Caporegime
- Joined
- 17 Oct 2006
- Posts
- 25,703
'Quorn' ate it twice and have been violently sick both times .... steak looks good though 
Cooking with Maximum: Fillet steak with potato dauthinoise
- Thread starter Maximum Triceratops
- Start date
Soldato
pre-grated cheese is not 100% cheese. It's also got anticaking agents and things to stop it sticking together, I guess it could be OK when used like this but on a piece it's rank.
No need to flash the edges of the steak at all. Hot pan, drop it in and leave it until it needs turning ... tada 
The spuds look okay but you should try a mixture of red onions, shallots and some finely diced smoked bacon for extra yumminess. If I hadn't have eaten such a big meal earlier then I'd be hungry after looking at those pics 
What's with the quorn peppered steaks though
The spuds look okay but you should try a mixture of red onions, shallots and some finely diced smoked bacon for extra yumminess. If I hadn't have eaten such a big meal earlier then I'd be hungry after looking at those pics What's with the quorn peppered steaks though
No need to flash the edges of the steak at all. Hot pan, drop it in and leave it until it needs turning ... tada
What's with the quorn peppered steaks though
nice tips for the potato, will try it next time, especially the smoked bacon. Th wife is vegetarian so they were for her
Associate
'Quorn' ate it twice and have been violently sick both times .... steak looks good though
Quorn is alright. It's a decent alternative for non-meat eaters and can be tasty when prepared well.
If you buy the cheap stuff or supermarket own brand yes ! but there are many better quality branded grated cheese.
Soldato
Sprouts?
You are hereby banished from the land.
You are hereby banished from the land.
I did fillet on Saturday with a wild mushroom sauce. I wish I had a taken some pictures because I could have shown the OP how to cook a steak
I did about 4.5 mins total cooking time which was perfect for a thick fillet to be rare, these look murdered. Also, I think fillet benefits from a sauce more than most cuts as although it is tender it is not that highly flavoured.
I did about 4.5 mins total cooking time which was perfect for a thick fillet to be rare, these look murdered. Also, I think fillet benefits from a sauce more than most cuts as although it is tender it is not that highly flavoured.
Caporegime
- Joined
- 17 Oct 2006
- Posts
- 25,703
yeah but not for me mate .... deffo an allergic reaction in my case
Soldato
- Joined
- 3 Mar 2008
- Posts
- 2,566
schoolboy error,posting a steak thread on OCUK,
i made the same error years ago,.
its a lose, lose situation.
you will get slated for not buying the steak from a local butcher, or direct from the farmer.
the thickness; general quality, etc
you will get told off for:
1) oiling the steak, or not oiling the steak.
2) having it at room temperature or if its chilled
3) for frying the steak, for not frying the steak
4) for salting the steak, or not salting the steak
5) for letting it rest, and for not letting it rest.
6) not serving it with bacon, serving it with bacon
7) serving it with any veg except potatoes
8) if it being too rare, or over cooked
9) serving with any sauce, serving with no sauce.
10) not wiping it across the thigh of a Virgin, under a full moon, before cooking it
I think I have covered most of the gripes people will have with it.
Looks nice by the way i would eat it.
bt let this be a lesson to you, Never EVER post a steak thread on OCUK, its a minefield.
i made the same error years ago,.
its a lose, lose situation.
you will get slated for not buying the steak from a local butcher, or direct from the farmer.
the thickness; general quality, etc
you will get told off for:
1) oiling the steak, or not oiling the steak.
2) having it at room temperature or if its chilled
3) for frying the steak, for not frying the steak
4) for salting the steak, or not salting the steak
5) for letting it rest, and for not letting it rest.
6) not serving it with bacon, serving it with bacon
7) serving it with any veg except potatoes
8) if it being too rare, or over cooked
9) serving with any sauce, serving with no sauce.
10) not wiping it across the thigh of a Virgin, under a full moon, before cooking it
I think I have covered most of the gripes people will have with it.
Looks nice by the way i would eat it.
bt let this be a lesson to you, Never EVER post a steak thread on OCUK, its a minefield.
Last edited:
LOL, yes never again mate, let me clear up some of the criticisms in this thread -The steak was cooked to my preference, I have cooked steak many times and know what I like (nice and pink in the centre, this means medium in my books). the dauthinoise were extremely tasty and I recommend anybody to try them as they are very tasty and morish. And as for sprouts, contrary to popular belief, they are not just for eating on the 25th December
remember a sprout is for life not just for Christmas. I take peoples point about the cheese but in this particular dish does not make any difference if it is grated at home or at the supermarket.
Soldato
Soldato
Sprouts are evil.
They even look like little green brains, plotting the end of the world.
They even look like little green brains, plotting the end of the world.
Man of Honour
Love gratin dauphinoise, but I never put cheese in mine, the garlic and butter create that cheesy texture to the cream (makes it too rich IMO), and always rub garlic on the dish rather than in between the layers. Can't see the pics at work - but it is one of my favourite things to do with potatoes.
Oh, and your steak is over cooked
Oh, and your steak is over cooked
Love gratin dauphinoise, but I never put cheese in mine, the garlic and butter create that cheesy texture to the cream (makes it too rich IMO), and always rub garlic on the dish rather than in between the layers. Can't see the pics at work - but it is one of my favourite things to do with potatoes.
Oh, and your steak is over cooked
If you cant see the pics then how can you tell?