Greenhalghs doing delivery

Retreat for delivery of food and wine

25 minutes ago, Escobarp said:

Did you think it made a difference flavourwise as well? 

A bit, but mainly the texture that seems to be a lot better

I once did a steak over a newly lit bbq. Using wood as the fuel, and placed the steak high up, so it cooked gently.

Lowered it at the end, and it was delicious. 

Sounds similar to the reverse sear.

4 hours ago, Escobarp said:

Fillet steak. Pat dry and season.  

peel a garlic clove place in a frying pan place your steak on top of the clove 

heat your oven to 115degrees. 
Pan with steak in for 25 mins. that’s for medium/rare 
 

if you have a griddle pan get it smoking hot for the steak coming out the oven. And place it on the griddle for a minute minute/half a side to get a char on the outside.

leave it to rest 

whilst resting place the frying pan on the job drop a nob of butter in the pan to make a little sauce with the juice from the steak and the garlic clove  

job done 

If you don’t have a griddle use the frying pan you cooked the steak in the oven in.

 

 

 

 

I'm gonna give this a try next Saturday - what are you seasoning the steak with?

9 minutes ago, jeep said:

I'm gonna give this a try next Saturday - what are you seasoning the steak with?

Just sea salt and peppeR for me with a bit of garlic.

You can never have too much salt

21 minutes ago, jeep said:

I'm gonna give this a try next Saturday - what are you seasoning the steak with?

Just salt and pepper for me pal 

20 minutes ago, Spider said:

Just sea salt and peppeR for me with a bit of garlic.

You can never have too much salt

 

8 minutes ago, Escobarp said:

Just salt and pepper for me pal 

Gracias 👍

I'll report back 

8 minutes ago, jeep said:

 

Gracias 👍

I'll report back 

Got to be a thick steak. 25 mins for me is for a 3 inch thick fillet steak which I cut myself each time so it’s same thickness 

so just play about with it  meat thermometer best way though if unsure 

 

4 minutes ago, Escobarp said:

Got to be a thick steak. 25 mins for me is for a 3 inch thick fillet steak which I cut myself each time so it’s same thickness 

so just play about with it  meat thermometer best way though if unsure 

 

The steaks aren't that think. I'll reduce the time to about 15 mins. 115C isn't very hot anyway when cooking.

5 hours ago, bolton_blondie said:

Fillet steak still mooing is one of the finer things in life 👍

A decent vet with a first aid kit and defibrillator could get my steaks mooing again. If I’m cooking for me and MrsD then hers is at least 10 minutes each side before mine gets a cursory tssss on each side.

18 minutes ago, MickyD said:

A decent vet with a first aid kit and defibrillator could get my steaks mooing again. If I’m cooking for me and MrsD then hers is at least 10 minutes each side before mine gets a cursory tssss on each side.

What's the point? May aswell chew on the sole of my trainers. 

3 minutes ago, bolton_blondie said:

What's the point? May aswell chew on the sole of my trainers. 

Are you discussing mine or MrsD’s steak?

Just now, MickyD said:

Are you discussing mine or MrsD’s steak?

The cremated one 

3 hours ago, Escobarp said:

Got to be a thick steak. 25 mins for me is for a 3 inch thick fillet steak which I cut myself each time so it’s same thickness 

so just play about with it  meat thermometer best way though if unsure 

 

Do u buy the full slab for of fillet online ? I’m generally buying from Tom hixson and usually on offer for £50 for around 1.8-2 kilo. 

19 minutes ago, fatty said:

Do u buy the full slab for of fillet online ? I’m generally buying from Tom hixson and usually on offer for £50 for around 1.8-2 kilo. 

Depends what’s on offer pal and where

 I myself use Tom hixson and my last lot was from there. Was 60quid for 2.2kg. But got my missus to order it for 20% off. Then I just trim it myself. 
The marrow fat burgers from hixson are spectacular 

j Gilmour barrel cut fillet is great and sometimes it’s down at 38 per kilo which is immense value as there is no waste it’s pure fillet ready to go. 
 

@jules_darbywhat  did you make of gilmours when you had it?

17 minutes ago, Escobarp said:

Depends what’s on offer pal and where

 I myself use Tom hixson and my last lot was from there. Was 60quid for 2.2kg. But got my missus to order it for 20% off. Then I just trim it myself. 
The marrow fat burgers from hixson are spectacular 

j Gilmour barrel cut fillet is great and sometimes it’s down at 38 per kilo which is immense value as there is no waste it’s pure fillet ready to go. 
 

@jules_darbywhat  did you make of gilmours when you had it?

Was pretty good - nothing awe-inspiring, but nothing wrong with it either.

Got 3 fillets yesterday from our local butcher - 2 decent sized and a smaller one for the kids to share. Was £40. I’ve not bought fillet for a long time but was taken aback with the price. Not sure if it was a rip off or I’m out of touch with it 

12 minutes ago, jules_darby said:

Was pretty good - nothing awe-inspiring, but nothing wrong with it either.

Got 3 fillets yesterday from our local butcher - 2 decent sized and a smaller one for the kids to share. Was £40. I’ve not bought fillet for a long time but was taken aback with the price. Not sure if it was a rip off or I’m out of touch with it 

Sounds very pricey that 

Very little waste when using off cuts for an indulgent casserole.
 

Used pampas plains also for the Argentinian cuts which are very good but expensive although a mate used to organise massive orders between a few of us to get the price down. About £2k between us but about £30 a fillet a few years ago but the pound weakening against the dollar forced prices up. 
 

Found costco to be good but lockdown made it awkward. 
 

I’ll try the one mentioned next time. 

5 minutes ago, Escobarp said:

Sounds very pricey that 

Butchers fillet does seem expensive these days and a little bland. 

46 minutes ago, fatty said:

Do u buy the full slab for of fillet online ? I’m generally buying from Tom hixson and usually on offer for £50 for around 1.8-2 kilo. 

When the Corona lockdown first started in March 2020 Morrisons butchering departments across the country were selling off full fillets for next to nothing. I think I bought two for about £30 less wife’s employee discount. (10% at the time) 

 

Had some Himalayan salt dried fillet a while ago (full fillet again). Fantastic but very easy to overcook. 

Just now, MickyD said:

When the Corona lockdown first started in March 2020 Morrisons butchering departments across the country were selling off full fillets for next to nothing. I think I bought two for about £30 less wife’s employee discount. (10% at the time) 

 

Wow !!!!!

Just now, fatty said:

Wow !!!!!

Absolutely. Apparently Morrisons keep their own beef herds (I think since either Mad Cow Disease or possibly the horse-meat scandal. They supply supermarkets as well as the hotel industry. Suddenly the butchery departments had a glut of fillet to get rid of which had been slaughtered. 
I think even if they hadn’t have already been killed they probably would have been otherwise the farmers would be lumbered with having to continue feeding them so selling at pretty much cost was commercially sound.

4 hours ago, MickyD said:

Absolutely. Apparently Morrisons keep their own beef herds (I think since either Mad Cow Disease or possibly the horse-meat scandal. They supply supermarkets as well as the hotel industry. Suddenly the butchery departments had a glut of fillet to get rid of which had been slaughtered. 
I think even if they hadn’t have already been killed they probably would have been otherwise the farmers would be lumbered with having to continue feeding them so selling at pretty much cost was commercially sound.

We filled the freezer up with all the meat Morries were "giving away"

11 hours ago, fatty said:

Had some Himalayan salt dried fillet a while ago (full fillet again). Fantastic but very easy to overcook. 

There’s a place about 15 mins drive from us that has a salt chamber 

Got a couple of rib eyes from there the other week and know what you mean about easy to overcook. Thought they tasted very “meaty” as odd as that sounds, almost gamey

Gonna get a rib of beef from there and do a Sunday lunch but as you say afraid of over cooking it

 

39 minutes ago, jules_darby said:

There’s a place about 15 mins drive from us that has a salt chamber 

Got a couple of rib eyes from there the other week and know what you mean about easy to overcook. Thought they tasted very “meaty” as odd as that sounds, almost gamey

Gonna get a rib of beef from there and do a Sunday lunch but as you say afraid of over cooking it

 

SK10?