RE: filet mignon
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RE: filet mignon - 4/16/2008 6:38:38 PM
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true66gt
Posts: 1420
Joined: 2/27/2007 Status: offline
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quote:
ORIGINAL: Lord Ashram As I already said: Some fresh rosemary, some peppercorns, a bit of sea salt, and some garlic in your mortar and pestle. Grind them up. Pour in a very small amount (no more than a few teaspoons) of good balsamic vinegar. Brush on both sides. Cook to medium. sold. im using this idea. i let you know how it end ups. thanks ash.
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RE: filet mignon - 4/16/2008 6:44:49 PM
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duke_r2
Posts: 97
Joined: 2/26/2008 Status: offline
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But when you cook the entire steak you lose some of the flavor...Cooking it Medium Rare has more flavor..it's not bloody...but flavorful!
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RE: filet mignon - 4/16/2008 6:45:56 PM
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wantamustang
Posts: 74
Joined: 10/18/2007 Status: offline
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BLUE/RARE FTW!!!!
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RE: filet mignon - 4/16/2008 6:46:27 PM
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true66gt
Posts: 1420
Joined: 2/27/2007 Status: offline
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anything with the word RARE in it means blood. if you say medium rare with no blood then thats not possible. medium still has a little blood too.
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RE: filet mignon - 4/16/2008 6:48:26 PM
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duke_r2
Posts: 97
Joined: 2/26/2008 Status: offline
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Yea...I know that...but when you lose all the blood the steak then becomes drier. You loose flavor because the steak is much drier than it would be if it had a little blood in it...
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