Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Filet Mignon today

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Filet Mignon today

    I am not a giant FM fan but I bought theses with a Groupon....allegedly really good---they came frozen and I thawed them in the fridge in their cryovac. An awful lot of juices came out which disturbs me a bit. Thick enough I plan on a reverse sear on the Yoder finishing over the GrillGrates. Serve with Beurre Maitre d’Hotel --- I will let you know how it turns out! But if there are any great suggestions I will listen!


    http://www.chefs.edu



    #2
    Them should be good. I rarely eat FM's. Any meat frozen will lose juices when thawed. If you dry brine with salt for 12-24 hours that would help. You have any Kosher salt??

    Comment


      #3
      Here are the pics. http://yanbbqb.blogspot.com/2014/07/...ck-filets.html They were REALLY good. I dry nroned with sea salt for about six hours. They were not dry at all.

      Comment


        #4
        Wow, nice pics and nice meat. My wife would just eat the bacon, she is well done all the way. Good thing we don't eat steak often.

        Comment


          #5
          Those look really good. I personally like more sear though. What was your sear method?

          Comment


            #6
            Originally posted by Pit Boss View Post
            Those look really good. I personally like more sear though. What was your sear method?
            I normally do a lot more sear... My normal approach is to take the steaks off 10-15 F below the target temp, coat with oil and then pepper while I push the panel deal in and crank the grill to the max temp below Grill Grates. Trouble was I had to start searing before the grill got up to temp---that is to say almost immediately at temps about 350... If I wait (no time today) I get uniform deep brown sear.

            Comment


              #7
              Originally posted by fracmeister View Post
              I normally do a lot more sear... My normal approach is to take the steaks off 10-15 F below the target temp, coat with oil and then pepper while I push the panel deal in and crank the grill to the max temp below Grill Grates. Trouble was I had to start searing before the grill got up to temp---that is to say almost immediately at temps about 350... If I wait (no time today) I get uniform deep brown sear.
              Sounds like the perfect approach Fracmeister. A good filet is a rare treat for my mouth. Soooo goood, even if it's from a porterhouse I'm happy.

              Comment

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes
              Rubs Promo
              Meat-Up in Memphis