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Post by minesamojito on Nov 17, 2013 21:12:26 GMT
Chateaubriand is a wonderful cut of beef, and usually I’d overlook fillet steak for less expensive options, this 40 day dry aged Chauteau was on an offer I couldn’t refuse. I have previously cooked Dirty Chateaubriand straight on the coals which was stunning. So wanted to do something different with this one, but still following my simple cooking of well aged meat idealogies. This was stunning, well aged beefy steak with a thick salty herby umami packed crust, and tender as it gets rare fillet. In a heavy bottomed pan or skillet over a moderate heat sear all sides until well browned, then you need to start layering up the flavours, so add the following, a good knob of butter, 2 anchovy fillets, a sprig each of rosemary and thyme with the leaves pulled off, and a good inch of coarse sea salt. Continue to cook steadily turning to build a flavourful crust, it will probably take 15 to 20 minutes, use a digital probe thermometer and cook until the centre of the steak reaches 45 deg C. Remove the steak from the pan and rest on a warm plate covered with foil for at least 5 minutes. Cut into thick slices and serve with a green salad and a lovely glass of Malbec. Cheers Marcus
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Post by foodiesheaven on Nov 18, 2013 12:16:39 GMT
Looks and sounds stunning.
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Post by minesamojito on Nov 18, 2013 18:06:08 GMT
Thanks mate, great to see you here Look forward to lots of recipes and pics from you! Cheers Marcus
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Post by rivergirl on Nov 18, 2013 19:20:22 GMT
Now you know that I loved it !! And after our conversation last night I could not stop laughing! Keep that posh nosh up!
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Post by rockrocky on Nov 18, 2013 20:05:11 GMT
Least we all forget, we are still a UK wood-Fired Oven Forum and I would like to see more posts on Wood-Fired Cooking! That said, many thanks to minesamojito and the others for their BBQ , smoked, dirty! and pan fried recipes.
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Post by minesamojito on Nov 18, 2013 22:41:51 GMT
Get posting then eh Cheers Marcus
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Post by rockrocky on Nov 20, 2013 18:52:07 GMT
I don't have a BBQ but I do have a large WFO, two Sous Vide machines and a Thermomix. That said, I would not post any of the thousands of recipes available for either a Sous Vide machine or a Thermomix on a WFO forum. I joined this forum not to learn how to build an oven as I had one already, I joined to learn how to cook in it and would dearly love to see more WFO recipes. I don't have a web site or blog to promote but just want to learn more about cooking in a WFO. ;-)
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Post by minesamojito on Nov 20, 2013 19:51:23 GMT
Sorry you feel like that..... Like I said get posting then..... The vast majority of my recipes that I share here such as the chateaubriand above are easily cooked in a wfo... If you think that only recipes that have been cooked in a wfo are good enough to be cooked in a wfo then you are missing the point of the wfo And if you feel the rest of the recipes are just promoting my blog then you are barking up the wrong tree! Cheers Marcus
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Post by rockrocky on Nov 20, 2013 20:59:08 GMT
Vast majority easily cooked in a WFO, ok many thanks, then please give us the details to cook in a WFO. I can't get posting because as I have stated : I joined to learn how to cook in it and would dearly love to see more WFO recipes, please pay attention! Cheers Rockrocky Please visit my blog/ WFO/cooking in a WFO/Outdoor cooking in my WFO, smoking in my WFO and my Large WFO build
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Post by rivergirl on Nov 20, 2013 22:17:42 GMT
Rocky,I like Marcus and quite a few other people on here post our recipes on this site in the various other sections of the forum, most of our recipes have been cooked outdoors but because we love sharing the pleasure that we have in our food we have never mind how its cooked. All members are able to put their blog etc info into their signature. I have not got one as I am too lazy and definitely way to haphazard in my cooking !! I am def a slap it , chuck it in !i am looking forward to you sharing your expertise and recipes in the WFO section with photos if possible!! And like my cooking my photos are usually out of focus and Australian!! ( upside down)
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Post by rivergirl on Nov 20, 2013 22:22:23 GMT
Vast majority easily cooked in a WFO, ok many thanks, then please give us the details to cook in a WFO. I can't get posting because as I have stated : I joined to learn how to cook in it and would dearly love to see more WFO recipes, please pay attention! Cheers Rockrocky Please visit my blog/ WFO/cooking in a WFO/Outdoor cooking in my WFO, smoking in my WFO and my Large WFO build Point taken about this , I will post some WFO recipes in the relevant section. Anything you particularly fancy first?? Might not be able to do it until Friday but I will. For me it was def. more luck than judgement ! Casseroles were great but I burnt a few trays of tomatoes that I was drying! I tend not to go by times but by meat temp. When cooking meat.
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Post by cannyfradock on Nov 20, 2013 22:53:24 GMT
Oh dear Rocky
Here's my response to your post....You are welcome to join in with any of the topics that this forum hosts...or the outdoor cooking posts which the members have posted (this forum which me and the moderators have put together originally covered Wood-fired oven cooking only, but very often the members go off on their own tangent and bring in other topics) ....I, personally don't bring visiting guests to the forum. This is done by Mods and members and if they wish to create new topics on outdoor activities, then I welcome it......as Admin I can stop anything, but in all honesty it's not my place to stop anything that the members of this forum want to discuss. Many new topics on outdoor cooking fascinates me and I am happy to follow any new threads that members wish to discuss.....
I and the moderators and members will always be there to answer any questions on Wood-fired oven building, but diversity on outdoor cooking ...or bread baking is welcome.
You are more than welcome to continue as a member but you also have the choice to leave and join another forum. I will be more than willing to tell you how to promote your blog and get a 10 fold increase in your own blog visits. I really try to be fair with all members, but I will not hesitate in taking severe steps in anyone who I feel is openly detrimental to the forum.
Terry
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Post by cannyfradock on Nov 20, 2013 23:18:37 GMT
Marcus
As always....I love your photo's , but any cut from the fillet of steak whether Chateaubriand or fillet minion or mid fillet steak in my opinion doesn't need extra seasoning. Anything more than just a little Maldon salt and freshly ground black pepper seems OTT.
It ain't broke.......don't try to fix it.
I'm probably wrong in my comments Marcus as the only time I had fresh fillet steak was when I worked within the butchery trade.
Terry
p.s Please don't think bad of me Marcus for voicing my opinion as I would gladly swap one of my kidneys for any of your dishes, but the mention of anchovies puts me off. My cooking bible is Elisebeth David's "French Provincial Cooking"and I have tried many of her recipe's with great success......but things like her "pissaladiere" with anchovies doesn't work for me.
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Post by rivergirl on Nov 21, 2013 0:02:07 GMT
You are not alone Terry I did a leg of lamb with the anchovies and did not like it, nobody else could but I could taste the anchovy. But the look of that steak , all charred, and juicy and my flipping mouth is watering again! Not that we could ever run to a chateaubriand . ,! Mind you Christmas is coming!,!
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Post by minesamojito on Nov 21, 2013 8:10:10 GMT
Lol, anchovy haters I like to use only 1 or 2 as I feel it adds a lot to the savoury crust that I feel is so important on a good steak. I'm not a massive fan of fillet as I find it a bit lacking in flavour and fat and for me needs a bit of a boost, but this one was a bargain at £20 and it had been dry aged for quite a while so had a good flavour and texture. We all have our own ideas on what makes a good steak, and I like to encourage people to try something different. I haven't yet had anyone try who wasn't blown away by it. (or if they haven't been they haven't told me). All of the recipes are easily transferrable to a wfo, but I do have to be careful as if I write too many recipes for wfo I get people saying they don't have one and feel excluded. Can't win sometimes! Cheers Marcus
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