05-31-2010, 03:15 PM #331figsfiggyfigsGuest
05-31-2010, 03:21 PM #332
^^ yep, that's the way to do it.
8-10 minutes 175°C
06-14-2010, 11:25 AM #333
06-14-2010, 12:58 PM #334
^ looks nice and tasty!
And what wine is in that glass?
I'm cooking 1.2 kilograms (2.64lbs?) of sirloin, in the oven right now.
Pics when it's done.
06-14-2010, 01:26 PM #335
06-14-2010, 02:53 PM #336
I was being very lazy so I just made some pancakes"I put the fires out."
"you made them worse."
06-14-2010, 03:28 PM #337
^^ mmm Chianti, I sure could go for a glass right about now.
^ mmm pancakes, if only I were not on a LCHF streak.
Well, killed my Sirloin, I'm sorry to say. Baked it at very low temp (125°C)
just to be safe, but live and learn I guess. Next time I'll try harder not to kill it.
Out of the oven and rested for 30 min:
Proof of the assassination (Bourdain would not have been proud):
06-14-2010, 04:38 PM #338
Hi can I give you some cooking advice? First you need to buy a meat thermometer if you don’t already have one. Also if you want caramelization (a nice crust) on the outside, you will need to pat the meat dry with paper towels, (don’t use butter it will burn in the skillet) season liberally with salt and pepper before searing . Heat a large cast iron skillet with a little canola oil as hot as you can take the smoking and sear the meat on all sides. When searing the meat resist the urge to move the meat before it has formed a crust which takes about 1-2 minutes on each side (the meat will slide not grip the pan once it has formed a crust). Once the meat has seared, place the skillet in a 500 degrees F preheated oven to roast for about 18-20 minutes for rare and 20-22 minutes for medium-rare. But use the thermometer to make sure at around the 16 minute mark. Once at the meat is done remove the meat from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Then slice and enjoy.
If you just want to roast your meat and not sear it first. Below is INA GARTEN recipe.
Preheat the oven to 500 degrees F.
Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.
I hope that helps for next time.
06-14-2010, 04:54 PM #339
Similar threads merged. Yumm!
On a related note. Today I grilled some wild salmon on which I had sprinkled thai spices.
I then made a nice spicy pineappley sauce over some wild rice and served it with the salmon.
No pics.. too busy eating it!
06-14-2010, 04:58 PM #340
Thank you, that's very helpful! I'll take that into consideration next time for sure.
Until then I'm going back to toasting hazelnuts in the oven.
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