1) My husband cooks steak beautifully. I burn it. There's nothing worse than destroying an expensive piece of beef, so I usually cede control to Matt.
2) This recipe involves setting brandy on fire. I am accident prone. (Did I mention that I sliced my thumb open on my mixer blade making yesterday's crackers?) Of the 2000 participants, I'd be the one voted most likely to burn her house down. Still, I figured that if all those other people were willing to risk possessions, pets, and families in pursuit of Dorie devotion, then so was I.
I cooked the filets and tented them in foil. I left the pan to cool for a minute, per the instructions, then poured in the brandy that I had on hand, which was, admittedly, super-cheap. I summoned my courage, lit a match, and...nothing. I spent the next five minutes trying to ignite the sucker. Every now and then a section would ripple under a soft, quickly-extinguished flame. Part of me must have been hoping for a fireball, because I felt really disappointed. It was so anticlimactic. I didn't realize it as it was happening, but I think all the alcohol must have burned out when it hit the hot pan (or, my brandy was so cheap that it had no alcohol. It's possible. Later, Matt tried to set it a slug of it on fire in a cold pan, and it took some work to light.) Anyway, by default, I wound up using the instructions for boiling the brandy.
|I don't know why, but I absolutely could not get a decent photo of this.|
Conclusion: Love, for Matt's reaction, for the fact that it would be really hard not to love filet mignon, and for the fact that it was so easy. Ever-so-slightly-overcooking the meat was my fault, not Dorie's. I would try to use better brandy and flame it right next time, and see if that imparts more flavor to the sauce. Really, though, when you weigh the Easy Factor against the outcome, this dish blows it off the charts. There's hardly any prep. If the brandy had flamed as expected, this steak and its sauce would have taken a whopping 7 minutes to cook.