Filet Mignon
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Uploader Comments (kooktocook)
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This video is a response to Salisbury Steak
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All Comments (58)
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i WOULD EAT
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@kooktocook Thank you. I had forgotten about the pressing down test.
Cheers! :D
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@mb9607 Certainly a classic. cheers, KtC
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that look awesome !
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Uhh...... the word is COARSE (salt/pepper), not course.
keemez 1 month ago
@keemez yes, an error at the time. cheers from KtC!
kooktocook 1 month ago
NICE!
ElevateConcepts 11 months ago
@ElevateConcepts One of my specialties. Easy too. Has everything to do with the cut of meat. I could eat this now actually. mmmmm dinner! thank you, KtC
kooktocook 11 months ago
My goodness, you timed everything extremely well! I liked your pause for the initial sizzling sound as well :)
If I want medium-rare, how much should I reduce cooking time per side? ( I am thinking 30 seconds per side, but I am not sure)
(I liked your joke about the well-doneness, btw, lol!)
Cheers!
ScrotalKarma 1 year ago
@ScrotalKarma Hi! This steak is probably closer to medium-rare than medium. I would agree that a bit les time on each side will do the trick. Depends on the thickness of the meat though. The old thumb trick will do also. Just press down on the meat, it should be very spongie for medium-rare.
Good luck, certainly a tasty meal. For those who do like it cooked more just toss in an oven for 3-5 minutes at 400F after seering.
cheers, KtC
kooktocook 1 year ago