The schweinshaxe yesterday was cooked thoroughly, so today, something bloody. Along with the hock, I bought a whole fillet of beef. After cutting it into various serving sized, I thought I would have an old fashion fillet mignon. I haven't had this in a couple decades now, so it is about time. Salted and peppered and then seared in high heat. After a bit of rest and this is the result. It's texture is so different from the ribeye and striploin I usually have, it did put me off a little at first. But then it has its good points and I enjoyed it.
Tuesday, April 15, 2008
Fillet Mignon
The schweinshaxe yesterday was cooked thoroughly, so today, something bloody. Along with the hock, I bought a whole fillet of beef. After cutting it into various serving sized, I thought I would have an old fashion fillet mignon. I haven't had this in a couple decades now, so it is about time. Salted and peppered and then seared in high heat. After a bit of rest and this is the result. It's texture is so different from the ribeye and striploin I usually have, it did put me off a little at first. But then it has its good points and I enjoyed it.
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