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Filet Mignon
EggSimon
Posts: 422
Hello to all,
cooked 2 filet mignons:
nice marbling:
salted:
seared:
waiting:
indirect with olive twigs:
resting:
no comment
:
cooked 2 filet mignons:
nice marbling:
salted:
seared:
waiting:
indirect with olive twigs:
resting:
no comment
: Comments
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Well done! I'm speechless....that looks incredible
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looks great... nice job with the pictures
context is important -
Very nice, how think were they?
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I bet that melted in your mouth!!! It looks delicious!!
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Simon, Great cuts, never done them indirect, how does it compare in taste with a direct cook?
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Beli wrote:never done them indirect, how does it compare in taste with a direct cook?
Beli, I seared it first direct to get a nice crust and finished indirect until 135 F internal. Thats the way I mostely cook steaks. Especially the filet mignon is quite lean and I think I will get a bit dry when only cooking direct. -
Nice looking steaks and great tip
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Simon, those look terrific. What type of salt is that? Also those fillets are huge if that's an extra large egg. :woohoo:
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Great!!! Buddy.
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Needs no comment.A pic is worth 1000 words. GREAT JOB!
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#1 - Those looked AWESOME!
#2 - Help me understand the string. Seems like I have heard something about that in the past, but I cannot remember what the reasoning was? Does it keep the center from swelling up, like the thumbprint in the middle of a big ole thick burger?
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Nice, great pictorial. I wish my phone had a scratch and sniff app.Fort Wayne Indiana
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Looks great! Did you add any butter to them, or just the simple method (rock salt ... which I love most of the time).Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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I doubt he remembers or will answer. The cook was done 10 years ago and he hasn't been on here since.Mark_B_Good said:Looks great! Did you add any butter to them, or just the simple method (rock salt ... which I love most of the time).I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Who are all those people?
“The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."
- Julia child
Ogden, UT, USA
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Botch said:Who are all those people?if you dont remember beli, give this ago, any white fish works. i cook it with haddock and cod
fukahwee maineyou can lead a fish to water but you can not make him drink it -
These threads always crack me up. As soon as I see the Photobucket pics, I check the year on the OP. Dead giveaway of a zombie thread."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Thankfully our collective searing ability has come a long way.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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atleast it stirred memories of a recipe i havent done in a while, that fish dish makes an incredible sub sandwich as leftovers. i would make it just for the sandwich
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Those filets look like they came out of a can.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Beli was fantastic. Whatever happened to him?fishlessman said:Botch said:Who are all those people?if you dont remember beli, give this ago, any white fish works. i cook it with haddock and cod -
GATraveller said:Those filets look like they came out of a can.
they look just like vacuum plastic molded ones in the supermarket, black angus, no grade
fukahwee maineyou can lead a fish to water but you can not make him drink it -
PigBeanUs said:
Beli was fantastic. Whatever happened to him?fishlessman said:Botch said:Who are all those people?if you dont remember beli, give this ago, any white fish works. i cook it with haddock and cod
the whole group, both sides of the border seem to disappear pretty much the same time. his back yard is just about the best ive seen ever posted here, incredible spot
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I agree - Beli lived/s in a mountain range there in Mexico and his home and yard ere gorgeous. He, his wife and daughters attended eggfests in Texas several years. As I recall he owned an auto salvage company and apparently was quite successful at it.fishlessman said:PigBeanUs said:
Beli was fantastic. Whatever happened to him?fishlessman said:Botch said:Who are all those people?if you dont remember beli, give this ago, any white fish works. i cook it with haddock and cod
the whole group, both sides of the border seem to disappear pretty much the same time. his back yard is just about the best ive seen ever posted here, incredible spotRe-gasketing the USA one yard at a time -
Ah. You mention his yard in Mexico and NOW I remember him, and his cooks!fishlessman said:PigBeanUs said:
Beli was fantastic. Whatever happened to him?
the whole group, both sides of the border seem to disappear pretty much the same time. his back yard is just about the best ive seen ever posted here, incredible spot “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."
- Julia child
Ogden, UT, USA
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