What's new
By:
USCHO Fan Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

  • The USCHO Fan Forum has migrated to a new plaform, xenForo. Most of the function of the forum should work in familiar ways. Please note that you can switch between light and dark modes by clicking on the gear icon in the upper right of the main menu bar. We are hoping that this new platform will prove to be faster and more reliable. Please feel free to explore its features.

USCHO Cooks: Maybe We Can Beat Bobby Flay

Status
Not open for further replies.
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Steak, mashed potatoes, and a chopped vegetable salad, with Hawaiian sweet rolls.

I cooked the steak to a perfect medium rare, so I'm happy.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Cooked up some medallions in a pan and served it with sliced potatoes and string beans, along with a 2008 bottle of Beringer Cabernet on Christmas. The medallions were simple - 5 minutes per side on medium-high heat with salt and pepper only. Nearly perfectly rare/medium rare and extremely tasty.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Christmas Eve was braised lamb shanks with mashed potatoes and peas. Christmas Day was grilled steak kebabs, rice pilaf, and roasted Brussels sprouts with balsamic reduction.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

So for Christmas I did the steak (fillets) with roasted Brussels Sprouts and twice baked potatoes.

I'm still seeking the perfect sauce for the fillets. The last couple of years I just did bernaise sauce from a packet, which is fine but looking for other ideas.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Avoid a sauce for a quality cut. Salt and pepper, perhaps some garlic and butter. You'll thank me.


:)
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Ordinarily I'd agree with the purist argument, but filet mignon is an exceptional case, as it's the least flavorful cut of beef there is. I would try a reduction of some sort for next year, or if you prefer a more classic preparation, try filet au poivre.

Better yet, upgrade to a real steak like strip or ribeye. ;)
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

FadeToBlack&Gold said:
Ordinarily I'd agree with the purist argument, but filet mignon is an exceptional case, as it's the least flavorful cut of beef there is.
Click to expand...

You may be correct with the "least flarvorful" comment but I couldn't disagree more with your execution and a quick Google search agrees with me. Here's one example: http://www.ehow.com/facts_5571654_beef-medallion.html

Seasoning Beef Medallions
Avoid overpowering the relatively delicate flavor of the meat by using seasonings, marinades and sauces to enhance the flavor of the medallions without obscuring it. If you want to keep it very simple, season the medallions with salt and pepper. Optionally, you can also coat the medallions with an herbal paste made from ingredients such as parsley, rosemary, brown sugar and olive oil. Coat the meat, cover it with plastic wrap and refrigerate it for approximately two hours. Although you don't need it, you can also pair cooked medallions with a sauce such as Madeira wine sauce, mushroom sauce or a sauce made by deglazing the pan with red wine and beef stock after cooking the beef medallions.
Click to expand...

If you want to be more specific to the filet you'll find very few suggestions for sauces (outside a balsamic), but quite a few for simple rubs: http://www.grillingcompanion.com/recipe/grilling-filet-mignon/
 
Last edited:
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I got a fancy new stand mixer for Christmas and I can't wait to play with it. I have some stuff left over from Christmas baking (tiny M&Ms, butterscotch chips, stuff like that), so I just need to figure out what to make with it.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Enjoyed a triple chocolate muffin yesterday. Chocolate, with chocolate chips and a chocolate drizzle. Would like to learn to make that at home.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

This is a great alternative to the usual cheese/sausage/bacon-laden breakfast casseroles out there. Lots of flavor, and still healthy enough that you could eat it every Sunday.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Making a double batch of turkey chili for this weekend. Next time, I'll try it with sausage.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

There are a couple of times I've used ground turkey instead of ground beef that have turned out okay. One was called a Hawaiian meatloaf. The turkey lent itself well to those flavors. The other were some cheesy turkey sliders. Cheddar and blue cheeses, onions, and parsley. Those were really good.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

ericredaxe said:
I personally have not been successful using turkey in chili, but I have had some fantastic turkey chilis before.
Click to expand...
My turkey chili was successful in that it provided me with carbs, fat, and protein. That's about it. In terms of flavor, it was kind of blah.
 
Status
Not open for further replies.
Back
Top