Advice, please- about filet mignon, Bearnaise sauce, and other flavors!

[chrose]

Okay, then let's take this one step further towards absolute decadence. Do everything you plan to do, but take about 3-4 Atlantic Lobster tails and par cook them. Then butterfly the tenderloin, put the tails down the center, close the loin, tie it, then fast grill it on the outside and then move to a low temp spot. Cook until medium rare, let it rest and then do anything you want to it! MMMMMMMMMMMMMMMMMMM............................... .............good!

[cape chef]

Originally Posted by chrose

Okay, then let's take this one step further towards absolute decadence. Do everything you plan to do, but take about 3-4 Atlantic Lobster tails and par cook them. Then butterfly the tenderloin, put the tails down the center, close the loin, tie it, then fast grill it on the outside and then move to a low temp spot. Cook until medium rare, let it rest and then do anything you want to it! MMMMMMMMMMMMMMMMMMM............................... .............good!

Your da man !!!

[diane]

You are a shocking wo/man luring us into this pit of pure delight. I will do it, I will, I will.

[CapeCodder]

TRIM the steaks well before you season and cook them. Filet mignon should be succulent, clear meat. I know it's expensive but cut off any tendons, fat, anything that is not clear beef.

[MikeLM]

What a DISGUSTING display of pure gourmandism from Chrose!

sounds delicious

After all the urging, I guess I'm going to grill the filet whole. I have a Redi-Chef brand probe thermometer that can go in the grill with the readout on the outside. It even sends a signal to another unit I can hook on my belt. I should be able to hit the 125 degrees OK.

Mike

[Lobster Boy]

Cooking it whole is the way to go. The thicker butt end will be for the folks who like it rare, and the thinner tail will be just right for those who don't. I think whole works better with sauces as your guests can have as much or as little meat and sauce as they like. No one has to eat a whole steak if they don't want to.
What time is dinner? Can I bring anything?

[Grumio]

Sounds excellent. But for god's sake, be men & grill that sucker whole, otherwise, get rib-eyes. Get a prime rib & grill-roast that!!! Yeah! THAT'S the ticket...

[MikeLM]

Been fun and I appreciate it. We're in the middle of it now.

Grilling it whole; marchand de vin compound butter, 'srhoom infused demi, AND a bucket of Bearnaise.

Grilled peppers, asparagus, onions, parsnips, baby chokes. Pre-cooked basketball-sized chokes for the Bearnaise. Garlic mashed potatoes. Garbage salad.

Nothing succeeds like excess!

Thanks again!

Mike

[kuan]

Originally Posted by MikeLM

AND a bucket of Bearnaise.

Hmm, what's the conversion? 16c=1B?

Enjoy!

[shroomgirl]

What dessert?

[lil sed]

i got cancer and i am diein but i can still cook up a **** of alot of food

[MikeLM]

Shroom' - it was key lime pie and a cheesecake.

You've been a big help and inspiration! Thanks to you and all those who coached me along.

Mike