On Wednesday, May 5, 2021 at 10:39:46 AM UTC-4, Gary wrote:
> On 5/4/2021 8:26 PM, jmcquown wrote:
> > On 5/4/2021 7:47 AM, Gary wrote:
> >> jmcquown wrote:
> >>> Filet Minon. A petite/petit (don't argue language semantics) beef
> >>> filet, about 2 inches thick. Quite nice!
> >>
> >> OK but fairly bland. I will never buy one again.
> >> Many other cuts of beef have more flavor.
> >>
> > It wasn't at all bland. I pretty much described how I seasoned it but
> > I'll say it again. Sprinkled well with coarse salt and coarsely ground
> > black pepper, well wrapped in plastic. Let it sit, in the refrigerator.
> > It's best if you do this overnight. I prepped it in the early morning
> > and didn't cook the steak until the evening so the results were very
> > similar.
> >
> > I seared it quick and hot. This one was nicely marbled, beautifully
> > seared and cooked to rare. I had been musing about garlic-herb butter
> > but opted for just a small pat of butter. Trust me, there was nothing
> > bland about it. And it was extremely tender.
> >
> > Aren't you the guy who said you use Worcestershire sauce when you cook
> > all cuts of beef?
> Yes, I always use a bit of that.
> Marinate beef or just add spice rubs always add flavor but not beef
> flavor and the filet mignon has very little of that.
>
> I just prefer the cheaper cuts of beef that start out with more flavor.
> Like ribeye or chuck. They are quite tender enough for me.
>
> For my steaks, including lamb and even tuna:
> Bring to room temperature coated in Worcestire sauce.
> Then press into each side, garlic powder, kosher salt and cracked
> pepper. Sometimes another dried herb or two.
>
> Quickly sear on both sides then turn down the heat to finish to med-rare.

Yeah. Pan. Frying. We know, Gary. Thank you for that.