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So stupid

Wednesday, February 13, 2013

I paid $32 for fillet Mignon steaks to have on V-Day & tossed them in the freezer in the package Sunday (as I have seen my mom do several times) not realizing that they might freezer burn. Now I take them out to show Jon & they're covered in frost. He let me know I ruined them beyond repair. I want to curl up in a ball & cry.

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    Don't worry about it!! It's probably just moisture from freezing them...I doubt you will be able to taste the "freezer burn" with them being in the freezer for such a short time. Cook em' anyway!!
    1834 days ago
    Accidents happen. Don't let this get you down and just realize that you had the best of intentions. Chin up!

    1834 days ago
    It's a day for love...

    even if you have cold cereal for dinner
    1834 days ago
    Luckily we women know a few tricks. The filet mignon is part of the tenderloin. If there is a problem then here is a great way to fix it. Flattening the filets a bit helps to tenderize them - but we won't tell our significant others our secret. My hubby LOVES this recipe and has never realized it was originally to rescue my meat!!!!

    Here's the link http://homecooking.about.com/od/bee

    Here's the recipe

    Steak Diane Recipe
    User Rating 4 Star Rating (5 Reviews) write a review

    From Chef John J. Vyhnanek

    See More About:

    beef recipes
    brisket recipes
    how to cook meat

    This classic restaurant show-stopping dish is usually prepared and flamed at the table but you can easily make it at home. Tender fliet mignon steaks with a rich cream sauce is perfect for a romantic dinner with your loved one.
    Prep Time: 10 minutes
    Cook Time: 6 minutes
    Total Time: 16 minutes

    4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled
    1-1/2 ounces clarified butter
    1 teaspoon Worcestershire sauce
    2 tablespoons shallots, chopped fine
    1/8 teaspoon garlic, minced
    1/4 cup mushroom caps, sliced 1/8 inch thick
    1 tablespoon lemon juice, fresh squeezed
    1 teaspoon dry mustard powder
    1/2 teaspoon thyme leaves, fresh if possible
    2 ounces heavy cream
    1 ounce brandy
    1 tablespoon parsley, chopped
    1 tablespoon chives, chopped
    Salt, about 1/2 teaspoon or to taste
    Ground black pepper, fresh ground, 1/8 teaspoon or to taste

    In a small 8- to 10-inch saute pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper, increase heat to medium-high and saute exactly 2 minutes on each side. Remove them to a plate and chill in a refrigerator for 5 minutes.

    Preheat a large (12-inch) saute pan over medium heat for 1 minute. Add clarified butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the filet mignon steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.

    Place filet mignon medallions on plates and top with the sauce from the pan.

    Note: You may want to slightly undercook the filet mignon steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them.

    Yield: 2 servings

    Source: Chef John J. Vyhnanek
    Reprinted with permission.

    Bon appetite!
    1834 days ago
  • TOOBUSY035
    I would cook them anyway! They wont make you sick and may taste decent
    1834 days ago
  • SUE5007
    emoticon emoticon Poor steaks. emoticon Well, lesson learned. Hope you're not stuck with chicken now. emoticon
    1834 days ago
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