefort is another region....good call on the shrooms....mmmmm

[Zino]

Yeah... lyonnaise potatoes are good...

or if you want to go wild then potatoes sardelaise (cooked in duckfat).

There you go! Everything tastes better when cooked in duckfat, the best is to save all the rendered fat after making a confit and using that.

[Zino]

Yes..Gorgonzola is a region where bleu cheese is made. Roquefort is another region....good call on the shrooms....mmmmm

Exactly, although the reason they taste so different is because one is made with sheep's milk and one is cow milk.

[Rugger02]

follow that ^^^ but after you put the filets in the oven deglaze the pan by adding about 3/4 of a cup of port and some minced garlic. Use a wooden sppon to scrape up wat the filets leaft behind and then stir it all until its reduced about halfway, about 2 mins. Add 1/2 heavy cream and reduce for another 2 minutes. Add 1/4 of bleu cheese ( I recommend roquefort) and stir until its thickened. Spoon over the steaks, sprinkle some thick ground pepper and some fiely chopped parsley. If you dont like how your sauce come out just dont use it and serve them as above.

That sounds like a great sauce, I'm definately stealing that one.
Have you ever tried this or something similar with Lambrusco?

Also a few sauteed portabellas would be a good addition.

Also note, make sure that the steak is not only thawed but close to room temperature before searing in the olive oil. Hot oil plus freezing cold steak equals not-so-hot oil. You want to sear in the flavor and give the outside the "crispier" (for lack of the proper word) flavor and texture. While the inside remains tender and juicy.

God, I need a Filet now!!!!
I should know better than to read these kinds of threads....

[Dinosaur]

i didn't know that have lots of chefs in this site.
anyways, just want to say don't forget the onions and garlic as they are the base of the the taste.
as they say: Too many cooks spoil the broth.

[Rugger02]

LOL agreed. I put onions and fresh garlic in like everything I cook.

[KatsMeow]

Mmmm sure does sound like a yummy dish! I love cooking steaks and rendering sauce from the pan with mushrooms and onions.

But I like making desserts better

[Rugger02]

...I keep coming back to this thread

And my tummy keeps grumbling....

[T-MOS]

Mmmm sure does sound like a yummy dish! I love cooking steaks and rendering sauce from the pan with mushrooms and onions.

But I like making desserts better

you make the desserts honey, I will cook you the steaks !!!

[KatsMeow]

Sounds fantastic!

[Matt]

I feel sick...

[Gears]

I opened this thread with the intent to help. Then I realized I have no idea how to cook... My brain dosen't work like it should sometimes.