- Dec 29, 2013
- 8
- 11
I'm honored to have been tapped to prepare Filet Mignon for the majority of the 20 covid-distanced wedding guests who don't have the optional chicken.... Young bride and groom want what they've heard is the best, yet they're keeping the wedding-bubble close and local to their credit. Not gonna argue, but Filet it is. I've never done individual steaks to order for this many and I appreciate your input on preparation for a group. How would you cook Filets for 20?
Shall I use my large iron skillets and pre-sear the Filets in batches in butter/garlic/herbs to a common temp (what temp?) and then finish them in the oven all together, pulling them at individual done-ness temperature preferences. Or, should I sear first and later return them in batches to a large griddle and pull at the desired serving temp? Thoughts? Regardless, how do I manage resting time? That's usually critical for with meat for me.
We're working up sauces as well. I've got a killer multi-stage Irish whiskey, whole bottle of red wine, etc. reduction deglased off the skillet that we use for prime rib at the holidays, and other sauces are under consideration too. Your Filet topping sauce/topping thoughts are appreciated as well.
Father of the bride was a San Francisco line chef as a younger man and knows good food. No worries ;)
Shall I use my large iron skillets and pre-sear the Filets in batches in butter/garlic/herbs to a common temp (what temp?) and then finish them in the oven all together, pulling them at individual done-ness temperature preferences. Or, should I sear first and later return them in batches to a large griddle and pull at the desired serving temp? Thoughts? Regardless, how do I manage resting time? That's usually critical for with meat for me.
We're working up sauces as well. I've got a killer multi-stage Irish whiskey, whole bottle of red wine, etc. reduction deglased off the skillet that we use for prime rib at the holidays, and other sauces are under consideration too. Your Filet topping sauce/topping thoughts are appreciated as well.
Father of the bride was a San Francisco line chef as a younger man and knows good food. No worries ;)