It pops up as a download for me, and since I don’t download something unless I know what it is ahead of time, I can’t see it by choice. I’m assuming I could view it after downloading it.Am I the only member who can't see this attachment?
It pops up as a download for me, and since I don’t download something unless I know what it is ahead of time, I can’t see it by choice. I’m assuming I could view it after downloading it.Am I the only member who can't see this attachment?
It pops up as a download for me, and since I don’t download something unless I know what it is ahead of time, I can’t see it by choice. I’m assuming I could view it after downloading it.
When I clicked on it, it downloaded on my phone. It's a nice looking steak.Am I the only member who can't see this attachment?
I use a soy based marinade with Montreal Steak Seasoning. I let it sit in the marinade for several hours, then flip it over and continue for several more hours, then cook in a very hot cast iron skillet with butter. The marinade soaks through and gives it fantastic flavor. Ribeye barely needs anything but salt and pepper, IMO, though I will cook it in butter.I used to think tenderloin was pointless, but then I saw a technique of slicing it thin, marinading, then putting them on skewers. Very good
I would be afraid that puncturing a good cut like filet mignon would make it so juices could escape easier. The only reason I use marinade is to add flavor, and I am careful to use a spatula or tongs and not a fork when turning steaks over.I have a vacuum-sealing meat marinator & a tenderizer. The filet mignon doesn't need tenderizing that much, mainly because it is naturally tender, which is why i like it so much. But when I do it again, I may use the marinator with a little bit of marinade to see how it comes out.
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I use a soy based marinade with Montreal Steak Seasoning. I let it sit in the marinade for several hours, then flip it over and continue for several more hours, then cook in a very hot cast iron skillet with butter. The marinade soaks through and gives it fantastic flavor. Ribeye barely needs anything but salt and pepper, IMO, though I will cook it in butter.
My husband likes to make a blue cheeese and horseradish sauce for just about any cut of steak, not me!
I would be afraid that puncturing a good cut like filet mignon would make it so juices could escape easier. The only reason I use marinade is to add flavor, and I am careful to use a spatula or tongs and not a fork when turning steaks over.
I think my mom used to have a meat mallet she used on thin cut round steaks to pound them out and make them tender. I've never done so. I too am in the medium rare camp (but not blue).I love horseradish sauce with a good steak. Never have combined it with bleu cheese - something I'll try in the near future!
I don't want to use a puncturing tool on my beef. Introduces surface bacteria into the interior - but more likely if one buys pre-punctured "tenderized" meat. I also prefer my beef rare to medium rare, and GG said he likes his medium well, which will also make a difference. I actually can't picture filet mignon needing to be more tender than it already is - but maybe that boils (ahem) down to cooking times and temps??
I don't like liver (even chicken or goose), so I would probably make a mushroom paste instead if I made it, but I have always wanted to do it!One form of cooking beef that I've never had: Beef Wellington. I've watched videos on preparing it, but have yet to try.
It's on so few menus at restaurants I've been to, and when I've seen it, something else to date has already grabbed my attention. But I'd like to try it, even should I make the dish myself - after all, I love mustard and mushrooms!
Hmm, the recipes I have seen all use mushroom, not liver. Hmmm.I don't like liver (even chicken or goose), so I would probably make a mushroom paste instead if I made it, but I have always wanted to do it!
Hmm, the recipes I have seen all use mushroom, not liver. Hmmm.