Content about Filet mignon
December 4, 2009
How to transform cheap meat.
This is why beef chuck roast cooked in a 131°F–140°F (55°C–60°C) water bath for 24–48 hours has the texture of filet mignon.
- Douglas Baldwin, A Practical Guide to Sous Vide Cooking
After my experiments with sous-vide chicken resulted in one of the finest birds I'd ever eaten, I immediately set off on a crusade to transform the cheapest cut of beef I could find into filet mignon. I know this...
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January 2, 2008
Welcome to 2008! Abby and I spent New Year's Eve constructing the ultimate meal. We spent a small fortune at Whole Foods and walked away with a lot of shellfish and a fillet mignon or two. Since we weren't going to some fancy black tie event, we felt okay about spending more money than we would for a weeknight meal. We sort of had a carte blanche to create whatever we could dream up. Here's what we had: ...
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September 17, 2007
First was the rather easy substitution of bourbon for the cognac
I tend to spend way too much time researching what I'm going to eat. Nearly every recipe is cross-examined against other works I have, just to make sure I'm doing things correctly. But I was on to this recipe the moment I saw Alton pull out his steaks. I didn't check if this was the authentic way to make this, I just went for it.
What could cause me to go into such enthusiastic fits? Steak au...
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November 15, 2006
Every weekend I quickly scan Fairway's specials to see what deal I'll get off with this week. This time, I thought it was a joke, because I saw this sucker staring back at me. Filet Mignon for $5.99, which is a minor miracle on par with shooting stars and finding a real pastrami sandwich. Considering this cut regularly fetches prices that stumble towards the $20 mark, something had to be wrong. This is the leanest...
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All content copyright Nick Kindelsperger and Blake Royer.
