spence
Senior Member
- Joined
- Jan 27, 2007
- Messages
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So for dinner tonight I bought three beef fillet's together in a package, very good quality choice...
They were seared over high heat to form a good crust in a top quality pan which was centered over the heat. Then put in a 460 degree oven to finish for another six minutes and left to rest for another 10 or so...
One fillet was large, one medium and one was small.
The smallest fillet was perfectly rare/med rare while the other two were closer to medium. I felt them all when removing from the oven, and they felt all pefect, and my fingers are usually pretty nuts on.
So why the difference?
-spence
They were seared over high heat to form a good crust in a top quality pan which was centered over the heat. Then put in a 460 degree oven to finish for another six minutes and left to rest for another 10 or so...
One fillet was large, one medium and one was small.
The smallest fillet was perfectly rare/med rare while the other two were closer to medium. I felt them all when removing from the oven, and they felt all pefect, and my fingers are usually pretty nuts on.
So why the difference?
-spence