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Old 09-17-2006, 06:21 PM   #11
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Dirty Little Secret Time:

Sometimes when I've undercooked meat, I finish it in the microwave, and no one is the wiser!

Shhh!
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Old 09-17-2006, 06:31 PM   #12
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Oooohhhh Fryboy, I'm going to tell.....
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Old 09-17-2006, 06:56 PM   #13
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Quite honestly, I was thinking that for my mom's filet. Don't know how she eats it so well done. Fryboy, kudos to you! I cooked them stovetop the whole time, even moms - and the whole time she kept saying, "I never at a filet cooked this way before". After the meal, she said it was one of the best she has had! Thanks for your help!
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Old 09-17-2006, 07:12 PM   #14
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We expected nothing less from you, Michelemarie!

Sauce sounds great, too -- how was it?
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Old 09-17-2006, 07:57 PM   #15
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i use a stainless steel skillet rub em in salt pepper and olive oil get skillet super hot, sear 2 minutes each side, should flip easily when properly seared as will have crust and not stick, then finish in 450 degree oven for 5 minutes, wrap in foil for 6-8minutes, then serve

comes out pink all the way through, in between medium and medium rare
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Old 09-17-2006, 07:58 PM   #16
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im talkin 2 inch thick filets
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Old 09-17-2006, 08:19 PM   #17
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Quote:
Originally Posted by Mylegsbig
i use a stainless steel skillet rub em in salt pepper and olive oil get skillet super hot, sear 2 minutes each side, should flip easily when properly seared as will have crust and not stick, then finish in 450 degree oven for 5 minutes, wrap in foil for 6-8minutes, then serve

comes out pink all the way through, in between medium and medium rare
That all sounds perfect to me.

Try putting the steaks on a warm plate and covering them with an inverted plate -- works as well as foil and it's faster.
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Old 09-17-2006, 08:37 PM   #18
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Thanks for your support! I put the filets in the ss pan in 2 T of butter, cooked on medium high each side 4 minutes, then lowered to medium and cooked til thermometer read 160 (too long I think because they were just slightly pink, I like it a little more rare) and removed to plate with foil. Then I added 2 cups sliced mushrooms for a minute, deglazed with 3/4 cup marsala wine, added 1/4 balsamic vinegar and heated until liquid reduced by 1/2 Removed from heat, added 1/4 c thin sliced green onions and 1 T butter, ladled over filets. The sauce was amazing - but credit must be given where due - this is Erik's recipe - and I have given him much karma! Yum!
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