nitrofd
Retired User
- Joined
- Jan 20, 2013
- Location
- north central florida
Interesting sauce.I agree, and do our filets similarly except with heavy cream and cognac to make it au poivre!
Interesting sauce.I agree, and do our filets similarly except with heavy cream and cognac to make it au poivre!
*sigh* lactose intolerant, so heavy cream is a no no for me. Does sound delish though! Can I just have the sniftermof cognac, gently warmed?I agree, and do our filets similarly except with heavy cream and cognac to make it au poivre!
Gladly,some 25 year old Napoleon perhaps.*sigh* lactose intolerant, so heavy cream is a no no for me. Does sound delish though! Can I just have the sniftermof cognac, gently warmed?
In my experience, bacon wrapped around the steak does indeed make for a better, juicier steak. Another useful trick is to coat the top of the filet (or chateaubriand, the thicker cut of the tenderloin) with a thick coating of course salt when cooking in the oven. The salt holds in the juices: yummy!I always grill the filet mignon with bacon wrapped on the sides. Personally I think it holds the juice in best, especially when someone wants it more on the medium-well side as a opposed to medium.
I agree, and do our filets similarly except with heavy cream and cognac to make it au poivre!
Do you use the charcoal chimney to get the coals going? I love mine.Dayum that sounds good !
IMHO, au poivre is the best way to prepare a filet.
Personally, I'm old school.
Give me a big ole well marbled rib eye cooked medium over charcoal with some sea salt & fresh ground pepper . . . and I'm in heaven !
Oh yeah, a marbled ribeye or strip steak on the grill is my favorite way to prepare steaks. The hardest part of it is finding a source for quality, consistent cuts of meat. At present, we are getting ours from Sams. They tend to offer consistency in quality.Dayum that sounds good !
IMHO, au poivre is the best way to prepare a filet.
Personally, I'm old school.
Give me a big ole well marbled rib eye cooked medium over charcoal with some sea salt & fresh ground pepper . . . and I'm in heaven !
Actually I have two charcoal chimneys.Do you use the charcoal chimney to get the coals going? I love mine.
No doubt .Problem with that is you have to make sure all your coals are gray before putting meat on or you'll end up with that lighter fluid taste if you don't!
Why didn't we get an invitation?No doubt .
On a typical Saturday night, my preferred method is to get the Weber Kettle up to about 900 degrees on one side and then throw the rib eyes on in the middle for about three minutes per side.
Steak Nirvana !
My prefrence is for a 22oz. Boneless N.Y.Strip cooked so it moos when you cut it.
I agree, and do our filets similarly except with heavy cream and cognac to make it au poivre!