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Fillet steak with Madeira, cream and mushroom sauce, white tipped broccoli

We've cooked ribeye soooo many times, decided to try some fillet steak for my birthday meal. It was quite a thick fillet so I used reverse sear technique, pulling at 115F IT for medium rare. SWMBO did a delicious sauce using Madeira, cream and mushrooms. Really enjoyed this meal, served with a 2002 Ch. Pontet Canet, a hidden gem of an otherwise not great Bordeaux vintage.

Very different taste experience to a ribeye, tender and juicy. Will definitely be cooking this again.

The sear stage:


Sliced ... yup, that'll do nicely:


Served with sauce, potato wedges and white tipped broccoli:


Thanks for looking!
Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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Comments

  • DredgerDredger Posts: 1,453
    Happy birthday and congratulations on a beautiful cook. That steak is perfect and the sauce looks wonderful.
    Large BGE
    Greenville, SC
  • Happy birthday and thanks for the inspiration, I to am a bit tired of ribeyes at this point.
    Egghead since November 2014, XL-BGE & ET-732 living near Indy.
    36" Blackstone.
  • northGAcocknorthGAcock Posts: 10,019
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • TheophanTheophan Posts: 2,127
    Those pictures belong in a magazine -- just gorgeous!
  • Carolina QCarolina Q Posts: 12,995
    Beautiful cook!! Sauce sounds good too. Filet mignon doesn't get enough appreciation around here. I love 'em!

    Happy Birthday!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Happy birthday! Meal looks fit for a king. Pictures magazine worthy, as always.  
    Snellville, GA


  • Cheers folks, once again SWMBO knocked it out of the park (I believe that's the correct vernacular) with the photography, but the real winner was her sauce. I'll get the exact detail from her and post it in the sauces section.

    @Smoker317 yep, that's why we tried this. Nothing wrong with ribeyes of course, adding variety though spices things up. :)
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • FoghornFoghorn Posts: 6,475
    Outstanding.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • bluebird66bluebird66 Posts: 2,031
    Awesome cook!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • Oh heck yeah!!  You nailed it!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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