rohaan: So many are good, but I have to say Filet Mignon knocked my sox off--totally scrumptious.
Heat grill (charcoal or electric) to very hot. (the hairs on your hand singe from 2" away). Filet mignons should be brought to room temperature before grilling. No tenderizing, no fork punches, nuthin'. Some chefs don't even recommend peppering them, and for sure, NO SALT. (It draws out the moisture and flavor). Place filets on heated grill, fatty part of bacon wrap down. DO NOT COVER. From the placing on the grill, time 7 minutes (max.) Flip and keep on grill just long enough to sear other side. Inside should be salmon pink, and very, very moist. Ideally, filet mignon steak should be almost black, and "crusty" on the outside (not burned, however) and pinkish-red inside. AND, you should have the sensation of it almost melting in your mouth.
rohaan: Heat grill (charcoal or electric) to very hot. (the hairs on your hand singe from 2" away). Filet mignons should be brought to room temperature before grilling. No tenderizing, no fork punches, nuthin'. Some chefs don't even recommend peppering them, and for sure, NO SALT. (It draws out the moisture and flavor). Place filets on heated grill, fatty part of bacon wrap down. DO NOT COVER. From the placing on the grill, time 7 minutes (max.) Flip and keep on grill just long enough to sear other side. Inside should be salmon pink, and very, very moist. Ideally, filet mignon steak should be almost black, and "crusty" on the outside (not burned, however) and pinkish-red inside. AND, you should have the sensation of it almost melting in your mouth.
Thats my fave if Im going to eat steak as well Ro Add a crispy fresh salad, and a good bot of wine and I will be your forever!!
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