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/h/food
Mwang1996 they/them  1yr ago (text post) 343 thread views #191892

Filet Mignon

Advice welcome on balancing the salt level between the duxelles, prosciutto, and the actual tenderloin itself.

https://i.rdrama.net/images/1690600204974841.webp https://i.rdrama.net/images/1690600205394946.webp

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If that's genuinely something you made, congratulations.

But prosciutto? I thought the blurb was to wrap the meat in a crepe and then slather on the duxelles?

Edit: Okay, now I see that's the proper recipe

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Thanks. It is, I cook this dish once every like 2-3 years to gauge how much I’ve improved.

I think if you want to keep the water from getting to the pastry something that is hydrophobic is better, which is why prosciutto is used, because it’s high in fat.

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Yeah, that makes sense. I'm just remembering from the video I saw recently, which was:

He uses a giant crepe to wrap the meat. (Good videos, too)

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Ah I thought I remembered that, it was a Ramsey video I saw.

Cool you made that

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Yeah, I like that dude but I think I haven’t seen this video before. I’ll check it out, always fun to learn new tricks from videos.

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I like his pasta dishes, they're very simple.

I keep thinking to make the cacio e pepe

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Love cacio e pepe. Really makes you just get better at basic fundamental stuff with your cooking.

You should post it or dm lol always cool to see food.

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VERY nice. I like the choice of Brussel sprouts instead of the more traditional asparagus.

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I won’t even lie, the real reason I used Brussels sprouts is because I can’t cook asparagus for the life of me.

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Lol. The secret to good asparagus is to smother them in so much salt and butter they loose all nutritional value.

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My issue is that the tips are cooked before the stem. You apply the butter evenly throughout? I use olive oil + garlic + lemon.

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yea I like to melt some butter and toss them before roasting them 425 for like 12 mins.

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It helps to wrap them in tinfoil while baking them.

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Asparagus sucks anyway, even if you BBQ perfect it's still a bit wirey

Brussels sprouts when done right and cripsy are way better

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Agreed, I think it might also be the thin butt Brussels sprouts I buy.

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Brussel sprouts are great if you halve them, douse them in olive oil, spread them evenly on a baking sheet, cover them in grated grated (real) Parmesan, bake them at 350 for 28 minutes.

Wait for them to cool then drizzle authentic balsamic vinegar, then toss them.

Asparagus are a better accompaniment for steak when they’re blackened on the grill and tossed in a bernaise sauce. Squeeze a lemon over them then serve.

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That’s not filet mignon it’s a beef Wellington, you poor fricking cute twink (no offense).

I’ve tried it a few times myself and failed twice.

The first mistake is trying to make duxelles from a mushroom puree instead of pâté de foie gras. There’s no substitute for the liver of a suffering goose. Mushrooms will clump up and cause the pastry to cook unevenly.

Also the less puff pastry you use the better. What seems like a paper thin slice of pastry will expand in the oven more than you’d think. Too much pastry equals an uncooked tenderloin and a soggy dish.

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I’ll try foie gras, sounds like an interesting idea. Would you warm it up beforehand to smear it on better or sauté it? Would you add anything else to the foie gras?

I would think the foie gras would make it almost too rich (and some people I cook for don’t like it) but it’s worth at least another try.

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Leave the foie gras out with the tenderloin until they’re both room temperature. It’ll make the foie gras easier to spread, and the tenderloin cook more evenly.

You need to smear the tenderloin with a mild mustard after you sear it to add some acidity. I prefer Dijon because its acidity balances the dish and adds a touch of spice.

I like to sauté the foie gras with a couple diced sprigs of taragon, but that’s a little different from the traditional preparation.

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I always leave my meats out before sear to reach room temp. I did Dijon before as well with the beef Wellington I cooked in this pic.

I wouldn’t understand when you’d sauté it. Sauté spread or spread sear? I figure sautéing it would create a crust, which is great for flavor but bad for the spreadability.

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I don’t know what sauté actually means, I’m not a trained chef.

What I mean is that if you put the foie gras in a pan with a healthy heaping of butter and minced taragon and cook it until you get a distinct aroma of the taragon with a hint of the foie gras, then take that out of the pan and pureé it, the finished dish will taste better.

Leave that pureé out until it’s room temperature, spread it on the tenderloin, then wrap it with as thin a layer of pastry as you can. But first baste the pastry sheet with a little butter. After you wrap it baste again with some melted butter and score it with a kinfe.

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Sauté generically means fry in a bit of oil. I like the food processor part, clever way to get it back to an even consistency, but does it make the foie gras more gummy?

Ok, thanks for the breakdown. I’ll give it a shot and if it turns out well I’ll post results.

Edit: Why did your attempts fail? You might need a better barrier between your fillet and the puff pastry.

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The fancy hard-working Americans in the old country are pretty good at making a well-marbled sweeter ham. I’ve never tried it but I bet it would turn out better.

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I don’t remember it being too gummy.

Both failed attempts I had were because I tried to dice the mushrooms and pâté instead of making a purée.

For lack of a better word they were both too chunky and the pastry and meat didn’t cook evenly. I will say that the mushrooms were too salty with the prosciutto.

I think I also tried to use prosciutto that was aged too long once. I bought the most expensive prosciutto I could find, and it was excellent by itself but the dish was too salty. I think it was 34 month aged.

Knowing a little about how the dirty, sub-human, wops cure meats, I bet that the older the meat the saltier it will be.

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Okay thanks. I had a lesser version of your salt troubles but I adjusted the duxelles salt level and also had a food processor for my mushrooms. Thanks for the info!

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Attempt 1 failed because the pastry was too thick. Attempt 2 failed because I made a mushroom duxelles that wasn’t puréed and it cooked the pastry unevenly and came apart when I tried to slice it - it was also too salty because I used a prosciutto that was aged too long.

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:#marseyaugustlove:

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Imagine wasting your time on rubbish like this

Get a microwave tbh

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