Shout-out to Tik Toker The Golden Balance for the inspiration! This Turkish preparation for filet mignon is supposed to be pretty incredible, let’s see what we think…
00:00 Intro
00:42 Seasoning steak
1:06 Searing steak
1:30 Slicing steak
2:08 Melting ghee
2:31 Cooking steak
4:30 Plating
5:03 First Bite
5:57 Outro
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Filet Mignon was my favorite…
I was looking for some kinda…
You are my best 👍
Lokum is actually the name for what we call "Turkish Delight", as, Lokum in Turkish translates as "delight".
Shout out to The Golden Balance!
Video looks a little different. Frame rate? New camera?
3 minutes per side for medium rare.
Do I see a “Happy Clams” episode on the horizon? “Gee on my glasses” hilarious! Nice job! Looks delicious. I’m in for a try. Great episode! Thanks Sam!
I love to reverse sear
i think i screwed up my cast iron pan. i need to know how to save it.
I am going to try this shortly. I am not sure if I was watching close enough but it looked like you put the cooked steak into the tray with the juice from the raw meat you used at the beginning??
Secret recipe: Just add LOTS of butter.
How we gonna remember this if we are F'd up lol
Calms can live more than 100 years and can have sex on their last day of life.
Hence, "Happy as a clam"
Thats the way the Hoffbrau Steak House has been doing it since the 1934 here in Austin, Texas, except the foo foo salt at the end.
Love the new frame rates on the b cameras!
Sam is the only dude who hasn't changed because of the fame he a real one 💯
Not Sam's fault but this way looks awful lol
Coincidentally, I recently looked up “happy as a clam.” It derived from “happy as a clam at high tide” which is the time they are safest from predators – human and otherwise.
Ur videos just keep getting lame-er.
Amazing video, as usual!!!
Best way to cook a filet:
2.5" thick from butcher, preferably prime, but a good 'choice' cut will due. Pull out of fridge, let sit 15 min, at 15 min season with spg (salt, pepper, garlic)and any other beef/steak seasoning/rub you prefer. Once seasoned, let sit for 30 min. Set oven to 250⁰ F, put on elevated rack and let it come up to 110⁰ F to 112⁰ F internal temp.
Once to temp, heat up cast iron skillet, add irish cream butter, salt, pepper, minced garlic, and fresh rosemary. Once butter is melted, add steak flipping every 1 to 1.5 min giving a butter baste as it cooks. Every time you flip, hammer it with that butter baste. Once it hits 123⁰ to 125⁰ internal temp, pull it, add a dob of butter on top of steak, maybe even some extra kosher salt, let rest for 10 min.
While it's resting, add mushrooms, onions, butter, salt, pepper, and minced garlic to same pan and sauté for about 8 to 10 min, stirring every 2-3 min.
Smother that filet with the onions and mushrooms.
Best steak I've ever eaten.
Wonder if this would be better with Wagyu beef tallow.
Just got back from a Cruise and had my signed copy of Between the Buns waiting on me!!!
No garlic??
Looks delicious but a cholesterol nightmare. A regular diet of this kind of food cooked this way will ultimately get you on the operating table for a triple bypass.
Sam, this method is similar to what I saw in Manila 30-ish years ago: it was done table-side at a home, and the fillets were basically basted with olive oil rather than Ghee as they were carefully pan-seared (and they were very good).
Has there been an annoying Danish person in here to inform you all that "Lokum" means "toilet" in Danish? No? Well, ALLOW ME THEN 😉 Also, this looks very good, and I would like to try it myself.
That 60fps thoooo 😗
Look up “Hap Nightingale Beefsteak” – similar concept and delicious.
"Don't make things the same way every time." I live by this.
Will you stop moving them around and let them sear? Good god this drove me nuts.
I just got your Between the buns cook book for Fathers Day. Looking forward to trying out the recipes
I'm thinking this would be better if while heating the butter in the beginning, you added fresh Garlic, White Onion, and a lot of Rosemary. All of those flavors would amp up the savory!
Substitute Wagyu beef tallow for the butter.
Why not just fry them in bake own (bacon, for christ's sake) grease!
More flavor than budda
Can you do the bacon flour recipe again?
Best filet I ever ate was cooked for us by a Danish sous chef ages ago – filet wrapped in bacon and tied, sauteed in a pan, maybe a compound butter to finish, simply fantastic…
Thank you very much 😍😍😍😍😍😍😍😍😍😍
Got the book today!!! Fantastic!
My 3 yo gave me my STCG cast iron this morning for Father’s Day , BEST. DAY. EVER.
I’m amazed he stole a card and navigated the internet all by himself to get it