Sunday, December 30, 2012

Hey Irish...What's for Lunch?... You Ask

Why it's panseared Filet Mignon in Bacon Fat.....





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12 comments:

  1. orbitupDecember 30, 2012 at 1:41 PM

    Hell yeah! I'll have to try that.

    I grilled some thick rib-eyes last night. blue cheese crust and all.

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  2. c w swansonDecember 30, 2012 at 2:54 PM

    Nice lodge skillet! I have to say, however, that I'll be going to Oritup's house for chow. Rib eyes and blue cheese crust! Ho my God, I about passed out just imagining how good that's gotta taste!

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  3. Devil TongueDecember 30, 2012 at 4:39 PM

    DAYNM PISSED, That looks good. One question though, it that the same bacon greese the mouse had a go at last week (not that it would matter, I would devour it anyway)?

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    Replies
    1. SarthurkDecember 30, 2012 at 5:13 PM

      Good catch Devil Tongue! LOL!

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    2. IrishDecember 30, 2012 at 5:22 PM

      Yup..I cranked it up until it got to the smoke point then left it there for a bit. There weren't any little "surprises" so I felt comfortable cooking off anything that was bad. Devil Tongue, you commented that your grandpa did the same thing and lived to be 90! I'm just trying to get there too ;)

      Delete
    3. Devil TongueDecember 30, 2012 at 5:28 PM

      Yes I did and that is a true story, I sincerely hope you make it as well. Enjoy your filet.

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    4. IrishDecember 30, 2012 at 5:35 PM

      Thanks, it was very very good :)

      Delete
  4. W.R.December 31, 2012 at 5:16 AM

    By God, sir,that looks most excellent! You're my kind of guy. Wish I could buy you a Guinness or three sometime.

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  5. AnonymousDecember 31, 2012 at 9:02 AM

    Cooked rare to medium rare, I hope. Anything more then that is sacriledge to the steak.
    BMW

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  6. angrymikeDecember 31, 2012 at 9:10 PM

    Ahhhuuuu, looks sooo good, mow I'm hungry again, dammit ............;-)

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