August 28th, 2015

How to Plate a Filet Mignon

How to Plate a Filet Mignon

Remember how we discussed being visual people? Okay, ME being a visual person.

Well, that applies to food presentation as well.

When I eat, I like it to be a feast for ALL the senses – not just my taste buds. I think everyone can appreciate the extra effort.

The same meal slapped on a paper plate without rhyme or reason tastes differently when presented on a beautiful dish and arranged in an eye-pleasing manner.

Don’t you agree?

It might be the exact same food, but we will perceive the well-plated version to TASTE better.

We don’t just taste with our taste buds. We taste with our eyes as well.

And a filet mignon definitely deserves to be plated well.

So how does one plate a filet successfully?

  1. Choose a plate that is simple and elegant – like your steaks. A basic, white, circular plate will do nicely. That way, the colors and arrangement of the food can be easily seen.
  2. Consider color and texture. Pair your filet mignon with greens, reds and yellows for beautiful effect.
  3. Think of symmetry, design and balance. A heaping pile on the left side of the plate is not visually pleasing. Space it out – think of it like a painting.
  4. Minimalist is best. Leave space on the plate and don’t pile it on.
  5. Go up. Finer restaurants stack up rather than space outward. It gives the plate visual depth and provides white space on the plate. Beautiful!
  6. Do it sparingly, but do garnish with spices, and a dab of sauce for color and embellishment and flavor.

And, remember, if it’s beautiful to you, it’s probably beautiful to whomever sits down at your table. So take the time to plate your filet mignon well.

Your guests/family/friends will appreciate you – and the filet – that much more!


August 24th, 2015

Filet Mignon Video Tutorial

Are you a visual person?

I am.

Sometimes I just need someone to SHOW me how to do something. Seems like with YouTube and social media, video is the quickest way to thoroughly explain a topic.

And what better topic than steak? Filet mignon, to be exact.

The corporate chef for The Kansas City Steak Company has put together a video that provides tips on preparing their #1 best seller – the filet mignon.

It’s tender. It’s juicy. It’s buttery soft. But cook it wrong and it’ll taste like a hockey puck.

Trust me.

These steaks are delicate so you want to treat your filet with tender loving care. That way, it’ll love you right back.

Like it wrapped with bacon? Done.

Marinated? Check.

Bone-in or without? Sure!

So many choices. And when done right, this cut is brimming with flavor and leaves a lasting impression. It’s cut from the beef tenderloin roast and it’s really special.

So, what are the chef’s main tips?

  1. Make sure it’s aged 28 days and the fat has been hand removed. That way, the beautiful beef shines through.
  2. Check to ensure it’s well marbled for optimal flavor.
  3. Thaw frozen steaks overnight in your refrigerator.
  4. Take them out about a half hour before and let them come up to room temperature. That will allow them to cook evenly on the grill.
  5. Use a clean, hot grill cranked up to 500 degrees Fahrenheit.
  6. A high, dry heat works best with a low fat content steak like filet mignon.
  7. It’s recommended to cook these steaks to medium rare for best results. Do not overcook. (Remember the hockey puck?)
  8. Season all sides of the filet mignon so the natural flavor is brought out in every single bite.
  9. Keep one side of the grill hot and the other side on medium. Halfway through, move the steaks to the medium side so that they continue to cook but don’t burn on the outside.
  10. Cook to an internal temperature of 128 degrees Fahrenheit. Use a meat thermometer in the center of the steak to test. Don’t ever check with a knife.
  11. Let the steaks rest on a platter for 5-10 minutes. They won’t get cold! This allows the natural juices to flavor the whole steak.

Follow these chef tips for a beautiful filet mignon every time! And watch more videos here: https://www.youtube.com/watch?v=BQ_4TmXyDks


August 21st, 2015

Planning a Tailgate

Sandwich Steaks for Planning a Tailgate

Baseball? Preseason football? Your kid’s soccer tournament? Badminton?

It doesn’t matter. It’s tailgatin’ time all around the U.S.A.!

Wherever you live, whoever your team, we all have one thing in common – we need to cheer on our players and we need to eat.

Preferably at the same time.

Whether you’re actually set up out of the back of your truck or car or you’re in your living room or basement, the food has GOT to be right!

And this takes planning, my friends.

Portable grills are perfect for grilling steak in a parking lot. I’ve been known to dig in to the finest steaks in parking lots all around the country.

It’s about dedication, people.

So be sure to pack up the portable grill, a cooler full of steak and accompaniments and all your sides. Plates, napkins, beverages and trash bags are must-have also. Plus containers to transport the leftovers – if there are any.

So what are the best steak cuts for tailgating?

For us, it’s Kansas City Strips and Sirloin steaks, hands down. No question.

Why?

They’re hearty and meaty and perfect for creating Steak Sandwiches. For tailgating, sandwiches are king! Everybody can personalize their sandwich with their own choices – sauces, lettuce, pickles, tomatoes, etc.

Delish!

Plus, the smell of steaks grilling is enough to get any fan riled up – whether it’s in the stadium lot or your own backyard. There’s just something in the smoke.

Maybe throw on some filets for the purists who prefer not to create a sandwich and just want the full steak experience.

I can appreciate that, too.

While you’re planning, take a look at these Tailgating Favorites including the all-important Steak Sandwiches, all-beef hot dogs, burgers, brats, brisket, ribs and more.

You’re sure to find some inspiration for creating the perfect tailgating experience for your crew. Go team!


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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

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