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/ck/ - Food & Cooking

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15314472 No.15314472 [Reply] [Original]

Rate my first attempt at filet au poive.

Sides consisted of a light salad with homemade vinaigrette and fingerling potatoes fried in duck fat with garlic butter shallot and parsley.

>> No.15314479
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15314479

>>15314472

>> No.15314494
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15314494

>>15314472
Also kinda cheated using sous vide to get the perfect medium rare but turned out great

>> No.15314529

>>15314472
I like it. Would eat with Gusto, even though he has terrible table manners.

>> No.15314543

>>15314494
>sous vide

I see you’re an aristocrat

>> No.15314544

>>15314472
9/10

Hits my preferred flavour profiles and steak au poivre is one of my faves, only real criticism I have is the sauce looks like it started to split a little. Peppercorns hide all sins though

>> No.15314553

sauce is curdled and potatoes look dry and bad

>> No.15314555

sauce is broken.

>> No.15314563

>>15314544
>>15314553
>>15314555
OP here. Sauce definitely started to get a bit too dense. If it was my second go around I’d have probably added a ladle of stock to dilute it a bit. Then it would be pretty perfect. The flavor was there though. Live and learn I guess.

>> No.15314568

>>15314553
Potatoes were actually very good. Crispy on the outside but fluffy on the inside. I pad boiled before frying.

>> No.15314581

fancy sloppa

>> No.15314586

Looks fantastic, I like to serve mine with roasted lobster tails. Very thick filet, might be a little too thick.

>> No.15314597

>>15314586
Do you make the sauce separate from from all the meat juices in a pan?

>> No.15314615
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15314615

>>15314472
>second pic is always the nail in the coffin

>> No.15314633

>>15314494
mmm bag steak and you broke your sauce

>> No.15314660

>>15314472
>baby vomit sauce

>> No.15314687

>>15314472
Without tasting it I can't really comment but you have way to much meat on your plate and way to much sauce for my liking.

>> No.15314722

>>15314472
It looks incredible OP.

>> No.15314746

>>15314597
Yes, I have my sauce simmering and reducing in another pan as I'm cooking the steaks in their own pan. I will strain the sauce into the empty steak pan capturing the nice brown fond and pour in the resting steak juices that way all the flavor is captured. My sauce isn't as thick as yours and very smooth since the strainer I use is fine mesh.

>> No.15314853

>>15314746
Interesting. Will try next time

>> No.15315264

>>15314472
Broken

>> No.15315290
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15315290

>>15314472
>Coming to /ck/ for ratings and advice

>> No.15315311
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15315311

>>15314472
Oooh lala so fancy, can I be your twink bf OP?

>> No.15315563

>>15314472
>filet au poive
ngl, looks breddy gud OP. Thinking of something similar for New Year with filet, roast potatos in beef fat, brussels sprouts and salad with a vinegarette, maybe some small pecan pies for dessert. Was trying to think up a few other sides/nice touches but from looking at your plate that looks pretty filling as is. Youtubing right now to see how to make the sauce and came across this crazy fucker- why have I never seen anyone post about this dude before? https://www.youtube.com/watch?v=DUlKR0gjaX4

>> No.15315581

sauce is fucked, take the pan off the heat when you add your cream and mix it very vigourously, if you're using a decent pan there should be enough heat to bring it to temp and cook it off sufficiently

>> No.15315628

>>15315581
I’m using a Staub French cast iron which cost $200.

>> No.15315633

>>15315581
>>15315628
That being said I didn’t take the heat down when I added the cream. Maybe that’s why it congealed

>> No.15315672

>>15314615
Wow, I had forgotten I made pic related. When did you save it like 3 years ago? I’ve never seen it since.

>> No.15315694

>>15314472
What the fuck french as shit is this.

>> No.15315705

>>15314633
eww

>> No.15315708

>>15314633
>broke the sauce
It looks grainy but it doesn't look broken.

>> No.15315711

>>15315581
>>15315628
That being said I didn’t take the heat down when I added the cream. Maybe that’s why it congealed

>> No.15315717

>>15314472
au sloppa

>> No.15315786

>>15314472
Looks great except for the sauce it needs to be less grainy looking

>> No.15317488

>>15315708
are you blind?

>> No.15317534
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15317534

>>15315672
>3 years ago
>feels like yesterday
makin me feel even shittier, pretend i'm a newfag

>> No.15318419

>>15314633
baste, first thing I saw was that disgusting sauce. Next time just put an undercooked muffin on top ffs.