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Wildfire Filets

Klag
Klag Posts: 208
edited November -0001 in EggHead Forum
As a holiday gift I got 4 Wildfire filets. That's a big famous steakhouse in Chicago that you can buy their filets online.

Very lightly coated in olive oil, kosher salt, pepper. Seared on the Egg at about 8 billion degrees 90 seconds per side, then rested about 15 minutes and finished at 400 til 130 internal. It got up to 135 while resting. Perfect, imo.

:D

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Comments

  • Spring Chicken
    Spring Chicken Posts: 10,255
    Looks expensively delicious.

    But it's only money.

    Spring "Money Can Also Be The Root Of All Happiness" Chicken
    Spring Texas USA
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  • TomM24
    TomM24 Posts: 1,366
    Looks Great! Did you skip the creamed spinach and potatoes?
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  • Crimsongator
    Crimsongator Posts: 5,797
    Those look good. I am always suspicious about mail order, frozen filets. What sides did you get.

    If I could find a way to duplicate Fleming's corn, I would probably cook it every night (and die of a heart attack)
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  • HungryMan
    HungryMan Posts: 3,470
    We also spent time looking for the Flemings creamed corn recipe. We ended up using the recipe from this site (Creamed Corn with Romano Cheese) and added the gruyere and jalepenos. It turned out fantastic! It's as close as we've come. Give it a try!

    Creamed Corn
    Makes 8 servings

    1/2 cup butter
    2 tablespoons all-purpose flour
    2 (16 ounce) packages frozen corn kernels
    1 pint half-and-half cream
    1 pint heavy whipping cream
    1 teaspoon salt
    1 1/2 tablespoons granulated sugar
    1 cup grated Romano cheese

    Preheat oven to 325 degrees F (165 degrees C).

    In a large pot over medium heat, melt the butter and blend together with the flour. Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken. Stir in cheese and pour into a 2 quart casserole dish.

    Bake for 15 to 20 minutes.
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  • Crimsongator
    Crimsongator Posts: 5,797
    Thanks...I just printed it. btw how is Lee and family?
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  • Zippylip
    Zippylip Posts: 4,768
    what exactly is that wonderful looking stuff on the side of the steak?
    happy in the hut
    West Chester Pennsylvania
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  • Fidel
    Fidel Posts: 10,172
    Hey Al,

    The only thing I would say to your recipe is try it with fresh corn some time. Slice it from the cob then use the back of the knife to scrape all the starch and goodies from the cob. Your taste buds will thank you.

    If you get all that starch you won't need to add flour.
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    Dave,
    Great looking Filets, good job.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    I bet Wal mart will not be carrying them anytime soon! :laugh: They look great!
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  • Klag
    Klag Posts: 208
    TomM24 wrote:
    Looks Great! Did you skip the creamed spinach and potatoes?

    Hehe, we ate the sides already... couldn't wait!
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  • Klag
    Klag Posts: 208
    Zippylip wrote:
    what exactly is that wonderful looking stuff on the side of the steak?

    Cheesy garlic bread. I like to dip the bread in the juice from the steak. mmMMMmmMmMmMmmmm
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  • HungryMan
    HungryMan Posts: 3,470
    I never made it. I just found it for Gene. It does look worth a try.
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  • RRP
    RRP Posts: 26,452
    I just Googled Wildfire Chicago and found write ups etc about the steakhouse itself, but saw nothing about this meat service. Can you tell us more? Personally unless they have gone bad in the last 15 years I always found the New York strips served at the restaurant on street level in The Palmer House to be the best in Chicago! Of course being on the company tab may have even made them taste even better! :laugh:
    Re-gasketing the USA one yard at a time 
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  • Fidel
    Fidel Posts: 10,172
    You like the Palmer House better than Gibson's and Gene & Georgetti?

    I stayed at the Palmer House and ate there 2-3 years ago and while good, it was not on the same level as the other two. Maybe I just hit them on a bad night.

    I stay at the Drake now when I go to C-town, but maybe the Palmer is worth another try.
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  • RRP
    RRP Posts: 26,452
    Rod,
    Like I qualified my statement that was 15 years ago when I was traveling to Chicago weekly plus staying over one night per month. That routine was for nearly 10 years. I used to get up at 3am and be on the road by 3:45 so those monthly meetings when I went up the night before were a real treat! As for the two places you mentioned I don't believe I ever heard of them before. Yes the Drake is a fine ol' place too, but the Palmer House was just two blocks from corporate HQ and perhaps I was lulled into a rut as the food was uniformly great as was the service.
    Re-gasketing the USA one yard at a time 
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  • HungryMan
    HungryMan Posts: 3,470
    Haven't talked to him for a few days, but all is well. Thanks for asking.
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  • Klag
    Klag Posts: 208
    RRP wrote:
    I just Googled Wildfire Chicago and found write ups etc about the steakhouse itself, but saw nothing about this meat service. Can you tell us more?

    http://www.tastesofchicago.com/category/17

    :)
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  • HungryNephew
    HungryNephew Posts: 267
    Wildfire is my absolute favorite restaurant. Since I started egging, I no longer enjoy eating BBQ at restaurants but I still enjoy Wildfire.

    They are the perfect balance between price and service. Meaning that the service and food you get is only a notch below the top steakhouses (Bones, Chops etc) but the price is 2 or 3 notches below.

    Plus, the 1940's inspired decor is really cool. You feel like Al Capone could be at the next table. But, it is not an over the top cheesy theme restaurant.
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  • HungryNephew
    HungryNephew Posts: 267
    Hey Gene, thanks for asking. All is well in the Northern Hungry home. The egg has been neglected for the last 10 days or so but will be doing a 500 degree chicken tonight!
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  • Fidel
    Fidel Posts: 10,172
    How do they compare to McKendrick's across the street?
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  • HungryNephew
    HungryNephew Posts: 267
    I've never been to McKendricks. I did go to Fleming's. More expensive than Wildfire and no better.
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