Mayo-ed Mignon & Idahoes


 

Bob Correll

R.I.P. 3/31/2022
Sorry, I didn't look up the post with a link about using mayonnaise on darn near everything you grill.
It's supposed to help the char or browning (milliard reaction).
I decided to try it on one of our beef tenderloin steaks, and also smeared some on the potatoes before foiling.

Spuds on the coals.

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The steaks were salted and on the counter for an hour, well dried, and mayo added to one.

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The one without is now on the right.

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A local tomato for a side.

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I had Jo sample both, since her taster is better than mine, and she couldn't tell a difference.
I think the one without looks better, so not sure if it's worth the effort unless adding spices or etc to the mayo.
Oh, and the spuds were really dark, but I only flipped them 180° once during the hour of cooking.

Saved a small piece of steak for today's lunch salad.

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I say give the mayo baste a try to judge for yourself.
Thanks for your visit!
 
Wonderful looking cook Bob. With all the heat we're having out here I think that lovely salad looks as inviting as the steak. Looks like your grill marks are more distinct on the piece with the mayo. It all looks great though. Do you recall the ISO and Aperture you were using for these shots?
 
Thanks Cliff!
I think you're right, bet the char would be great on a more solid surface.

salad was at f4.5 640 ISO
steaks on the grill at f4.5 500 ISO
shots taken with my little Pentax MX-1
 
Looks wonderful, Bob, and very scientific having a "control" filet! :) I think I'll stick to mayo on my sandwiches for now.... :)

R
 
Bob. That looks tasty. I did the mayo on a piece of Cod and it definitely made a difference, it didn't stick at all. I had an extra piece of Cod that I threw on last night after I made some fajitas with the same result, no sticking. I think the mayo works great for some applications, after your experiment I'll probably cook my steaks the same way I always have and save the mayo for something else.

Thanks for sharing.
 
Bob, they both look fantastic but I do love that salad. Rich and I are having more of them for dinner since its been over 100 for the last 12 days.
 
Regardless of how they turned out, I think Bob gets an attaboy for having the guts to put mayo on a filet.;)
 
Little late to the party, but after reading your observations I think I'll hold off on the mayo. Great shots and it all looks great. Barb and I have been having lots of meat salads too because of the heat. It's 8am and it's 94 degrees already, yuck!
Got to get my new camera off of auto and play a little, problem is the 160 page manual, a lot to learn.:p. Very different than my 35mm cameras.
 
America's test kitchen won't give a verdict? Def food for thought.
Anyway, the steaks & plate look outstanding.
 

 

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