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Filete de cabrería,,,The most succulent beef cut
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Beli
Posts: 10,751
Pato Wise says: El corte mas suculento de la res sale de la parte de la caña de filete pegada al hueso y cercana a la parte trasera de la res.
"The most succulent beef cut comes from the tenderloin attached to the bone nearest to the back part of beef"
I decided to try it tonight...but first a toast I promissed to Mike for his 12,000 posts on the forum......SALUD MIKE!!!!
Rubbed with Chef Prudhomme's Meat Magic....olalá..............
The fire was ready.....................
Searing 1 min per side.......+ more than enough minutes after resting.............. :ohmy:
Ready..................................................
Think I overcooked it a bit.............
Accompanied with Paella....................................
For dessert.......brie.............guava & pecan & chocolate
Am I the only one or what????? After a long.... long day.....yes... looks like I was falling asleep....but our guests seemed to enjoy dinner...................
"The most succulent beef cut comes from the tenderloin attached to the bone nearest to the back part of beef"
I decided to try it tonight...but first a toast I promissed to Mike for his 12,000 posts on the forum......SALUD MIKE!!!!
Rubbed with Chef Prudhomme's Meat Magic....olalá..............
The fire was ready.....................
Searing 1 min per side.......+ more than enough minutes after resting.............. :ohmy:
Ready..................................................
Think I overcooked it a bit.............
Accompanied with Paella....................................
For dessert.......brie.............guava & pecan & chocolate
Am I the only one or what????? After a long.... long day.....yes... looks like I was falling asleep....but our guests seemed to enjoy dinner...................
Comments
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Looks like a great time Beli. A meal fit for a king.
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Hey..........JoJo...........long time no see my friend.....TKS it was good....dessert was great :laugh:
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OMG! GREAT POST...as usual!The meal looks phenomenal.Family and FRIENDS! It get's no better my friend!!!
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Hey Hoss..........TKS buddy..........weather much nicer now...still a bit chilly but nice...makes me want to cook & cook...........
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ME tooo! I SEE OUR FRIENDS BLANKETED BY A BLIZZARD!!YUCK!!! :( We should be VERY thankful!Bless them and good wishes!
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Beli...Don't know spanish, So forgive me, but, Magnifico!! :laugh: And sorry...I know it wasn't egged, but I am a total sucker for brie and guava paste/jam. Looks like it was an excellent night!
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Muey bueno,LC!
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Very nice looking cook.
Kent -
Michelle.................it was good.....only I was toasting to Mike & you know........s... happens...left the meat a bit too long...edible anyway :unsure: .........Great friends so ...The night was great.... :P
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TKS my friend Kent have a great sunday!!!
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That looks mighty good, Beli. Are you coming to the Texas Eggfest to teach me how to cook? I know I'll learn a bunch from Pato.
Put a goat in the back of your pickup and egg us up some cabrito, mi amigo. __________________________________________Dripping Springs, Texas.Just west of Austintatious -
Beli, another fantastic cook! It's hard to go wrong following Pato's advice.
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Beli, your guests are very lucky indeed. Great looking pics.
How's the weather? -
I always seasrch out your posts. I can rest assured they will show good food and good times.
Happy Domingo!
Mike -
Hijole mano que cosa mas buena!
The pictures were nice, but the description was killer. -
Hey Gary.....will try to do my best to come to the fest since we have Valeria's first communion the 5th of May...& i know there are some preparations before that...........Cabrito mmmmmmmmmmmmmmm Pato??...we are talking major league here :laugh: a natural.....
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TKS Rebecca, you are absolutely right he is a guarantee
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TKS Bill the weather is perfect in the low forties now...today we are invited to watch the super bowl at a friend's with an XL think he's cooking a crown roast of pork..let's see..what are you cooking??
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Gracias Mike, it was good....are you going to the Texas Eggfest??
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Muchas gracias Bob.....the meat is really great tenderloin with the bone.....a bit expensive I thought but good for the chosen ones.... :P
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Hey Beli,
Need to get dug out from all the snow which includes getting access to the eggs before I can plan a menu. We had somewhere between 30 and 34 inches of snow. :woohoo:
Note added: Also I'm hopeful I'll be able to get to the main roads today..if so I want to make the Super Bowl party at my club.
Cheers, -
OMG Bill.......that's some weather... :laugh: hope you can make it to the Super Bowl
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Looks delicious, and good times with friends!
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Looks like we both had company last night but everyone enjoyed it! Don't you hate it when cook a expensive piece of meat wrong?!! :pinch: For some reason a stake is the hardest thing to cook for me. Just complete hit or miss as far as the doneness. Got a couple ribeyes for the game tonight. Will see how they turn out.
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WOW...Looks like you had a great time.Nice pictures and good looking food.
Larry -
Jack TKS the taste was amazing.....only wish it had been thicker....have a great sunday...
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JL came to the conclusion I need a better light to "see" what I'm cooking at night :unsure: ...specially when I don't use the thermometer...have a great day mi amigo!!
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TKS Larry first time I do this cut on the egg...a bit delicate...I'll have to remember to treat it just like a tenderloin next time..have a great day buddy!!
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Beli,
Great meal! Whenever I do tenderloin I douse it with Glayva or Drambuie. Gives a nice crust quickly. Hot tubbing would help with thinner steaks too.
SteveSteve
Caledon, ON
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As always great advise my friend ..... TKS & have a great day!!!
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