Whats the best way of cooking a piece of fillet steak?

Answer 1

if you like them rare,

take 1 flamethrower, find 1 bullock (they are more juicy)
flame it on one side till just stops mooing, then slice off as much as you like.
if you like them cooked a little more you'll need a bonfire, and a spit to roast ,mmm lovely..

Answer 2

crack pepper on the surfaces and salt a bit, then sear in a hot pan w/ olive oil and a Tbsp of butter till it has an outside crust, but not very cooked on the inside. The meat then can be put in the oven to cook off while you make a nice pan sauce with leftovers in the pan.

de-glaze the pan with a bit of red wine (beef or chicken broth if you don't want to use wine), then reduce this into an intense sauce to put over the steak when they come out of the oven.

The steaks should be done in 15 - 20 min at 375F. Let stand for 10 min before serving, spoon sauce over after plating and enjoy.

This is making me hungry.

Answer 3

we are indian we do not eat but i have seen some can see say is it good
your preaparation:-

(1 cup chilli jam serves 6)
120g long red chillies
1 red onion, finely chopped
3 cloves garlic, crushed
2 tablespoons vegetable oil
1/3 cup water
1/2 cup brown sugar
1 tablespoon AYAM Fish Sauce
1 tablespoon AYAM Hoi Sin Sauce
4 beef fillet steaks
not eat such thing .





Hint: Skinned and boned barbecued chicken is ideal to use for this recipe. You will need about three-quarters of a chicken. This dish is good served for lunch with a mesclun and tomato salad.








PREPARATION
Split chillies in half lengthways, scrape out seeds and membranes. Chop
chillies finely, combine in a small saucepan with onion, garlic, oil, water,
sugar, fish sauce and hoisin sauce, cook over high heat for 10 minutes or
until reduced by half. Reduce heat to low, cook further 5 minutes or until
thick and sticky; stir occasionally.
Cook steaks in an oiled grill pan or frying-pan for 3 minutes on each side
or until cooked as desired. Serve topped with Chilli Jam.

Answer 4

Smothered Filet Mignon
Submitted by: Linda VanHoose
Rated: 5 out of 5 by 73 members Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 1 Hour
Yields: 4 servings
"The filet mignon marinates in a mixture of balsamic vinegar and Dijon mustard while you are heating the grill and cooking the onions, and can be made in under an hour. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal."
INGREDIENTS:
4 (6 ounce) filet mignon steaks seasoned salt to taste cracked black pepper to taste
1/4 cup extra virgin oliveoil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onion slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled or feta
DIRECTIONS:
1. Season steaks with seasoned salt and black pepper, and arrange in a
single layer in a large baking dish. In a bowl, whisk together olive
oil, balsamic vinegar, mustard, and rosemary. Pour mixture over
filets, and turn to coat. Marinate for up to 30 minutes.
2. While you are marinating the meat, melt the butter in a skillet over
medium heat. Cook onion slices in butter until soft, then stir in
sugar. Continue cooking until onions are caramelized. Set aside.
3. Preheat grill for high heat on one side, and medium heat on the
other side.
4. Lightly oil the grill grate. Place steaks on the hot side of the grill,
and cook for 10 minutes, turning once. When the steaks are almost
done, move to the cooler side of the grill. Top each filet with a
quarter of the caramelized onions and blue cheese. Close the lid,
and continue cooking until the cheese is melted.

Answer 5

I like kb6jra's answer. Fillet steak should done very simply, a little salt and fresh cracked pepper. And red wine demi glaze yummy. serve with red skinned potatoes and a selection of grilled veggies eg:zucchini, bellpeppers, onions etc.

Answer 6

Marinade with montery steak seasoning and butterfly it on the grill. Butterflying will allow it to cook more fully without overcooking the outside.

Answer 7

George foreman grill with Emirel's steak rub. YUM!

Answer 8

Broil close to broiler (or on your outdoor grill) very hot, so outside sears but inside stays pink/red & juicy. YUM!!

Answer 9

put it on the grill to get the smokey flavor then bake it in the oven til its about medium yum!!!!!!