Tuesday, March 4, 2008

Fillet me

I have developed a skill of cooking fillets that has not received one complaint yet. Except for that one time I dropped the 9 ouncer on the floor, but I had just cleaned the floor with Clorox, so no biggie. Anyway, I learned the technique from my father, Pappie. Take a pan and put about 2 tablespoons of butter. Turn on medium/high heat and let the butter melt and then turn slightly brownish. The part I do a little different comes before. I liberally season the fillets with a lot of cracked black pepper and seasoned salt with a few dashes of Worchesthire Sauce and a bit of A-1. I let the fillets get to room temperature as well. Who knows if that actually helps, but I do it and it seems to work. When the butter is turning brown and bubbling in the pan a little, put the fillets in and let them sear about 3-4 minutes per side for medium rare (depending on the size of course) and 5-6 minutes for medium well. Then let the fillets sit for about 5 minutes after you take them off the heat. The end result will be a nicely seared and crispy outside and a juicy inside. Accompany the fillet with some french fries and spring mix salad with a light dressing.

The dressing is again, from my mom. 2 parts olive oil, 1 part balsamic vinegar. 1 packet of sugar or Splenda. Salt and pepper to taste. Mix liberally. If you like an added kick, add some horseradish and/or dijon mustard.


Anonymous said...

sounds great, when do i get one?

Anonymous said...

Dude you are a surgeon on the burner and a scholar in your descriptions!

Ginny said...

Hendrik -

It's Ginny - love your blog. We do filets like this as well - try a little brandy and a splash of cream in the pan drippings at the end for a french bistro style sauce you can sop up with crusty bread. That said, clearly you don't need any direction at all! Your recipes sound fab. Hope you are well!

genie said...

I love your fillets, they are amazing and melt in your mouth!! Better than any restaurant!!