Cooking with KaHn - Fillet* Steak

Had a fillet steak myself last week. Nob of butter in the pan, as hot as it goes (butter giving out wisps of smoke) sear each side (inc. edges) for 10-15 secs, blob of mustard (Proper Mustard, not the French weak stuff) and chunky chips.

*NYOM*

Delish.
 
Dj_Jestar said:
Had a fillet steak myself last week. Nob of butter in the pan, as hot as it goes (butter giving out wisps of smoke) sear each side (inc. edges) for 10-15 secs, blob of mustard (Proper Mustard, not the French weak stuff) and chunky chips.

*NYOM*

Delish.
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DJ_Jestar, perfect.

little tip, add a dash of sunflower oil to the butter, it stop it from burning so much
 
mangobreeder said:
DJ_Jestar, perfect.

little tip, add a dash of sunflower oil to the butter, it stop it from burning so much
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No offense but will you just **** off, as I stated their is no right or wrong way to cook a steak, just cook it the way you like it, it has taken me a while to appreciate that everyone likes it differently so please stop going into threads and posting "this is the way everyone should cook it" or "you should only use........."

To everyone else.

YOU PAID FOR IT! YOU EAT IT!

KaHn
 
mangobreeder said:
^ what he said

i have nice 1.5" thick steak sitting in the fridge, waiting for me to get in.

nom nom nom nom

just salt and peppercorns, for me, not into winey flavours when doing steak.

next time your at tesco try and get some of their peppercorn rub, from off the butchers counter, its suberb.

Remember, you dont eat fillet steak for teh flavour, your eat if for the texture.


I LOVE IT WHEN A STEAK THREAD COMES ON OcUK, WE AHVE NOT HAD THE I ONLY EAT WAYGU RIBEYE SNOBS YET.

OR the what your got it from a supermarket
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when are you feeding me and my sister again? Its ace having you around :D
 
when i went to the Gaucho in Canary Wharf the waitress suggested that only fillet and rump should be cooked below medium as sirloin and ribeye need to get hot enough to melt the fat and add to the flavours. Never heard that before but who am I to argue with a specialist steakhouse
 
KaHn said:
No offense but will you just **** off, as I stated their is no right or wrong way to cook a steak, just cook it the way you like it, it has taken me a while to appreciate that everyone likes it differently so please stop going into threads and posting "this is the way everyone should cook it" or "you should only use........."
KaHn
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I think in this instance his tip was quite useful, as it prevents the kitchen filling with smoke.
 
Looks like a good way. I just usually do it for a minute on each side and rest.. Very bloody. Great for dunking chips on. Although I really want to try the 24hour cooked at 50c but never got round to buying a oven thermometer this month. So no idea if my oven can go that low.
 
I take only the very best steak done medium or rare.

Otherwise I like it with only a tiny bit of pink in the middle. Well done is just fine as long as the person doing it isn't a noob and ruins it. It is possible to make a succulent steak well done. It really is. The timing and the pan heat is the key :)
 
The pics will be uploaded later tonight, after the steak I'm giving the dog his marrow bone (free from butchers) and taking him to the beach :)

KaHn
 
Just a tip, anyone looking for decent fillet steak in and around Birmingham - the butcher in the basement of House of Fraser is excellent - but be warned, you need to get there early on a saturday for there to be any left!
 
Where are the pics. ;)

I did end up getting a fillet steak myself in the end today (£7 from butchers), I made sweet potato chips and large flat mushrooms to go with it. Basically tossed them in olive oil/balsamic vinegar/soy sauce and a bit of salt and put them in the oven for 30 mins (recipe from BBC site).

Cheers for making me hungry enough to go out and get some nice steak. :D
 
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