It was a huge piece of meat.
Notable mistakes.
-should have seared the meat longer
-should have cooked duxelle down more
-both of these mistakes made the base of the pasty not cook, which is clear when I cut it.
-5 minutes less in the oven, pasty was a bit over done.
-perhaps trim the filet so it’s more manageable
Over all I loved the taste, I’ll give it another go around the holidays
by FletcherIsMyHomeBoy
18 Comments
Looks pretty good from here. I almost bit my phone.
Looks really good. Did way better than I would’ve done
This looks delicious! 🙂
Could you also have cut these into steaks & cooked em like that ?
That’s a fantastic first attempt, and you learned from it! You’re gone knock the next one outta the park.
Nice execution, well played sir.
Man, I never understood eating filet wrapped in bread and it doesn’t appeal to me, but yours looks great! Well done👍🏻✌🏻
Looks great, i was gonna say don’t you have to sear it…but then i read
I do know one thing. That’s a great price for filet. In upstate NY that would cost 180.00 easy.
Wow!!!!
Is this the American Test Kitchen version?
Interesting the packaging says it’s trimmed, but I can see that the tenderloin has the chain attached.
Looks like you cut it through before searing, and finishing the rest of the steps.
Overall great job!! A lot of techniques are involved in this recipe, and it’s not easy at all! So I applaud you for your end result, and also knowing areas you could improve on!
Should have gone to Roy Tweedys
Oh my.
In the words of Amy Santiago…. “ohhhhhh momma!”
Looks like a very respectable 1st attempt
Looks great!
& duxelles & nice wine 👌