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Posted to rec.food.cooking
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Planned Sunday Dinner 5/2/2021
On 07/05/2021 00:00, cshenk wrote:
> 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.
>
> I'm going to have to try cooking a tuna steak one of these days. Don
> and I always turn them into lovely Sashimi instead.
==
Same here  )
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