Help JD cook, Part II. Now with food!

[Ensign Steve]

Tomorrow I am going to spoil myself. I saw something in the market that I have never seen before and I just had to posess it! A 6 oz. beef filet with a big ol' slice of bacon wrapped around it! :o Is this a southern thing? How decadent can you get?! So I am going to have it tomorrow with fresh asparagas (no rice or potato, because the steak already puts me way over my calories for one meal). Two questions:

How do I cook the steak? I have been cooking everything, and I mean everything, on the George Foreman grill. But I'm not sure if that will destroy this item? I've seen what happens to bacon once the fat's removed (nothing left but sinew), and the last thing I want to do is turn this filet into a beef jerkey hockey puck, even if it would solve my calorie problem. FWIW, I like my filet rare.

How do I cook the asparagas? That I know I can do on the grill. But it's just straight-up, fresh asparagas. I have olive oil and vinegar and spices and all the stuff I promised I was going to go out and purchase. Now what do I do with them?!

Thanks in advance!

[viscousmemories]

I'd probably do the meat on the grill for a couple minutes, and steam the asparagus. I hate bacon wrapped around meat but I personally love both filet and asparagus unseasoned. If you don't have a steaming method get one of those collapsible dealies that turns a regular pan into a steamer. Like this (although mine's not a fancy double-decker like that). Others will probably have better/wilder ideas about what you should do, and odds are they're smarter than me. You should probably heed them.

[pescifish]

I think the GF grill would be great for those filets. In fact, Omaha Steaks has a cookbook you can download here in .pdf that says:

Originally Posted by Omaha Steaks

Indoor Grills
There are many types of indoor grills, however excellent results have been achieved in the Omaha Steaks test kitchen with contact grills in particular.

Contact Grill Cooking Chart:
Filet Mignon, Bacon-Wrapped......5oz...... 1.75" thick.... 5 min (to medium rare so make it more like 2-3 minutes for rare)

As for asparagus, I love the stuff so much I tend to do almost nothing to them. First bend each spear gently to let it decide for itself where the tough end starts -- they tend to naturally snap at that spot. I rinse them to wash. I very lightly steam them in a open heavy plastic [ziploc, for example] bag in the microwave with no additional water than that left from the rinse. 1-2 minutes tops in the microwave, depending on how many spears (I'd start with just 1 min and check.)

I then shock them to stop cooking (place bag in a bowl of water and ice that you had ready). I eat them as is, cold or room temperature. But sometimes I'll make up a balsamic vinagrette with crushed garlic. I'll drizzle it over the spears with finely chopped onions and sweet santa tomatoes cut in half.

[edited to say that I crossposted with vm and I personally concur about the unseasoned preference for both of these. Maybe salt or pepper. But you now know my personal method of steaming asparagus, fwiw.]

[viscousmemories]

I didn't know you could steam in the microwave. That's hot.

[pescifish]

Wow. How's that for an awesome 5 minute meal?! My kind of dining.

Darn it, I'm still at work and now I'm hungry!

Originally Posted by viscousmemories

I didn't know you could steam in the microwave.

I'm sure you're not supposed to, but I actually like how asparagus comes out better using this method than I do when I would set up one of those steamers in a pot on the stove. I always cooked them too long when I had to figure out how much water and if it was boiling or whatever. Plus I'm lazy and asparagus is something I eat probably at least once a week.

[viscousmemories]

Originally Posted by pescifish

I always cooked them too long when I had to figure out how much water and if it was boiling or whatever.

Yeah, I overcook it 75% of the time I make it. I'm definitely gonna try the nuker.

[pescifish]

And hey, I even found a place that recommends it: Here Everything's Better

Actually, I think the key for me is also that I stop the cooking with the ice water and the plastic bag facilitates that process too.

[MsTirius]

Since it's in season and incredibly cheap around here we've been eating asparagus every other day, my favorite method of preparing them is to roast them in a 375 degree oven for 15 to 20 min with just a bit of olive oil, salt and fresh ground pepper. Yummy!

[wei yau]

I'll ditto the microwave for steaming veggies. Quick, easy and perfectly palatable. Although, I've also have had good success with brushing the asparagus with olive oil, sprinkle a little Kosher salt and a squeeze of lemon-juice and then set under the broiler for like 5 minutes.

I don't think that the bacon-wrapped filet is a Southern thing, I'm used to seeing filet mignon prepared that way just about everywhere. Personally, I don't like that cut of meat. It's too soft. There's no bite to it.

Most of the filets I've seen are pretty thick and a contact grill might leave the center pretty rare, unless you don't mind sorching the outside. But, since you prefer rare, that's fine.

I'd keep an eye on it, those grills cook fast. You can always check the doneness of the meat by pressing down on the center with your thumb (this way you don't have to cut it open and lose all of it's precious fluids):

- if it feels like your cheek, it's rare
- if it feels like the thumb portion of your palm, it's medium
- if it feels like the end of your nose, it's well

[livius drusus]

I've got to vote for MsTirus' roasting method, even though I too love asparagus simply steamed. That just looks too delicious to pass up.

I'm afraid I have no comment on the filet issue as that kind of thing is not really my bag, baby.

[godfry n. glad]

Originally Posted by eldar

I'll ditto the microwave for steaming veggies. Quick, easy and perfectly palatable. Although, I've also have had good success with brushing the asparagus with olive oil, sprinkle a little Kosher salt and a squeeze of lemon-juice and then set under the broiler for like 5 minutes.

Wow... I'll have to try that. I have this tendency to overcook my aspergrass.

I don't think that the bacon-wrapped filet is a Southern thing, I'm used to seeing filet mignon prepared that way just about everywhere. Personally, I don't like that cut of meat. It's too soft. There's no bite to it.

Throw that beast a flank steak! Untenderized!

I'll second the "nearly everywhere". 'Round these parts getting a decent petite filet mignon (which is what it sounds like) it comes broiled and costs deep in the pocket.
I'd also recommend some sauteed mushrooms, but the butter would be a killer on the diet. Maybe nuke 'em with a bit of olive oil?

You can always check the doneness of the meat by pressing down on the center with your thumb (this way you don't have to cut it open and lose all of it's precious fluids):

- if it feels like your cheek, it's rare
- if it feels like the thumb portion of your palm, it's medium
- if it feels like the end of your nose, it's well

So... If it feels like hairy stubble, its rare; if it's covered with a fine layer of mucous, it's well?

[wei yau]

Originally Posted by godfry n. glad

Throw that beast a flank steak! Untenderized!

Flank is actually one of my favorite cuts. I'm not saying that I like my beef tough, as I do enjoy a nicely marbled ribeye. I just find that filets remind me of beef-flavored tofu.

Originally Posted by godfry n. glad

So... If it feels like hairy stubble, its rare; if it's covered with a fine layer of mucous, it's well?

If it's medium and you felt hairy stubble, then you are probably playing with you're meat too much.

[livius drusus]

Originally Posted by eldar

If it's medium and you felt hairy stubble, then you are probably playing with our meat too much.

[Beth]

Originally Posted by livius drusus

I've got to vote for MsTirus' roasting method, even though I too love asparagus simply steamed. That just looks too delicious to pass up.

Gosh, yes. Baked in the oven the way she described is wonderful. I also like sauteeing it in some butter or olive oil and minced garlic and almond slivers. Cook the asparagus till it is just cooked and still has some bitey crunch to it, sprinkle with a little salt and pepper...yum! Not low fat food though. But yummy and good for you if cooked with olive oil versus the butter.

I'm afraid I have no comment on the filet issue as that kind of thing is not really my bag, baby.

Well, same here, kinda. When I make it for dinner guests, I brush it with a melted, salted, garlic butter and broil it on a broiling pan in the oven. I also liberally pepper it. I cook it until well done, though. I only serve well done meats and never offer the option of a rarer meat.

The best meat I ever had served fillet mignon style was little bites of venison tenderloin,wrapped in bacon, grilled over a hickory flame. Hubby and about six guys had to coax me several minutes to try it, when I did, oh gosh! It was absolutely wonderful!

[MsTirius]

I'm not particularly fond of filet, not exactly my favorite cut of meat, it may be tender but it lacks the flavor you could find in cheaper cuts of meat. I've stuffed a tenderloin with an herbed goat cheese, wrapped it in bacon and roasted it in a high oven, or if you're not into bacon , you could always lard the meat with an herb or garlic butter. My preferred method is to lard it with a shallot butter, roast it and serve it with a port wine, fig and shallot reduction. It's a rather bland cut you could basically add anything to it, as long as it has a high fat content and fast cooking time.

[Ensign Steve]

Okay, I did the filet on the GF grill for 3 minutes and it was still raw. Another 3 minutes and it was perfectly red and bloody. Maybe because I started out with a cold grill? Anyway, once it was done, it was perfection. Sooo decadent.

Originally Posted by pescifish

As for asparagus, I love the stuff so much I tend to do almost nothing to them. First bend each spear gently to let it decide for itself where the tough end starts -- they tend to naturally snap at that spot.

What a great tip. I'd never heard of that, but it worked perfectly. I brushed them with oil and garlic salt and cooked them on the grill, right next to the steak.

I'm still groggy from the meal. Thanks guys!

[Dingfod]

Mmmm, filet minon. My favorite.

[Bella]

For future reference, make sure your cooking surface is hot-hot-hot before laying the meat down. A hot surface ensures a good sear, which means lots of crusty goodness .

One thing to watch out for with the GF grill - the heat from both the top and bottom creates steam, which means buh-bye to the crusty goodness.

I'm glad you enjoyed your meal, JD. There's nothing better than to have a great meal that you made yourself!

[Crumb]

I'm glad you enjoyed your meal, JD. There's nothing better than to have a great meal that you made yourself!

Um...I think a great meal made by someone else is much better.

[viscousmemories]

Yeah, whenever I give a cooking time for GF grill stuff I assume it's been pre-heated for 3-5 minutes first. That comes straight from the users guide that came with it.

I had a good dinner tonight too, but I'll take it to another thread.

[wei yau]

Originally Posted by Bree

One thing to watch out for with the GF grill - the heat from both the top and bottom creates steam, which means buh-bye to the crusty goodness.

D'oh!

I never realized that and I've been using the GF grill for ages. Always disappointed in its searing abilities.

I've never said this before, but I'm glad that we have culinary experts such as yourself (and the newly arrived Ms. Tirius) in this forum.

[livius drusus]

Originally Posted by eldar

I've never said this before, but I'm glad that we have culinary experts such as yourself (and the newly arrived Ms. Tirius) in this forum.

A loud and hearty amen to that.

[Skep]

Originally Posted by livius drusus

A loud and hearty amen to that.

I'll echo that and add that I'm glad there's a separate food forum here. I lobbied unsuccessfully for a food forum at both RW and SC. Food and recipe threads tend to drop off the main topics page of General Discussion forums too quickly; they need a slower pace to give folks a chance to try a recipe and be able to easily find the thread to comment on it. Thanks, 54 and 995.

[viscousmemories]

Originally Posted by Skeptoid

Thanks, 54 and 995.

Actually 54 deserves all the praise. If it wasn't for her encouragement and guidance I'd still think frozen burritos and Kraft mac & cheese were a homecooked meal. If she has inspired me to be even half as excited as she is about food, it still made the separate forum an obvious and non-negotiable choice when we set this place up.

[livius drusus]

Aw, shucks... T'weren't nuttin. I really love this forum too. I think George Foreman should pay us royalties.