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

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Stormbringer
Stormbringer Posts: 2,069
in EggHead Forum
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!
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Comments

  • Dredger
    Dredger Posts: 1,468
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    Happy birthday and congratulations on a beautiful cook. That steak is perfect and the sauce looks wonderful.
    Large BGE
    Greenville, SC
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  • Smoker317
    Smoker317 Posts: 238
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    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
    Smobot
    Living near Indy
    36" Blackstone
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  • northGAcock
    northGAcock Posts: 15,164
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    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Theophan
    Theophan Posts: 2,654
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    Those pictures belong in a magazine -- just gorgeous!
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  • Carolina Q
    Carolina Q Posts: 14,831
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    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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,896
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    Happy birthday! Meal looks fit for a king. Pictures magazine worthy, as always.  
    Snellville, GA


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  • Stormbringer
    Stormbringer Posts: 2,069
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    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. :)
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Foghorn
    Foghorn Posts: 9,834
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    Outstanding.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • bluebird66
    bluebird66 Posts: 2,727
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    Awesome cook!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    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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