Angus Beef Filet of Sirloin
Nelson: I bought this at T&T so I'm not sure if they named this cut of meat properly. Anyway, this piece cost $11.31 and I decided to use my new cast iron skillet to cook it. I added butter and added the meat and away we go.
I really regret buying one with grill lines. It is harder to brown meat in general for the Maillard reaction with these grill lines, but I guess it can make some things ascetically pleasing. It also makes it so very difficult to clean.
Anyway, the great thing about cast iron is after browning the outside, I popped the whole thing in the oven to finish.
And here is the final result. I overcooked it. The meat was too lean so that didn't help matters. It still tasted decent as the seasoning and resulting meat juice was delicious. I will probably look for fattier cuts in the future.
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