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Fillet Steak
- Thread starter blue_paul
- Start date
Or as the French people say why kill the meat... medium/rare is the way to eat a good steak... do it well done and you lose the tenderness and alot of the taste from the meat...Uwe Rosler's Grandad said:I can vouch for the French liking meat rare/ virtually raw! My ex-girlfriend was French and when she cooked meat it literally hit the pan for a minute each side! When you go to France and order steak/ meat you always have to ask for it to be done well and it will come out medium/ rare!
I would as someone said oil it in... add a pinch of pepper preferably black peppar, some dried or fresh herbs then crush a garlic and press that into the meat before hitting the pan for maximum 2 min on each side... high temperature... if you want it well done medium temperature and 5 min on each side
Ticket For Schalke
Well-Known Member
much prefare to bbq it!!! even in the ran i bbq most food!!!
i usually throw a load of tobasco and lea in perrins onto it,as suggest salt pepper,with abit of paprika medium to well,you almost got your own sauce with the juicy ness of the piece!!!
i usually throw a load of tobasco and lea in perrins onto it,as suggest salt pepper,with abit of paprika medium to well,you almost got your own sauce with the juicy ness of the piece!!!
johnmc said:Griddle
This.
3 mins a side if the steak is an inch thick, in a dry griddle, but next time when you have more time marinade it in a bowl with some extra virgin olive oi,l salt to bring out the moisture and pepper for taste.
You can chop anything up you fancy for the marinade for a variety of styles.
Hot = chiles, spring onions, paprika etc
French = garlic, spring onions maybe a touch of french mustard
I hope you enjoy mate
stony said:You'd have been better of with Ribeye, it has more taste and is nearly as tender. Fillet is a little bland for my tastes.
This is sound advice also, my favourite cut.
*mouth starts watering at the thought*
bluealf said:stony said:You'd have been better of with Ribeye, it has more taste and is nearly as tender. Fillet is a little bland for my tastes.
This is sound advice also, my favourite cut.
*mouth starts watering at the thought*
I thought monkeyspanker would have offered up some advice on this thread.
Bill
Well-Known Member
medium rare, on its own, perhaps a piece of bread.mmmm
de niro said:medium rare, on its own, perhaps a piece of bread.mmmm
didnt you eat whales dick de niro?
stony said:bluealf said:stony said:You'd have been better of with Ribeye, it has more taste and is nearly as tender. Fillet is a little bland for my tastes.
This is sound advice also, my favourite cut.
*mouth starts watering at the thought*
I thought monkeyspanker would have offered up some advice on this thread.
We should do a steakout
boom boom tish
Coat on and im out the door lol
djspam
Well-Known Member
johnmc said:Griddle
no
Pan fried in Irish Butter
Because steaks all come in various shapes and sizes it is difficult to put a cooking time on them. The rule that i use is one i found in a Delia Smith cookbook, if you press the steak and it feels like:
Your Cheek = Its rare
Your Chin = Its medium
Your Forehead = Its well done
I like fillet steak medium rare in a barmcake with nothing but a bit of butter, it really brings out the flavour of a decent steak.
Because steaks all come in various shapes and sizes it is difficult to put a cooking time on them. The rule that i use is one i found in a Delia Smith cookbook, if you press the steak and it feels like:
Your Cheek = Its rare
Your Chin = Its medium
Your Forehead = Its well done
I like fillet steak medium rare in a barmcake with nothing but a bit of butter, it really brings out the flavour of a decent steak.
goat boy
Well-Known Member
Hands up- who sat there pressing parts of their face after reading the last post?
It wasn't just me, was it?
It wasn't just me, was it?
Didsbury Dave
Well-Known Member
- Joined
- 1 Feb 2007
- Messages
- 39,272
Only philistines eat well done steak.
Didsbury Dave said:Only philistines eat well done steak.
I am down to medium now, i just dont care for the blood soaking into my chips lol
Stuart
Well-Known Member
big stuey's fillet steak with shallots and guinness . ( a top scran for winter - serves 4 )
2 tbsp olive oil
600g fillet steak , cut in 1 inch slices
12 shallots , peeled
2 red onions , sliced
1 tbsp tomato puree
3 garlic cloves , peeled and crushed
400 ml guinness
3 sprigs of thyme
crushed sea salt
ground black peppercorns
25g unsalted butter
1 tbsp plain flour
for the mash ;
small bunch of fresh chives , chopped .
1;5 kg maris piper potatoes , peeled , cubed ,washed and boiled
150 ml double cream
10 g butter
sea salt .
use half the oil , put in a hot frying pan on a medium heat and sear ( seal ) the fillet steak on both sides .
in a casserole dish on a low heat , use the remaining olive oil and add the shallots and red onion and fry until soft , about 6 minutes , stirring every couple of minutes . add the garlic and tomato puree and stir for a couple of more minutes .
turn the heat up to medium , add the fillet steak , the guinness and the sprigs of thyme to the casserole and season with the sea salt and ground black pepper .
bring up to a boil , reduce the heat and simmer for 20 minutes .
remove the fillet steak , shallots and red onions into a dish with a seived spoon and keep warm .
bring the guinness mixture to a boil , meanwhile rub the butter and flour together until well mixed . add the butter pieces to the sauce in little pieces at a time , stirring it in until absorbed to thicken the sauce .
plate up the fillet steak , shallots and red onions .
serve with creamy mash potatoes garnished with chopped chives . and spoon the sauce around the plates .
prep time 20 minutes , cooking time 30 minutes . a top scran in under a hour . substitute the guinness for a stout if prefered .
one of my old time winter favourites , and when i could be arsed , i'd make a pastry and turn the fucker into a pie .
2 tbsp olive oil
600g fillet steak , cut in 1 inch slices
12 shallots , peeled
2 red onions , sliced
1 tbsp tomato puree
3 garlic cloves , peeled and crushed
400 ml guinness
3 sprigs of thyme
crushed sea salt
ground black peppercorns
25g unsalted butter
1 tbsp plain flour
for the mash ;
small bunch of fresh chives , chopped .
1;5 kg maris piper potatoes , peeled , cubed ,washed and boiled
150 ml double cream
10 g butter
sea salt .
use half the oil , put in a hot frying pan on a medium heat and sear ( seal ) the fillet steak on both sides .
in a casserole dish on a low heat , use the remaining olive oil and add the shallots and red onion and fry until soft , about 6 minutes , stirring every couple of minutes . add the garlic and tomato puree and stir for a couple of more minutes .
turn the heat up to medium , add the fillet steak , the guinness and the sprigs of thyme to the casserole and season with the sea salt and ground black pepper .
bring up to a boil , reduce the heat and simmer for 20 minutes .
remove the fillet steak , shallots and red onions into a dish with a seived spoon and keep warm .
bring the guinness mixture to a boil , meanwhile rub the butter and flour together until well mixed . add the butter pieces to the sauce in little pieces at a time , stirring it in until absorbed to thicken the sauce .
plate up the fillet steak , shallots and red onions .
serve with creamy mash potatoes garnished with chopped chives . and spoon the sauce around the plates .
prep time 20 minutes , cooking time 30 minutes . a top scran in under a hour . substitute the guinness for a stout if prefered .
one of my old time winter favourites , and when i could be arsed , i'd make a pastry and turn the fucker into a pie .