Share your favorite recipes or stuff that you tried and worked out. Tell us of any tweaks you may have done.
For instance, I found this recipe for filet mignon last week. I tried it out yesterday and, aside from the butter (which kinda disappointed), everything was amazing.
Filet Mignon recipe
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Re: Recipes thread
Speaking of filet mignon, this recipe is amazing. It definitely isn't something that can be made on the cheap. And no, the truffles are not optional:
https://www.salon.com/2010/06/28/filets ... li_recipe/
https://www.salon.com/2010/06/28/filets ... li_recipe/
Re: Recipes thread
einsteinboricua wrote:aside from the butter (which kinda disappointed)
Did you use the microwave to soften the butter? In my opinion, the microwave does “things” to butter. I let butter sit at room temp for an hour to soften it. I heat it slowly in a small pot to melt it. Never microwave.
Also, when making a flavored butter, you need to work or blend it gently and sparingly, otherwise, I feel, the character of the butter changes.
I’m on my iPad, so I’m not going to go through the hassle of posting recipes, I’ll come back for that later. But, steak...and this works for most thick cuts, I use a cast iron pan and start with olive oil, heated to just below its smoke point. Add the salt seasoned, room temperature steak to the hot oil and let it sit for 90 seconds or so. Get a good sear. Flip it over and hive it another 60 seconds or so. Add a tablespoon of butter to the pan and let it melt, not boil. Flip the steak and start to spoon the butter over the steak. Now, work quickly and added a couple of crushed garlic cloves, fresh rosemary and thyme. Flip the steak again and keep spooning. A couple of flips and it’s medium-rare. Let it sit a few minutes.
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Re: Recipes thread
fr8mech wrote:Did you use the microwave to soften the butter? In my opinion, the microwave does “things” to butter. I let butter sit at room temp for an hour to soften it. I heat it slowly in a small pot to melt it. Never microwave.
I did but after mixing the garlic I put it back in the fridge. That being said, the butter itself already had a strong smell so I wasn't expecting much.
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