which django album?

Nice, yeah between 5 and 10 minutes usually depending on a) how cooked it is when you take it out (which is why you should invest in a good thermometer) and b) thickness of the meat....

I put it when it was frozen....(beginners mistake).....took bout 35 minutes...that probably what threw me.. i got lucky...and no stomach pains today.....so, i am a cooking god!

LOL frozen? oh man! meat should always go in at room temperature.. but hey no cramps = fine meal

I had a big cooking weekend myself. Cooked chicken and andouille gumbo, white beans and rice, fried spec and reds, chili, and crawfish etouffee.

i didn't cook this, but my dad made the best steaks ever on saturday. its from the vincent price cookbook. recipes from famous restaurants published in like '65. so none of it is healthy. but oh-so delicious.

it goes somethin like this:

16 ounces filet mignon
salt
fresh ground black pepper
2 tablespoons unsalted butter, divided
3 tablespoons finely minced shallots
6 tablespoons cognac or other good brandy, divided
2 tablespoons dry white wine or dry vermouth
2 teaspoons Dijon mustard (preferably imported)
1/2 cup beef broth
2 tablespoons heavy cream
2 tablespoons finely snipped chives

you flambeau it- the cognac seals in all the flavors. yes.