Chefster...

[The Shadow]

Im having a dinner guest tonite and have 2 1.5 inch thick Filets.

I have a number of recipes for them, but I want something different....I think its gonna rain(so no grilling), so do you have any recommendations in terms of pan frying(which I have done b-4) or perhpas baking them.

Im looking for a slightly salty/thin sort of marinade(not Hollan) etc.

I want to taste the meat instaed of the marinade.

Thanks in advance.

 

[The Shadow]

up

 

[juiceddreadlocks]

double up. (going to hit that this weekend btw)

 

[bluepeter]

double up. (going to hit that this weekend btw)

You're going to hit the cow or just the filet (punch a hole in it?)?

 

[ChefWide]

devastated from backday. barely able to move.

I wish you had more time to suss this out, but here is my favorite thing to do with filet:

Mushroom crust.

If you can get mushroom powder at your local gourmet shop, skip the next paragraph.

You need some dry mushrooms, porcini or cepes (same thing by the by) are the joint, put them in the oven spread out and let them dry for a few hours at the lowest setting in the oven, dry shrooms are never totally dry. Once they are crackly dry, into the food processor and pulse them to powder, sift the powder through a strainer, we are using only the fine part right now.

Season the meat with good salt, i like kosher salt or medium fine sea salt for beef. DO NOT USE TABLE SALT, it SUCKS. then dredge the filets in the mushroom powder as if it were flour. In a pan toss some whole butter, medium high, brown the mushroom powder into the meat on all sides, them finish in a 425F oven, not very long with 1.5" thick, depending on how you like your meat. All soft meat is better when pink and juicy, but you know that already.

sauce? well, bourbon natural sauce, of course. where ever you get your shrooms should have beef/veal stock or instant (god forbid) demiglace, just perfume it with a drop or two of bourbon.

sorry for not giving in depth of the garlic confit savoyard potatoes you should be eating with that, but my arms are shot to hell.

cheers, drink a peppery pinot noir with that, cabs will over power your meat.

 

[The Shadow]

Excellent - thanks Broly.

 

[Y_lifter]

What's wrong with using your Broiler in the Oven ?

Basic Salt / Pepper seasoning, use a broiler pan (probably stashed in the drawer under the oven) and its almost like grilling, only inside..

 

[ChefWide]

What's wrong with using your Broiler in the Oven ?

Basic Salt / Pepper seasoning, use a broiler pan (probably stashed in the drawer under the oven) and its almost like grilling, only inside..

A good broiler is a beautiful thing.

 

[The Shadow]

Chef - that was most excellent!!!

Thank you Sir.

 

[ChefWide]

Chef - that was most excellent!!!

Thank you Sir.

"Accepting the gift honors the giver."

Thank you, Shaddow.