Fillet Steak...
11 October 2005, 06:33 PM
#31
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Originally Posted by Greeny01
Might be a stupid question but how do you make that stuff?
Iain
I usually add a little white wine vinegar to mine as well.
Chip
12 October 2005, 01:04 AM
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Originally Posted by Chip Sengravy
Whats the best way to cook it?
I found a place on holiday once that did amazing fillets, like nothing i have ever tasted....I asked the chef how he did it, but he was a bit on the foreign side and didnt speeaky the eenglish. I kind of got the jist thet he wrapped it in tinfoil, and did it on the hotplate. Does that sound about right?
any other suggestions?
I found a place on holiday once that did amazing fillets, like nothing i have ever tasted....I asked the chef how he did it, but he was a bit on the foreign side and didnt speeaky the eenglish. I kind of got the jist thet he wrapped it in tinfoil, and did it on the hotplate. Does that sound about right?
any other suggestions?
Buy one of them,Chipti!
12 October 2005, 05:22 PM
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... and the moral of the tale?
if you have to buy meat from the supermarket, buy organic/free range only. it's more spenny but it's worth it. all the rest is suspect, water-loaded, chemically enhanced, un-hung and more often than not, factory-farmed rubbish that's an insult to the animals slaughtered to provide it. that's why it's so cheap. and so red. and so bland.
if you can, buy your steak from a good butcher - ask him where the meat has come from and how it has been reared. by and large, the good ones will enthuse and wax lyrical about the product; the bad ones won't give a to55.
we're lucky enough to have a local butcher (doughty's/tugby/leics) with its own slaughterhouse that deals only in locally reared free range livestock. my stomach has a precise memory and as far as it can recall, its not had better meat (nor pies for that matter) from anywhere else. just the business.
if you have to buy meat from the supermarket, buy organic/free range only. it's more spenny but it's worth it. all the rest is suspect, water-loaded, chemically enhanced, un-hung and more often than not, factory-farmed rubbish that's an insult to the animals slaughtered to provide it. that's why it's so cheap. and so red. and so bland.
if you can, buy your steak from a good butcher - ask him where the meat has come from and how it has been reared. by and large, the good ones will enthuse and wax lyrical about the product; the bad ones won't give a to55.
we're lucky enough to have a local butcher (doughty's/tugby/leics) with its own slaughterhouse that deals only in locally reared free range livestock. my stomach has a precise memory and as far as it can recall, its not had better meat (nor pies for that matter) from anywhere else. just the business.
12 October 2005, 06:23 PM
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Originally Posted by Holy Ghost
... and the moral of the tale?
if you have to buy meat from the supermarket, buy organic/free range only. it's more spenny but it's worth it. all the rest is suspect, water-loaded, chemically enhanced, un-hung and more often than not, factory-farmed rubbish that's an insult to the animals slaughtered to provide it. that's why it's so cheap. and so red. and so bland.
if you can, buy your steak from a good butcher - ask him where the meat has come from and how it has been reared. by and large, the good ones will enthuse and wax lyrical about the product; the bad ones won't give a to55.
we're lucky enough to have a local butcher (doughty's/tugby/leics) with its own slaughterhouse that deals only in locally reared free range livestock. my stomach has a precise memory and as far as it can recall, its not had better meat (nor pies for that matter) from anywhere else. just the business.
if you have to buy meat from the supermarket, buy organic/free range only. it's more spenny but it's worth it. all the rest is suspect, water-loaded, chemically enhanced, un-hung and more often than not, factory-farmed rubbish that's an insult to the animals slaughtered to provide it. that's why it's so cheap. and so red. and so bland.
if you can, buy your steak from a good butcher - ask him where the meat has come from and how it has been reared. by and large, the good ones will enthuse and wax lyrical about the product; the bad ones won't give a to55.
we're lucky enough to have a local butcher (doughty's/tugby/leics) with its own slaughterhouse that deals only in locally reared free range livestock. my stomach has a precise memory and as far as it can recall, its not had better meat (nor pies for that matter) from anywhere else. just the business.
12 October 2005, 06:27 PM
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Once you've sussed out how to cook your fillet properly, try making it into a steak rossini dish - has to be my fav fillet steak dish of all time!!
Very rich but satisfying in every way.
Very rich but satisfying in every way.
12 October 2005, 06:30 PM
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Originally Posted by Dazzler
Once you've sussed out how to cook your fillet properly, try making it into a steak rossini dish - has to be my fav fillet steak dish of all time!!
Very rich but satisfying in every way.
Very rich but satisfying in every way.
Bit like Rachel Stevens then
12 October 2005, 06:38 PM
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Best steak I ever had was in the US. Fillet steak with garlic and chive butter. Served with just a jacket potato at Black Angus. Simple yet awesome.
Best steak in the UK was down in Cornwall.
Funny thing is I like my steak on its own with just a bit of ketchup (has to be heinz and has to be chilled). None of this french mustard that the olds eat.
Simon.
Best steak in the UK was down in Cornwall.
Funny thing is I like my steak on its own with just a bit of ketchup (has to be heinz and has to be chilled). None of this french mustard that the olds eat.
Simon.
12 October 2005, 06:49 PM
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Thanks guys, was wondering what to have for dinner 
After reading this I went to our local butcher (not been in the area long so not tried it before). Paid nearly £4 for one piece of fillet.
Decided to compromise on cooking so I sealed it in a roasting hot frying pan with some butter and then put it into the George Formby grill for about 4 minutes. Served it with new potatoes, a fried onion and a wee bit of mustard.
I can honestly say it's the best steak I've ever had, it just melted in my mouth
I was a bit worried at £4 for one piece but I'm so going back there. Big shout out to the wee butchers in Erskine, you've got a new regular customer
After reading this I went to our local butcher (not been in the area long so not tried it before). Paid nearly £4 for one piece of fillet.
Decided to compromise on cooking so I sealed it in a roasting hot frying pan with some butter and then put it into the George Formby grill for about 4 minutes. Served it with new potatoes, a fried onion and a wee bit of mustard.
I can honestly say it's the best steak I've ever had, it just melted in my mouth
I was a bit worried at £4 for one piece but I'm so going back there. Big shout out to the wee butchers in Erskine, you've got a new regular customer
12 October 2005, 08:11 PM
#42
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Cooked as advised.....oil, S&P, dropped into a griddle pan at thermonuclear temperatures, was bloody delicious!..big emphasis on bloody though, will give it a little bit longer next time, a good vet would have had it back on it's feet!
12 October 2005, 09:43 PM
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Originally Posted by Turbohot
I cooked some on my Lean Mean grill machine today.Very nice!(so did kids said)
Chip
12 October 2005, 10:10 PM
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Chip,
Butter, little bit of garlic, bit of salt and black pepper, quick fry either side.
Juice and steak from frying pan onto grill pan, wrap in a bit of foil, 5 mins. Bit longer if you like well done.
Delicious mm mm mm mm mm
Butter, little bit of garlic, bit of salt and black pepper, quick fry either side.
Juice and steak from frying pan onto grill pan, wrap in a bit of foil, 5 mins. Bit longer if you like well done.
Delicious mm mm mm mm mm
12 October 2005, 10:29 PM
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Before slating all supermarket steak, try the Jamie Oliver steaks sold by sainsburys. No they're not as good as you'll get in a top restaurant, but they've been hung for at least 21 days iirc and they're not bad at all. Much better than the bland tasting stuff available elsewhere in supermarkets if you don't have time to go to a specialist butcher.
As to restaurants, probably the best steak I've had was a 600 gram - yes I was in greedy b****** mode that night - sirloin at the Gaucho Grill in London.
Gary.
As to restaurants, probably the best steak I've had was a 600 gram - yes I was in greedy b****** mode that night
- sirloin at the Gaucho Grill in London.Gary.
12 October 2005, 11:04 PM
#47
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Heat a mayer griddle pan for 4 minutes meduim heat
Have fillet steak sat in room temp for at least an hour
Add steak to pan (having added a pin drop of olive oil each side of the steak and garnished with freshly milled black pepper-no salt as this dries out the meat!) and seal both sides for 45 seconds, then turning every minute for 8 minutes if you like it a bit rare
Take out of pan, REST for at least 3-4 minutes to let the meat settle and it will then become melt in the mouth soft
Quick splash of freshly squeezed lemon, add to plate, pour over juices left from pan
There you have a nice quick Michelin Star quality fillet steak (so long as the steak is decent)
Have fillet steak sat in room temp for at least an hour
Add steak to pan (having added a pin drop of olive oil each side of the steak and garnished with freshly milled black pepper-no salt as this dries out the meat!) and seal both sides for 45 seconds, then turning every minute for 8 minutes if you like it a bit rare
Take out of pan, REST for at least 3-4 minutes to let the meat settle and it will then become melt in the mouth soft
Quick splash of freshly squeezed lemon, add to plate, pour over juices left from pan
There you have a nice quick Michelin Star quality fillet steak (so long as the steak is decent)
13 October 2005, 04:21 PM
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We stopped getting any meat from super markets after a programme on channel 4 or 5 about 6 weeks ago and agree with comments on here, if you find a good butcher stick with em. Steaks taste great and not full of water and the chicken breasts look like ostrich breasts they are so big and the taste is great too.
Try roasting some new potatoes in their skins, wrong season I know but hey ho. Boil for approx 5-8 mins, then place in a red hot roasting tin / pre heated oven, brush a little olive oil over them, season with coarse sea salt and pepper and leave on gas 7/8 for at least an hour. Then serve with steak and your choice of veg, have you tried roasted sweet potatoe or parsnips. Same as above but only boil for a couple of minutes.
Feeling hungry now must go and eat.
paul
Try roasting some new potatoes in their skins, wrong season I know but hey ho. Boil for approx 5-8 mins, then place in a red hot roasting tin / pre heated oven, brush a little olive oil over them, season with coarse sea salt and pepper and leave on gas 7/8 for at least an hour. Then serve with steak and your choice of veg, have you tried roasted sweet potatoe or parsnips. Same as above but only boil for a couple of minutes.
Feeling hungry now must go and eat.
paul
13 October 2005, 04:40 PM
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It's a fact that s/market meat is
a) injected with water
b)injected with slt
c) injected with phosphates
All of course they told me to enhance succulence and flavour which is a total load of bollox.
Chip
a) injected with water
b)injected with slt
c) injected with phosphates
All of course they told me to enhance succulence and flavour which is a total load of bollox.
Chip
13 October 2005, 04:56 PM
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I know some of you will think this is a bad idea - but here's a version of Beef Stroganoff made with a fillet steak. It takes minutes and tastes fantastic - great for when you have visitors: (Scuse lack of specific quantities, but it doesn't really matter - put in a as much as you would like!)
Enough fillet steak for the number of guests - thinly sliced (steak not guests)
Onions - thinly sliced
Mushrooms (chestnut/ closed cup - thinly sliced)
Paprika
Soured Cream (I find low fat creme fraiche works just as well too!)
Butter
Lemon Juice
Parsley
Lightly fry the onions in the butter until just soft (not coloured), add the mushrooms and fry until softened. Add big pinch of paprika and mix in well. Remove to a bowl.
Use the same pan to fry fillet steak till coloured on the outside but rare in the middle.
Return onions etc to pan.
Add big blob soured cream and heat through
Quick squeeze of lemon and plenty of fresh finely chopped parsley.
Tastes particularly fine with thin matchstick chips!
Enough fillet steak for the number of guests - thinly sliced (steak not guests)
Onions - thinly sliced
Mushrooms (chestnut/ closed cup - thinly sliced)
Paprika
Soured Cream (I find low fat creme fraiche works just as well too!)
Butter
Lemon Juice
Parsley
Lightly fry the onions in the butter until just soft (not coloured), add the mushrooms and fry until softened. Add big pinch of paprika and mix in well. Remove to a bowl.
Use the same pan to fry fillet steak till coloured on the outside but rare in the middle.
Return onions etc to pan.
Add big blob soured cream and heat through
Quick squeeze of lemon and plenty of fresh finely chopped parsley.
Tastes particularly fine with thin matchstick chips!
13 October 2005, 06:06 PM
#54
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DBH, That looks nice and the steak being a fillet isn't ruined by prolonged cooking.
If I'm doing any type of stew, casserole etc I usually find a nice bit of skirt to be the best
Chip
If I'm doing any type of stew, casserole etc I usually find a nice bit of skirt to be the best
Chip
13 October 2005, 08:21 PM
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being a chef the best way is to always get as close to a ball or cube shape of meat as possible. seal it on a flat high heat all the way round and the lob it in a low temp oven (170-80) for half hour, turning after 15 min.
some nice whole green and red peppercorn sauce, home cooked fat wedges of chips to dip in the sauce and voilla, belissimo!
some nice whole green and red peppercorn sauce, home cooked fat wedges of chips to dip in the sauce and voilla, belissimo!
13 October 2005, 08:25 PM
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Originally Posted by Drunken Bungle *****
I know some of you will think this is a bad idea - but here's a version of Beef Stroganoff made with a fillet steak. It takes minutes and tastes fantastic - great for when you have visitors: (Scuse lack of specific quantities, but it doesn't really matter - put in a as much as you would like!)
Enough fillet steak for the number of guests - thinly sliced (steak not guests)
Onions - thinly sliced
Mushrooms (chestnut/ closed cup - thinly sliced)
Paprika
Soured Cream (I find low fat creme fraiche works just as well too!)
Butter
Lemon Juice
Parsley
Lightly fry the onions in the butter until just soft (not coloured), add the mushrooms and fry until softened. Add big pinch of paprika and mix in well. Remove to a bowl.
Use the same pan to fry fillet steak till coloured on the outside but rare in the middle.
Return onions etc to pan.
Add big blob soured cream and heat through
Quick squeeze of lemon and plenty of fresh finely chopped parsley.
Tastes particularly fine with thin matchstick chips!
Enough fillet steak for the number of guests - thinly sliced (steak not guests)
Onions - thinly sliced
Mushrooms (chestnut/ closed cup - thinly sliced)
Paprika
Soured Cream (I find low fat creme fraiche works just as well too!)
Butter
Lemon Juice
Parsley
Lightly fry the onions in the butter until just soft (not coloured), add the mushrooms and fry until softened. Add big pinch of paprika and mix in well. Remove to a bowl.
Use the same pan to fry fillet steak till coloured on the outside but rare in the middle.
Return onions etc to pan.
Add big blob soured cream and heat through
Quick squeeze of lemon and plenty of fresh finely chopped parsley.
Tastes particularly fine with thin matchstick chips!
13 October 2005, 08:41 PM
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Originally Posted by Billgtt
What is this, the Master Chef forum or something?
One lump of steak, slap it under the grill until it's done. Whack it on a plate with some chips and peas, grub up!
One lump of steak, slap it under the grill until it's done. Whack it on a plate with some chips and peas, grub up!
bet you use frozen chips as well.Chip
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