It looks like this will be an Independence Day (July 4th for non-Americans) cook. I'll check the poll on the 3rd and see what I'm making. Thanks for playing along, all, and I will post my cook here.
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Well, it looks like filet mignon has won, and thank you all who played along. I've thawed the tenderloin and will prep it this evening for a couple days of dry brining before cooking on the 4th, weather permitting. I'll post what I've done here and plating over on SUWYC.Comment
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Here we go...cut the tenderloin into 5 filet earlier today, about 1.5 inches/37 mm thick:
They were a little misshapen from the vacuum sealing. Anyhow, I will dry brine for at least 24 hours, but my son decided to go to a party, so I may defer this cook until Friday night. To be continued...Comment
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Well, I was finally able to cook these up on the 5th, after about 54 hours of dry brining. Here we are 24 hours later:
...and about 54 hours later....
I used my Inkbird for temperature regulation, aiming at about 440F. Started with some russet potatoes, oil and kosher salt:
Indirect for the filets, reverse sear in the end:
I made Cafe de Paris butter, using Jamie Oliver's recipe. Topped the filet with that:
Sorry, but that is the best plating pic I got. The steaks were incredible, though they ended up medium instead of medium rare because I was teaching my DD how to make mashed potatoes in a pressure cooker.
Thanks for playing along, this was fun.
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Looks as though they turned out great! I bet the taste was amazing as well. The marbling on those filets is really nice.
KathrynComment
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