Johnny West
Well-known member
This is what I’m dealing with tomorrow. I’ll cut there steaks, then re freeze the rest. I looked it up and FDA said it was ok. This sucker weighs 6 pounds and was a gift. it came from the commissary at Christmas time.
Filet Mignon
- Thread starter Johnny West
- Start date
Johnny West
Well-known member
I was just reading that Henry Ford’s chef would make him a burger for lunch every day and he made it from filet mignon. I’ll make a half dozen burgers tomorrow.
Johnny West
Well-known member
When we got back from Germany we discovered an old acquaintance had opened a used comic and book store. He had a huge amount of old cookbooks for cheap and I bought a lot. This is the first cookbook I bought from him.
Johnny West
Well-known member
I got the Mâtré d’Hôtel Butter done and it the freezer for a quick cool down.
lilbopeep
🌹 Still trying to get it right.
What's in the butter?
Johnny West
Well-known member
Little bit of French Sea Salt since I used salted butter, fresh ground black pepper, tablespoon of lemon juice, and two tablespoons of chopped parsley. I used Italian parsley as they didn’t have regular. The recipes are on the net.
Now that's what I call a great gift! I love to receive anything I don't have to dust!
Lee
Johnny West
Well-known member
Well, they are not getting any of it.
Rant on… they just cancelled and said they were going to their daughters for dinner tonight. Nancy made a big salad, squash soup, and French green beans. I cut up the tenderloin. Needless to say I am pissed.
I have a bag of scraps I’ll make into hamburger, put 8 steaks in the freezer, and will vacuum pack them later if the vodka and wine doesn’t interfere. I’ll grill four steaks for tonight.
Johnny West
Well-known member
Johnny West
Well-known member
Yes. Their daughter cancelled, at the last minute, and they called and asked to come. It worked out.
Johnny West
Well-known member
Ironman
🍺
Nice! And you didn’t have to go egg somebody’s house tonight
Johnny West
Well-known member
Johnny West
Well-known member
Too far of a drive… we had a good time.Nice! And you didn’t have to go egg somebody’s house tonight
Johnny West
Well-known member
I look forward to making filet mignon hamburger tomorrow.
Ironman
🍺
Wow… great job.
Johnny West
Well-known member
Thanks. I put some work into it but it was fun.
Johnny West
Well-known member
I was pleased with the butter and will make a blue cheese version next time.
Johnny West
Well-known member
This morning I made six filet mignon burgers with the leftover pieces of meat and will vacuum pack the steaks I froze yesterday before they get to dried out.
Johnny West
Well-known member
I looked it up and FDA said it was okay. I’ve done it before with no I’ll affects.
ChowderMan
Pizza Chef
it's "safe" but the general thought is re-freezing affects texture . . .
Johnny West
Well-known member
These should be very tender then.
ChowderMan
Pizza Chef
hopefully it will work out - there is a difference between 'tender' and 'mooshy' - I did refreeze a couple rib eye steaks once - was not impressed with the results....
I've thrown stuff back in the freezer before and never noticed much difference.
Of course the decision to do that has come before they've completely thawed.
Of course the decision to do that has come before they've completely thawed.
Johnny West
Well-known member
I topped the steak with hotel butter and blue cheese.
Johnny West
Well-known member
I had two and the rest will be in a hash, I think.
Johnny West
Well-known member
This is on the menu tonight. I got prime from Costco this morning.