Saturday, July 07, 2007

Fantastic Filet

For our final cookout in Provincetown, Cassie pick up a mutual favorite: thick cut filet mignon. I haven't cooked steaks in some time, and I was looking forward to applying some recently acquired knowledge around cooking fast and building up a crust. Its hard to throw off the "low and slow" mantra of the BBQ, but when it comes to steak cooking as fast as possible is the key to victory.

Burned


Cooking steaks indoors during the past winter, I had been working on the technique of pan searing with butter to build up a delicious crust and lock in as much flavor as possible. Working with this I whipped together some butter with cracked pepper and rubbed the outside of the steak with this. When the coals had just died down and were still glowing I put on the steak to cook for about 4 minutes per side. The butter and intense heat performed as expected, and the filet was deliciously crusted on the outside and incredibly flavorful on the inside. This was sort of a last minute unplanned cookout, and it ended up providing us with a main dish that certainly rivaled the careful preparation that went in the 4th of July ribs (could it have been the 7/7/07 luck?!)

Delicious Filet

Sadly missing form this photographic documentation is the delicious potato salad Cassie made, and some leftover kabobs form the Fourth.

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Posted by Nat Tarbox.

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