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

Cool you made that

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