Graham Marsden
Editor Emeritus
This is a dedicated thread for discussing article: Bankside Cooking - Fillet of Beef
Bankside Cooking - Fillet of Beef
- Thread starter Graham Marsden
- Start date
Nice One
A nice looking recipe and easy to do on a single burner on the bank.
I'll be giving that a try on the next overnight session.
The only criticism is that there is no Creme Fraiche needed, as we all know how much Wol loves it . . . . . . . .
A nice looking recipe and easy to do on a single burner on the bank.
I'll be giving that a try on the next overnight session.
The only criticism is that there is no Creme Fraiche needed, as we all know how much Wol loves it . . . . . . . .
heathbryant45
Well-known member
you aint wrong :w
Frothey
Senior Member
but on the plus side, you've got some olives to flick at people when you've finished.
Didn't think of that . . . . .
Good idea. I actually dislike olives, so I was thinking of a substitute; a little sliced courgette for example?
I do like these bankside recipes though, and it probably gives the "Pot Noodle" brigade a few things to think about - how can anyone eat that stuff?
Good idea. I actually dislike olives, so I was thinking of a substitute; a little sliced courgette for example?
I do like these bankside recipes though, and it probably gives the "Pot Noodle" brigade a few things to think about - how can anyone eat that stuff?
heathbryant45
Well-known member
Knowlesy will tell how good a bankside cook i am, Swordsy has nowt on me......
Jeff Woodhouse
Moaning Marlow Meldrew
Scott wil be very please with your comments chaps.
I was thinking, the fillet of beef might be a wee bit expensive for may people, but a nice ribeye or sirloin even might cook just as well for about a third of the price.
I was thinking, the fillet of beef might be a wee bit expensive for may people, but a nice ribeye or sirloin even might cook just as well for about a third of the price.
heathbryant45
Well-known member
Awight Lee. The food went down a treat didnt it.
slime monster
Senior Member
I must say you Carp and big fish boys know how to eat on the bank,why only the other week when I was packing up the lads in a nearby bivvy invited me to stick around for a spit roast ,I explained that my my wife would have tea ready when I got home and left.
sometimes my faith in humanity is restored :w
sometimes my faith in humanity is restored :w
Mark Hewitt
Senior Member
Cakey
Well-known member
Wol ...Ive been down to deepest darkest Kent to see Lee and family and signed him up for FM that post was me showing him how it worked 
heathbryant45
Well-known member
Good man....
I hope the carrots were soft,I hate hard cooked carrots!
preston96
Well-known member
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Boils all the goodness out of em, does overcoooking em.....no wonder you are only 6ft 3in!!!
Cakey
Well-known member
blimey I measured him at 6' 6".................must be them high heels
Come on lads, if i've told you once I've told you a million times,don't exagerate!
Anyway who said anything about boiling?
Not the chef.
I like raw carrots, I like al dente carrots, I don't like half cooked carrots.
As for Jason, well that's another matter
Anyway who said anything about boiling?
Not the chef.
I like raw carrots, I like al dente carrots, I don't like half cooked carrots.
As for Jason, well that's another matter
Jeff,
I just checked out the price of Ribeye Steak in my local Waitrose - £32.95 per kilo.
My daughter loves Ribeye steak so I'll probably be out in the garden (under the umbrella) this evening trying to keep the B-B-Q going in the rain.
Regarding the recipe though, it would be a good help to give indicative cooking times for the various stages.
Cakey
Well-known member
bankside cooking at its best
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