Filet Mignon - WELL DONE! (1 Viewer)

[ragincajun]

My wife is pregnant but wants a Filet Mignon. I have 4 thawing out currently. Hers has to be well done though due to the pregnancy. Tips, ideas, thoughts, general coffee talk?

 

[Limp Ditka]

Cook it longer than the others.

 

[shadyridr]

divorce

 

[B-Deep]

prepare to have your wife raked over the coals, i believe the general consensus will be something along the lines of feed her a charcoal briquette as it is as tasty as a well done steak

i'd say see if she is ok with you butterflying it or something to assist in cooking, i'd think cooking a well done filet could be a challenge

 

[Osaurus]

Microwave it

 

[Henry Ford]

http://www.noreciperequired.com/technique/how-cook-perfect-filet-mignon#

 

[Ramsay Hunt Experience]

I think medium generally suffices for pregnant women. But I'd just cook it slowly at a lower heat.

 

[shadyridr]

PM RN

 

[Scoresman]

filet is the steak to eat if you have to have it well done. It still stays relatively tender assuming you don't completely char it.

 

[Dan Lambskin]

Grind it up into burger form

 

[SmoovySmoov]

Blend it into a smoothie.

 

[Plorfu]

Punch her in the face. With a pickaxe.

 

[stbugs]

I like the grill and oven method. A little bit of olive oil (usually marinate the filets for a bit in olive oil and McCormack's steak seasoning) into a hot cast iron pan on the grill and I sear for around 2 minutes on both sides. Then, with the oven on 400 already, I put the pan from the grill right into the oven for about 10 minutes. I pour some melted butter and garlic on top of the filets and every so often scoop up and put more back on top to keep the tops covered. Take it out and let it rest for a bit and they are usually really nice, tender and flavorfull. I get them at Costco for $14 per pound, so usually $28 for filets for my wife and I and my 3 boys.

Just put your wife's on the grill a little bit earlier and it should end up well enough.

 

[sbonomo]

why do pregnant women need to eat well done? Yet another reason not to have kids.

 

[Fat Nick]

I think medium generally suffices for pregnant women. But I'd just cook it slowly at a lower heat.

Don't do this...that's how you make jerkey.

The key would be to get a really hot sear to hold in the juice, and then cook it as you normally would a well-done steak. The challenge with cooking a "good" well-done steak is keeping the juice in while cooking it well enough. The sear is important.

It's honestly easier to do in a cast-iron skillet or pan on a stove/oven than it is in a grill IMO. (My wife is 5 months pregnant) Pre-heat the oven to 500+, Heat an oven-safe pan on high on the stovetop. When it's hot, add a little oil and some butter, and put the steak in to sear up one side, then filp. Then put the whole thing in the oven. Time will depend on thickness of the cut. That searing will hold in natural juices, and the oil/butter will help keep it moist.

Lastly, Filet Mignon is a horrible choice for well-done IMO. A heavily marbled cut like a ribeye with big chunks of fat will cook into the meat and keep it more moist.

 

[fantasycurse42]

Cook it longer than the others.

To further elaborate - cook the other ones to medium and leave this one on longer.

 

[Fat Nick]

why do pregnant women need to eat well done? Yet another reason not to have kids.

The number of "rules" my wife follows for pregnancy eating is unreal. It's a miracle I'm even alive because I think my mom ate whatever and smoked while I was in the womb.

Well-done meat

No sushi

2 servings of seafood a week maximum

No soft-serve ice cream

No deli-sliced lunch meat (pre-packed is OK)

No Caesar dressing (anchovies)

No unpasteurized cheeses.

 

[=Smackdown=]

Start hiding steaks

 

[culdeus]

Well done steak is effectively feeding cancer to your newborn. I'm serious. This is a hard no.

 

[culdeus]

http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats

 

[Baloney Sandwich]

why do pregnant women need to eat well done? Yet another reason not to have kids.

There is no valid medical reason

 

[Baloney Sandwich]

why do pregnant women need to eat well done? Yet another reason not to have kids.

There is no valid medical reason

 

[Parrothead]

cook the steak medium rare.. charred/ well done meat is worse for you

 

[culdeus]

cook the steak medium rare.. charred/ well done meat is worse for you

Ultimately, I think we'll find out that even Mid-Rare is too far. That is where the science is converging. If you want to cook past rare you need to microwave it. Srs.

 

[Ramsay Hunt Experience]

I think medium generally suffices for pregnant women. But I'd just cook it slowly at a lower heat.

Don't do this...that's how you make jerkey.

The key would be to get a really hot sear to hold in the juice, and then cook it as you normally would a well-done steak. The challenge with cooking a "good" well-done steak is keeping the juice in while cooking it well enough. The sear is important.

It's honestly easier to do in a cast-iron skillet or pan on a stove/oven than it is in a grill IMO. (My wife is 5 months pregnant) Pre-heat the oven to 500+, Heat an oven-safe pan on high on the stovetop. When it's hot, add a little oil and some butter, and put the steak in to sear up one side, then filp. Then put the whole thing in the oven. Time will depend on thickness of the cut. That searing will hold in natural juices, and the oil/butter will help keep it moist.

Lastly, Filet Mignon is a horrible choice for well-done IMO. A heavily marbled cut like a ribeye with big chunks of fat will cook into the meat and keep it more moist.

I don't buy the claim that searing seals in juices. I certainly recommend searing meat, because the Maillard reaction is tasty, but several top restaurants (when serving meat done past medium rare) will slowly cook the meat in a sous vide to the appropriate temperature and then merely sear at the end of the process, after the meat has reached doneness.

Similarly, plenty of restaurants roast a prime rib low and slow and then sear at the end.

 

[Parrothead]

cook the steak medium rare.. charred/ well done meat is worse for you

Ultimately, I think we'll find out that even Mid-Rare is too far. That is where the science is converging. If you want to cook past rare you need to microwave it. Srs.

cooking a perfect filet is an art form

 

[NCCommish]

I think medium generally suffices for pregnant women. But I'd just cook it slowly at a lower heat.

Don't do this...that's how you make jerkey.

The key would be to get a really hot sear to hold in the juice, and then cook it as you normally would a well-done steak. The challenge with cooking a "good" well-done steak is keeping the juice in while cooking it well enough. The sear is important.

It's honestly easier to do in a cast-iron skillet or pan on a stove/oven than it is in a grill IMO. (My wife is 5 months pregnant) Pre-heat the oven to 500+, Heat an oven-safe pan on high on the stovetop. When it's hot, add a little oil and some butter, and put the steak in to sear up one side, then filp. Then put the whole thing in the oven. Time will depend on thickness of the cut. That searing will hold in natural juices, and the oil/butter will help keep it moist.

Lastly, Filet Mignon is a horrible choice for well-done IMO. A heavily marbled cut like a ribeye with big chunks of fat will cook into the meat and keep it more moist.

 

[Notorious T.R.E.]

Butterfly it? I'm assuming she just prefers no red middle?

 

[NCCommish]

I think medium generally suffices for pregnant women. But I'd just cook it slowly at a lower heat.

Don't do this...that's how you make jerkey.

The key would be to get a really hot sear to hold in the juice, and then cook it as you normally would a well-done steak. The challenge with cooking a "good" well-done steak is keeping the juice in while cooking it well enough. The sear is important.

It's honestly easier to do in a cast-iron skillet or pan on a stove/oven than it is in a grill IMO. (My wife is 5 months pregnant) Pre-heat the oven to 500+, Heat an oven-safe pan on high on the stovetop. When it's hot, add a little oil and some butter, and put the steak in to sear up one side, then filp. Then put the whole thing in the oven. Time will depend on thickness of the cut. That searing will hold in natural juices, and the oil/butter will help keep it moist.

Lastly, Filet Mignon is a horrible choice for well-done IMO. A heavily marbled cut like a ribeye with big chunks of fat will cook into the meat and keep it more moist.

I don't buy the claim that searing seals in juices. I certainly recommend searing meat, because the Maillard reaction is tasty, but several top restaurants (when serving meat done past medium rare) will slowly cook the meat in a sous vide to the appropriate temperature and then merely sear at the end of the process, after the meat has reached doneness.

Similarly, plenty of restaurants roast a prime rib low and slow and then sear at the end.

Sure if he could do sous vide that is great. But most people don't have the right setup to do that. The method Nick outlines is the one I have seen several big time chefs advocate.

 

[ChiefD]

My wife is pregnant but wants a Filet Mignon. I have 4 thawing out currently. Hers has to be well done though due to the pregnancy. Tips, ideas, thoughts, general coffee talk?

First child?

 

[Ramsay Hunt Experience]

I think medium generally suffices for pregnant women. But I'd just cook it slowly at a lower heat.

Don't do this...that's how you make jerkey.

The key would be to get a really hot sear to hold in the juice, and then cook it as you normally would a well-done steak. The challenge with cooking a "good" well-done steak is keeping the juice in while cooking it well enough. The sear is important.

It's honestly easier to do in a cast-iron skillet or pan on a stove/oven than it is in a grill IMO. (My wife is 5 months pregnant) Pre-heat the oven to 500+, Heat an oven-safe pan on high on the stovetop. When it's hot, add a little oil and some butter, and put the steak in to sear up one side, then filp. Then put the whole thing in the oven. Time will depend on thickness of the cut. That searing will hold in natural juices, and the oil/butter will help keep it moist.

Lastly, Filet Mignon is a horrible choice for well-done IMO. A heavily marbled cut like a ribeye with big chunks of fat will cook into the meat and keep it more moist.

I don't buy the claim that searing seals in juices. I certainly recommend searing meat, because the Maillard reaction is tasty, but several top restaurants (when serving meat done past medium rare) will slowly cook the meat in a sous vide to the appropriate temperature and then merely sear at the end of the process, after the meat has reached doneness.

Similarly, plenty of restaurants roast a prime rib low and slow and then sear at the end.

Sure if he could do sous vide that is great. But most people don't have the right setup to do that. The method Nick outlines is the one I have seen several big time chefs advocate.

There's nothing magic about a sous vide. Use a 200 degree oven if you prefer. It's an established method for cooking thick steaks to a more uniform doneness.

 

[culdeus]

I think medium generally suffices for pregnant women. But I'd just cook it slowly at a lower heat.

Don't do this...that's how you make jerkey.

The key would be to get a really hot sear to hold in the juice, and then cook it as you normally would a well-done steak. The challenge with cooking a "good" well-done steak is keeping the juice in while cooking it well enough. The sear is important.

It's honestly easier to do in a cast-iron skillet or pan on a stove/oven than it is in a grill IMO. (My wife is 5 months pregnant) Pre-heat the oven to 500+, Heat an oven-safe pan on high on the stovetop. When it's hot, add a little oil and some butter, and put the steak in to sear up one side, then filp. Then put the whole thing in the oven. Time will depend on thickness of the cut. That searing will hold in natural juices, and the oil/butter will help keep it moist.

Lastly, Filet Mignon is a horrible choice for well-done IMO. A heavily marbled cut like a ribeye with big chunks of fat will cook into the meat and keep it more moist.

I don't buy the claim that searing seals in juices. I certainly recommend searing meat, because the Maillard reaction is tasty, but several top restaurants (when serving meat done past medium rare) will slowly cook the meat in a sous vide to the appropriate temperature and then merely sear at the end of the process, after the meat has reached doneness.

Similarly, plenty of restaurants roast a prime rib low and slow and then sear at the end.

I think medium generally suffices for pregnant women. But I'd just cook it slowly at a lower heat.

Don't do this...that's how you make jerkey.

The key would be to get a really hot sear to hold in the juice, and then cook it as you normally would a well-done steak. The challenge with cooking a "good" well-done steak is keeping the juice in while cooking it well enough. The sear is important.

It's honestly easier to do in a cast-iron skillet or pan on a stove/oven than it is in a grill IMO. (My wife is 5 months pregnant) Pre-heat the oven to 500+, Heat an oven-safe pan on high on the stovetop. When it's hot, add a little oil and some butter, and put the steak in to sear up one side, then filp. Then put the whole thing in the oven. Time will depend on thickness of the cut. That searing will hold in natural juices, and the oil/butter will help keep it moist.

Lastly, Filet Mignon is a horrible choice for well-done IMO. A heavily marbled cut like a ribeye with big chunks of fat will cook into the meat and keep it more moist.

I don't buy the claim that searing seals in juices. I certainly recommend searing meat, because the Maillard reaction is tasty, but several top restaurants (when serving meat done past medium rare) will slowly cook the meat in a sous vide to the appropriate temperature and then merely sear at the end of the process, after the meat has reached doneness.

Similarly, plenty of restaurants roast a prime rib low and slow and then sear at the end.

Sure if he could do sous vide that is great. But most people don't have the right setup to do that. The method Nick outlines is the one I have seen several big time chefs advocate.

There's nothing magic about a sous vide. Use a 200 degree oven if you prefer. It's an established method for cooking thick steaks to a more uniform doneness.

agree with this

If you have to go well done then cook it like a brisket at 225 or so.

 

[B-Deep]

Yes, all the advice about telling your pregnant wife that the way she is taking care of her body and her baby is wrong would be spot on. There is simply no way this can go wrong.

 

[Maurile Tremblay]

Sure if he could do sous vide that is great. But most people don't have the right setup to do that.

This has great reviews on Amazon. For $300, it seems like it might be worth it.

 

[NCCommish]

I think medium generally suffices for pregnant women. But I'd just cook it slowly at a lower heat.

Don't do this...that's how you make jerkey.

The key would be to get a really hot sear to hold in the juice, and then cook it as you normally would a well-done steak. The challenge with cooking a "good" well-done steak is keeping the juice in while cooking it well enough. The sear is important.

It's honestly easier to do in a cast-iron skillet or pan on a stove/oven than it is in a grill IMO. (My wife is 5 months pregnant) Pre-heat the oven to 500+, Heat an oven-safe pan on high on the stovetop. When it's hot, add a little oil and some butter, and put the steak in to sear up one side, then filp. Then put the whole thing in the oven. Time will depend on thickness of the cut. That searing will hold in natural juices, and the oil/butter will help keep it moist.

Lastly, Filet Mignon is a horrible choice for well-done IMO. A heavily marbled cut like a ribeye with big chunks of fat will cook into the meat and keep it more moist.

I don't buy the claim that searing seals in juices. I certainly recommend searing meat, because the Maillard reaction is tasty, but several top restaurants (when serving meat done past medium rare) will slowly cook the meat in a sous vide to the appropriate temperature and then merely sear at the end of the process, after the meat has reached doneness.

Similarly, plenty of restaurants roast a prime rib low and slow and then sear at the end.

Sure if he could do sous vide that is great. But most people don't have the right setup to do that. The method Nick outlines is the one I have seen several big time chefs advocate.

There's nothing magic about a sous vide. Use a 200 degree oven if you prefer. It's an established method for cooking thick steaks to a more uniform doneness.

Sous vide is cooking meat or vegetables in an airtight sealed plastic bag at tightly controlled low temps for long times right?

 

[NCCommish]

Sure if he could do sous vide that is great. But most people don't have the right setup to do that.

This has great reviews on Amazon. For $300, it seems like it might be worth it.

That is pretty cool.

 

[B-Deep]

St Peter at the gate: "Well soldier, what hill did you die on?"

Rajin: "Told my pregnant wife she had no idea what was really healthy and refused to cook a filet to well done.."

St Peter: "ok, we'll put that in the book as 'cause of death: stupidity"

 

[Maurile Tremblay]

I don't buy the claim that searing seals in juices.

It does the opposite.

 

[Fat Nick]

Yes, all the advice about telling your pregnant wife that the way she is taking care of her body and her baby is wrong would be spot on. There is simply no way this can go wrong.

Just to be clear...I've never told my wife what she should or shouldn't eat. I just have internal opinions that will stay internal. I may be a bit off sometimes, but I'm not THAT crazy man!

 

[johnnycakes]

Microwave it

 

[SWC]

when you get home throw that steak right on the barbie and say good day mate to your wife and then tell her you traveled down under to get her the best well done steak ever and then you hand her that steaming hockey puck of charred crap and have a cold one because you have it earned it right there captain american take that to the bank brohans

 

[Fat Nick]

I don't buy the claim that searing seals in juices.

It does the opposite.

Opinions are like...well, we get it. I'm certainly not one to argue with "food scientists," but I don't really care how anyone else cooks their steaks. Do what you please and what you like. I know how I cook mine, and I think I cook a pretty mean steak. I've never tried the non-seared method, and I usually end up with a pool of juice on my plate when I'm done that looks like a murder scene, so...to each their own.

 

[ShaHBucks]

What he said

 

[Maurile Tremblay]

I don't buy the claim that searing seals in juices.

It does the opposite.

Opinions are like...well, we get it.

I don't think anyone's disputing the opinion that searing meat makes it taste better. (It just doesn't do so by sealing in the juices.)

 

[jplvr]

My buddy's wife is neurotic as hell about this kind of stuff, and she ate hers between medium to medium well when she was pregnant.

 

[McGarnicle]

Grill her a chicken breast.

 

[Fat Nick]

I don't buy the claim that searing seals in juices.

It does the opposite.

Opinions are like...well, we get it.

I don't think anyone's disputing the opinion that searing meat makes it taste better. (It just doesn't do so by sealing in the juices.)

Oooooh....Lol. OK. Got it.

 

[jon_mx]

why do pregnant women need to eat well done? Yet another reason not to have kids.

Seems like an old wive's tail.

 

[ragincajun]

My wife is pregnant but wants a Filet Mignon. I have 4 thawing out currently. Hers has to be well done though due to the pregnancy. Tips, ideas, thoughts, general coffee talk?

First child?

number 2.She typically likes her steak medium.

 

[gianmarco]

Cook it longer than the others.