How do you cook your steak?
 

I have a few lovely lumps of fillet :cool: need some inspiration of what to cook them in/with to get the best flavour.

Normally just fry with a touch of butter, any ideas from the scoobynet chefs? :D

chop :)

I prefer my fillet unadulterated :D

That said, a nice bit of melted stilton on top goes down a treat :)

And best cooked rare, nothing worse than seeing a well done bit of fillet, if you like it well done, stick with rump or sirloin.

All IMHO of cousre ;)

Chris

Rare all the way - i like nothing better than a bit of bloodsports :D

chop

That looks tasty :eek: Mrs doesn't like pastry though :cry:

chop

Medium Rare Fillet for me too done in the frying pan. Cant beat it, with some sliced green peppers fried too. Not forgetting the Mushrooms :D hmmm feel hungry now.

Hung & blackened.... sealed with a blowtorch and then pan fried in butter for a few seconds...

Rare's girly, blue steak rocks :thumb:

pan fried with mushrooms and garlic :)
salt and pepper it up too...

Rub some black pepper into the steaks.
Heat your pan or griddle.
A little olive oil to stop the steaks sticking.
Cook both sides for a couple of minutes to taste.
Set aside.
Meanwhile chop a shallot finely.
Fry in a little olive oil (you can use the oil and juices from the steaks) until soft and turning in colour.
Add some crushed pepper corns.
Then add a little balsamic vinegar.
When this has evaporated add some brandy.
You can flame this if you like.
Then add cream and simmer and thicken until the sauce will stick to the back of a spoon.
Serve steaks and pour the sauce over them.

Pour a glass of your favourite red wine and enjoy.

What time shall I come round? :)

After he's returned the cook book to the library!:p ;) :D

:lol1:....with the pages stuck together!

its well done for me with a bit of salad and some sort of hot or garlic dip

Bloomin mayo gets everywhere eh?? ;)

You try convincing the Librarian that's what it is, too!!! :cry: ;) :D

If it wasn't for the fact it was Nigella new scratch and sniff book 'Tossing the salad with Nigella' she may have believed you!! ;) :D

Very nice with Gorgonzola sauce. :)

:lol1:

True, but I think the stray pubic hairs may also have given the game away somewhat! ;) :D

Enjoy your dinner everyone! ;)

Don't fry them in butter whatever you do!

Pubes??? :wonder:

Good advice! :thumb:

i marinate mine in hot honey and mustard sauce before whacking them in the pan :D

Sounds painful! :eek: ;)

I prefer my fillet thin, so sliced into approx half inch to one inch slices, pan very very hot (heat till smoking) then 30 seconds on each side. Slice meat thicker for rarer meat. I also like it on a hot cibatta with fried onions, cheese and sweet mustard

Each to their own. If you use butter it will burn. If you use butter and it doesn't burn, the pan isn't hot enough.

LOL Phew you were talking about the steaks. :lol1: Agree with the butter comment. I ue a bit of olive oil, a clove of garlic and salt and pepper. Very hot pan, about 3 mins each side, leave to stand for 5 mins then serve. Simple, but delicious!

Ns04

:) didn't spot the post above.. thought you were losing it.

Tartare stylee (raw)

https://upload.wikimedia.org/wikiped...px-Tatar-1.jpg

Just kidding - that's how some of the cheese eating surrender monkeys eat it (aka the French)

Napalm it!

Perfect way to cook steak :thumb:

george foreman grill till you hear the smoke alarm,then its done

Isn't that mince meat though?

Steak Hachet?