Fillet steak

[A T]

I love meat
Here's the best way you'll ever taste steak
Take your fillet steak, marinate over night.
Next day heat a frying pan as hot as possible and put the fillet on each side for about 20 seconds to seal it. Wrap it in tin foil and put it in the oven at 60c for 3.5 hours. It melts in the mouth Give it a go, if you don't like it lever brothers will give you your money back

 

[Aleman]

Sound like a good way to ruin fillet, but a great way to cook rump or braising steak.

You really could have left it at cook on both sides for 20 seconds and them put it on a plate.

If I can't hear it moo when I put the fork in, you've burnt it :twisted:

 

[A T]

Sound like a good way to ruin fillet, but a great way to cook rump or braising steak.

You really could have left it at cook on both sides for 20 seconds and them put it on a plate.

If I can't hear it moo when I put the fork in, you've burnt it :twisted:

You're a sick and twisted individual :lol: :lol: Just shave it's arse eh?

 

[J_P]

I recently had the best ever sirloin steak I've ever had at the Bridge Inn at Stanton in the lakes. I asked for it medium and it came out perfectly pink in the middle and it left no blood on the plate, it made me wish I'd asked for it blued .

I'll have to agree with Aleman, to do that to a piece of fillet steak is a floggable offence round these parts. A brush with wholegrain mustard and a minute or two on each side is all it needs, seriously the 3.5 hours in an oven probably toughened it up.

If you want to try something that takes a while to cook I can heartily recommend rolled shoulder of lamb a la Whittingstall. Rub the inside with crushed garlic, throw in a sprig of rosemary then bung it in the oven at gas mark half (0.5) and cook it for ten hours it absolutely amazing. Serve it with roast potatoes, roast carrots, roast squash and green beans (all home grown for preference) you will not regret it

 

[A T]

seriously the 3.5 hours in an oven probably toughened it up.

In tin foil, sealed and cooked at 60 c, how do you think that would toughen it up? Maybe you should try things before you shoot them down? red steak makes me sick :sick:

 

[J_P]

[quote="J_P":w7qbjpbg] seriously the 3.5 hours in an oven probably toughened it up.

In tin foil, sealed and cooked at 60 c, how do you think that would toughen it up? Maybe you should try things before you shoot them down? red steak makes me sick :sick:[/quote:w7qbjpbg]

What I was rather ineloquently trying to convey was that that fillet steak is melt in the mouth anyway without the extended period in the oven, you could borderline cremate the stuff and it would still melt in your mouth :lol:

 

[Wez]

I like to experiment with different sauces with steaks and my favourite so far is a red wine, butter, wholegrain mustard, mushroom and stock reduction

I've never really got my head around blue cheese with steak though :?

 

[A T]

[quote="A T":21ssyj4u][quote="J_P":21ssyj4u] seriously the 3.5 hours in an oven probably toughened it up.

In tin foil, sealed and cooked at 60 c, how do you think that would toughen it up? Maybe you should try things before you shoot them down? red steak makes me sick :sick:[/quote:21ssyj4u]

What I was rather ineloquently trying to convey was that that fillet steak is melt in the mouth anyway without the extended period in the oven, you could borderline cremate the stuff and it would still melt in your mouth :lol:[/quote:21ssyj4u]

Cook a piece like i said and come back and tell me it's better raw and i'll give you the :thumb:

 

[Aleman]

I like to experiment with different sauces with steaks and my favourite so far is a red wine, butter, wholegrain mustard, mushroom and stock reduction

Hot Pan
Butter and olive oil,
Sliced red onion . . . In . . .
Cover and cook slowly . . .
spoonful of sugar In . . caramelise . . .
Red wine . . . reduce
Stir . .
Serve over the steak . .. Done