Fillet Mignon Sunday Night - BBQ Central

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Old 05-09-2005, 06:39 AM   #1
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Fillet Mignon Sunday Night

Here are some pics I took last night. Fillet w/ a little EVOO and some salt and pepper. Also, I did a rib steak for the kids...they love steak too!!

I tried to do grill chips ( my own idear)...just 4 for now...EVOO, salt and pepper and then grilled till they were cooked crispyish...I should have put them on sooner. I put them on as I was taking the meat off and kind of forgot about them on one side so they were a tad over done. Next time they will be much better...overall, the tatse of the grill chips was ok!

Here is a link...choose the fillet mignon 5/8/2005.
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Old 05-10-2005, 03:52 PM   #2
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yeah they look a tad overdone, but still good! What size pan did you use????!!!?!?!? :lmao: :joy: [-X
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Old 05-10-2005, 06:38 PM   #3
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Quote:
Originally Posted by Captain Morgan
yeah they look a tad overdone, but still good! What size pan did you use????!!!?!?!? :lmao: :joy: [-X
That would be FRYING PAN.
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Old 05-10-2005, 07:04 PM   #4
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Deep sear lines!!
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Old 05-10-2005, 08:03 PM   #5
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I think your steaks look great Greg, I prefer a little less done but I'd gobble up one o' them in a heartbeat. Then I'd say thanks.

After years of serving medium-well to well to the family before I saw the light of medium-rare - medium, I'm still trying to 'pinkify' the gang at home

'burnt' is the steak I left in the frying pan then passed out to find char in the morning and a terrible bad smell in the apartment .... a true DA moment, warped the frying pan and all
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Old 05-11-2005, 09:37 AM   #6
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It's ok Bob...I can take the heat...I'd rather people be honest about how they see it then just tell me it looks good all the time. But, you were right...it was a nice juicy pink throughout which is how I like mine.

The chips were just an idea I got when I looked at an unassuming potato. I cut it in to 4 medium thick slices, added EVOO on both sides and the kosher salt and cracked black pepper on top. Put them on the grill to cook. Again, if I wouldn't have forgotten about them for a bit both sides would have come out ok. It had a nice crunch in the beginning and the middle was a a bit soft...like baked feels.

When I get them done better I'll post the recipe for all to see. Maybe I've stumbled on my fortune!! #-o Thanks for the interest in them...I love to create on the grill!
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Old 05-11-2005, 12:31 PM   #7
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Here's some I did recently. Wish I'd sliced one open so you could see the inside...lots of red, but very tender. I got so excited I just put the camera down and ate.










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Old 05-11-2005, 12:33 PM   #8
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Wedges work nice for the grilled spuds...give 'em a shake in a bowl with whatever concoction ya want and throw 'em on the grill.....yummy...I find they always take a little longer than I think....

Rob
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Old 05-11-2005, 06:25 PM   #9
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Greg,

The cut (before cooking) looked kind of below par IMHO, Pre sliced I take it?
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Old 05-11-2005, 06:48 PM   #10
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Quote:
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Greg,

The cut (before cooking) looked kind of below par IMHO, Pre sliced I take it?
Giant Eagle butcher,,,kinda last minuet...I usually go to a local butcher shop for my meat!
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