So my carnivorous son has been spending some of his free "sheltering in place" time watching YouTube cooking videos.

Subsequently, last week, he threw me a bit of a curveball and asked for a steak served with Béarnaise Sauce. I have not prepared that sauce for a long time. Oh well, here we go!

So here we have two very nice half pound filets:



Too cold/dark/wet to grill outside, so I seared our steaks on my gas stove and finished them in the oven. Pulled them at about 135°F to let them rest (my son likes his steaks cooked "medium rare +").

Plated steak served with garlic roasted red potatoes:



Delicious:

This message has been edited. Last edited by: EZ_B, February 08, 2021 10:40 PM

Nom nom nom

Nice hunk o' beef! Those tatoes appear to be no slouch, either!

Oh yes. That looks damn fine.

Count me in for the karma!1

I was just yesterday thinking I hadn't seen "the quarter" for a while

Thanks!!! look great!!

Beautiful! My favorite cut (easy, guys...)

I love filet au poivre, but must try one with bearnaise. That looks quite tasty!

very nice.

Filet is not one of my choice cuts but, can't deny its a fine piece when presented well. Nailing down your béarnaise technique is a nice tool in the tool box of kitchen skills.

corsair, I think some people look down on a filet because of the lack of attached fat and bone, which gives something like a ribeye so much more flavor standing alone. What I love about filet is not having to cut around bone and connective tissue. The tissue is what gets me. It ruins the texture, IMO.

That's ok, I hear that their was a change shortage.

Looks great.

Same thing I had last night. Love Bearnaise sauce on a tenderlon (filet).

It's TOO EARLY in the morning to be frothing at the mouth! Excuse me as I wipe off the drool on my keyboard...

It's 8:55am, I just ate breakfast 30 minutes ago, and now I want a steak.

Really looks good!

Exactly the way that I like my beef (and lamb) cooked -- somewhere between medium rare and medium.

Wow! That looks really good.

quote:

Originally posted by monoblok:
It's TOO EARLY in the morning to be frothing at the mouth! Excuse me as I wipe off the drool on my keyboard...

That's what I'm thinking! Damn, looks tasty!

quote:

Originally posted by wildheartedson0105:The tissue is what gets me. It ruins the texture, IMO.

Buy Prime grade meat or, better yet, go to a French butcher.
French butchering is focused on each muscle thus less connective tissue and more meat consistantcey, whereas American butchers cut across various muscles for speed and efficiency so, you'll get more fat layers but, it'll include the connective tissue you're not too fond of.

Mmmmmmmm. Good!

My son has now informed me that he would like to try Filet Mignon Oscar next. We have some great Dungeness Crab available here in S.F. this time of year so it should be tasty!

Not sure if I'm going to serve that with Béarnaise or Hollandaise sauce.

Coming soon to a "Quarter" thread near you...

That’s one fine looking meal ! Makes me hungry already and it’s only 1PM