Thanks for the good information. A couple of questions for you. Do filets fall apart and need to be tied? Can they be seared on the stove and then put in the oven to finish cooking? About how long do they need to cook once seared? Do I need oil in the pan to sear them? Do you think I could make a bernaise or hollandaise with coconut oil instead of butter? Ds can't even tolerate ghee.
Filets falling apart depends on whether or not you have a solid piece of muscle. If the piece of meat is solid, no they won't fall apart. If you have a piece of silver skin or fat running through it, holding together two pieces of muscle, yes, it may fall apart.
They can be seared on the stove and put in the oven. How long they need to cook will really depend on how thick they are. Definitely oil the pan first, filet is quite lean (hence being wrapped in bacon so often).
I have no idea about the hollandaise/bearnaise with CO. The flavor would be a little different, but I don't see why the basic premise wouldn't work. If you try it, be sure to let us know.
Should the steaks be dry when I put them in pan? I mean, should I pat them dry, then put the salt and pepper on, and then put them in the pan?
Unless you like being spattered, yes, dry them first.
One last question. We love asparagus, so relly like that idea. And I'll probably make mashed potatoes (ds loves those, and I don't make them often). But, I usually roast asparagus, but this time I bought some frozen (great price on organic at Costco). Do I just steam it? What would you do with frozen asparagus?
Frozen asparagus will probably be a bit mushy because of the freezing process. I definitely wouldn't steam it, as it doesn't need the softening or the extra water. I'd probably roast it to get some good flavor on it, and pull out some of the water. Pop it into the oven still frozen. Usually I reserve frozen asparagus for soup where I can puree it.
And don't feel bad about not being familiar with cooking steaks. I ruined a good many steaks until I learned to tell the difference between "still raw" and "well done" in the pan. A meat thermometer helps, but if you press on the raw meat with your tongs (just press the top of it), you can feel how squishy it is (squishy like a non-BF breast). As it cooks, it will firm up... so if you like a medium steak, you want it to be somewhere between squishy and firm (kinda like the cartilage in your nose). If it gets to firm (like the heel of your hand), then it's fairly well-done.
HTH
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