Filet Mignon, Carrots and Lobster
Carrots
• Peeled, Chopped to Size
• In a Shallow Pan, add 1cup water, maple syrup, salt & pepper to taste
• bring to a light boil and reduce heat
Filet Mignon
• Bring to Room Temperature
• Salt & Pepper to Taste
• Heat Cast Iron and Pan Sear each Side in Garlic Butter
Lobster
• Cut down Spine
• Cook Meat Side Down in Garlic, Butter, Parsley and Lemon
plate and enjoy
Filet Mignon, Carrots and Lobster
byu/im_a_nobody_too indrunkencookery
by im_a_nobody_too
27 Comments
Looks bland
I think it looks good, but needs a red wine sauce or sth
Did you just say automatic salt and pepper grinder
Your not fully drunk if you can video tape the process. Also, why even season carrots if your not going to roast them
Unseasoned side down first on the stark
Ugh, crown royal makes me sick to my stomach, food looks decent tho
Harder sear on your steak. Butter poach your lobster. And mix that crown royal blackberry with pineapple and shake it with ice and strain. Garnish with charred pineapple.
I occasionally fancy drunk cook, but you’ve got me beat!
Oh you got a fancy mouth.
Glad this is drunk cookery because if anyone steamed filets while they were sober it would be a violation of the Geneva Conventions
Margarine?! Straight to jail!
Was so close to doing a great job
Replace margarine with butter first of all. For all cooking. Margarine is horrible for you. Butter is not. Fat is not the enemy. Sugar is. Ok. Done with that rant.
Second of all, most important for a cast iron steak cook, you need a way hotter pan for the steaks and they need way more salt and pepper and some garlic would be good too. A dry brine before would be even better but let’s just start with a blistering hot pan.
So, if your cast iron isn’t forcing you to open the windows and turn on fans then it isn’t hot enough. Also don’t use butter. Use a high temp oil. Avacado Oil is a good one and not crazy expensive. Add it after your pan has come up to “blistering hot” then give the oil a minute or two to get hot. Don’t skimp on the oil.
Make sure the steak has come to room temp then sear the ever living fuck out of it. We want that bad boy black on the outside and red on the inside.
Next, same goes for your carrots and lobster. You could have brought the lobster up to temp in there with the carrots or in a sous vide (like $30 on Amazon) then after your steak is done and resting transfer the carrots and lobster into the screaming hot pan and put a sear on them too. Like 1 min on each side for carrots. Just meat side for one min for the lobster.
If you added those steps that would be a fn first class meal.
Edit: forgot to mention, don’t buy those “filet mignon” in a round formed package. They are trash and almost always not actually beef tenderloin. The ones at the beef counter are expensive but worth it.
I think I’d have an actual psychotic break if my filet mignon came out like that. I’m struggling not to have a conniption just watching 😭
You streamed the steak.
Steamed steak….
I was with you until you steamed the steak.
Is that an affiliate link at the bottom of the post?
That reminds me I grabbed a blackberry jack to make a pork roast with this week. I most likely will e imbibing while cooking.
– filet mignon
– lobster
– half a dozen plain boiled carrots
find the odd one out
I can’t believe a cow had to die for that travesty. Your choice in drink is as weak as that sear
That tiny ass paring knife is pissing me off
Look at this fancy motherfucker 🥃
Good job
What the hell did you do to these poor ingredients? Did they hurt you?
Sorry bud. This ain’t it.
You had great ingredients, but they all need refinement.
You just know when the electric grinders come out it’s going to be average
Fkn margarine??? That’s a crime.
What have you done to that poor cast iron pan?!!
Fuck the haters, it’s drunken cookery.
Save the tips for before you’ve been sauced up.