Posted: 2/25/2011 10:17:34 AM EDT
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Meal: Filet Mignon covered in mustard and montreal steak seasoning and grilled medium rare, baked potato, mushrooms and steamed asparagus.
Guns: Daniel Defense M4 w/ Aimpoint Comp M4, Surefire G2 in Vltor Mount, Magpul AFG 2 and Blackhawk single point sling. Springfield 1911A1 Milspec. I know, I know, should have had extra mags for more ammo. 
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Quoted: Why would you ruin an expensive cut of meat like that? Why not just make some round steak?Meal: Filet Mignon covered in mustard and montreal steak seasoning  and grilled medium rare, baked potato, mushrooms and steamed asparagus.Guns: Daniel Defense M4 w/ Aimpoint Comp M4, Surefire G2 in Vltor Mount, Magpul AFG 2 and Blackhawk single point sling. Springfield 1911A1 Milspec. I know, I know, should have had extra mags for more ammo. http://i1200.photobucket.com/albums/bb340/jmacdizz1/100_0447.jpg?t=1298661340 http://i1200.photobucket.com/albums/bb340/jmacdizz1/100_0446.jpg?t=1298661340 http://i1200.photobucket.com/albums/bb340/jmacdizz1/100_0448.jpg?t=1298661340 Massive fail for torturing a great piece of meat.  |
They have creams for that!
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Quoted: Quoted: Covered in mustard? Yeah, it is the way my dad taught me to cook steaks. It tastes a lot better than it sounds.   Next time try this: Season the steak with olive oil, salt and pepper. While the steak is grilling and resting make a sauce by lightly sauteing your mushrooms with some chopped shallots, add a cup of red wine and a cup of beef (or veal) stock, boil until reduced by half, add 1 tsp dijon mustard and continue to reduce over medium-low heat until it is the thickness you like, take off heat, melt a couple of tbsp butter into the sauce and serve over your steak.
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Missing booze and non-kitchen issue knife, and the pistol is not cocked and locked.
Applying mustard to cow while grilling it has been standard practice for my family since before my birth. Fungus compliments grilled mammal, before and after 'creams for that'. 7/10 |