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nice knifework. are you a pro because i have seen chefs waste alot of meat removing the silverskin and sinew and more leaving alot on.

personally i prefer rib eye to fillet if you can find a good cut and charcoal BBQ is the best way to cook it.

as far a fillet cooking tournedos rossini is hard bet. a cheap version can be made using a good pate served on top of a fillet sitting on a cruton. make a maderia gravy or demi. or just a bernaise sauce. medium rare or rare is a must.

"emmetg":13ym242y wrote: nice knifework. are you a pro because i have seen chefs waste alot of meat removing the silverskin and sinew and more leaving alot on.

personally i prefer rib eye to fillet if you can find a good cut and charcoal BBQ is the best way to cook it.

as far a fillet cooking tournedos rossini is hard bet. a cheap version can be made using a good pate served on top of a fillet sitting on a cruton. make a maderia gravy or demi. or just a bernaise sauce. medium rare or rare is a must.[/quote:13ym242y]


Nope, not a pro, just a very enthusiastic home cook with a background in the industry. I have worked in kitchens but not formally trained, I am a trained waiter, so I was on the other side.
I kinda prefer rib eye myself, but the wife prefers the filet.
I actually use a gas barbecue and I'd defy you to tell the difference, but then I've modded it heavily. I have basically filled the barbecue with lava stones and when I use it I pre-heat it for about 20 minutes to get the whole lot hot inside, increasing the thermal mass of the whole lot. With lava stone addition you would swear you were on charcoal. I also will add in a handful of damp wood chips, sometimes in a foil parcel to make a smoker of sorts out of it. Basically I would bet on someone not teling the difference at this stage. I actually did tandoori chicken on it last night and it was delicious.

If I'm doing filet I like to do it with a mushroom and blue cheese sauce, or even just blue cheese sauce, goes very well.

To make a nice steak, I must write a post on it again, but basically the trick is a combination of pan and oven, you need a pan that has a metal handle and can go in the oven.
You move from the very hot direct heat of the pan to a less direct heat in the oven, and then rest for 10 minutes before flashing it again under a very hot grill to reheat it a little, chefs trick I picked up in the 'Nam <!-- s;) --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s;) -->

nah- to make the perfect steak- Take a heavy saucepan, add a splash of groundnut oil. Heat until the oil is really smoking. Take your steak (make sure it is at room temperature) and place onto the pan. Time 15 seconds. Turn over the steak. Time a further 15 seconds. Put steak on warmed plate while you deglaze the pan with a good red wine. Pour on top of steak and eat.

&amp;quot;Andrew&amp;quot;:13tizy8f wrote: Take your steak (make sure it is at room temperature) and place onto the pan. Time 15 seconds. Turn over the steak. Time a further 15 seconds. Put steak on warmed plate while you deglaze the pan with a good red wine. Pour on top of steak and eat.[/quote:13tizy8f]
And i thought i liked my steaks rare, this must be nearly raw and still mooing.

&amp;quot;Andrew&amp;quot;:32megqrk wrote: nah- to make the perfect steak- Take a heavy saucepan, add a splash of groundnut oil. Heat until the oil is really smoking. Take your steak (make sure it is at room temperature) and place onto the pan. Time 15 seconds. Turn over the steak. Time a further 15 seconds. Put steak on warmed plate while you deglaze the pan with a good red wine. Pour on top of steak and eat.[/quote:32megqrk]


Na, I understand bleu steaks but that is taking it to extremes and would not be hot in the centre, even the French guy beside me reckons that's undercooked.

try steak tartar <!-- s8) --><img src="{SMILIES_PATH}/icon_cool.gif" alt="" title="Cool" /><!-- s8) --> or cappachio of beef