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Tender beef grilled to perfection, served on a bed of fresh spinach and topped with mushroom ragout, caramelized shallots, accented with a red wine reduction and Mascarpone cheese beignets.
My second attempt at simmered wheat-meat (seitan). I found a recipe for Vegan Filet Mignon, and was curious to see how close it could get to proper meat. I would love to be able to make my own wheat meat - and have managed it with varying levels of success from the kinda nauseating to good but not really like meat.
This recipe was much more successful than that first round of simmered seitan - but nothing that I would mistake for a steak. Much or all the trouble with it is my fault, I believe; I found out part way through this batch that my idea of "simmering" is probably a much lower temperature than everyone else's, and I think I didn't cook it long enough. Plus, I may have kneaded the dough too much and/or added too much gluten flour - the upper-right shows part of my attempts to roll the dough out, and it was springy enough that I'd squash it with the rolling pin and it would slowly just turn back into a ball. I did manage to get one beautiful disc-shaped "steak" but the rest were blobby and asymmetrical - but then, steaks are often like that, so it's OK.
The lower left picture exaggerates how steaky the simmered pucks looked after cooking, though they did look pretty meaty. The lower right "as served" pic captures the real color a little better. The texture of the final product was kind of rubbery but not awful, and the flavor was very good. I froze the other four pseudosteaks for use in later dishes, each with a bit of broth. I'm guessing that, sliced into strips, they'll make some good fajitas.
Not a bad result - I'd give it a B+. I suspect the recipe is capable of better, so I'll try it again at some point.
Day Eighteen of our Florida Holiday.
Surf and Turf (Filet Mignon and Lobster) at Narcoossees in the Grand Floridian.
Sauce consists of (steak) pan juices, green peppercorns, shallots, whole grain dijon mustard and cream. Brussels sprouts carmelized with shallots and red potatoes mashed with sour cream serve as sides.
June 29, 2012
It's been the busiest month perhaps ever at work, so our two weeks of special lunches culminated in a bbq out back. No hot dogs and burgers for us: filet mignon and homemade baked beans all the way. At my desk. You know, as Fridays at work go.
Day Fifteen on my Holiday to Florida October 2008.
Steaks in the Yachtsman Steak House at the Disney Yacht Club Resort.
grilled filet, potato gratin, grilled asparagus & sauce bordelaise
Pacific Grill
1502 Pacific Avenue
Tacoma, WA 98402
Tender beef grilled to perfection, served on a bed of fresh spinach and topped with mushroom ragout, caramelized shallots, accented with a red wine reduction and Mascarpone cheese beignets.
MMMMMMMMMMM and kim made an asian salad that had edamame, carrots, almonds, onions, cucumber, broccoli, spinach and some crazy good soy sesame honey dressing that she made. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM i marinated the filet de bœuf in the terriyaki sauce for 24 hours or so mmmm
I don't normally cook anything nearly this heavy. And we probably could have done without the sweet potato. But it was good.
Bacon-wrapped filet mignon
baked sweet potato
sautéed onions and mushrooms
spinach
roasted garlic
Weather was not going to alter our plans of Harris Ranch beef and Copain Syrah. 10 years of living in Wrightwood helped! No jacket needed.
Searing the meat before baking it locks in the flavor. Don't poke at it with a fork because all the juices will escape and the meat will come out dry!
pre fixe menu:
entree:
veal wrapped filet steak au poivre with pommes puree, sous vide brussell sprouts and foie gras orange veloute