The Incredible Four-Year Butter Dry Aged Filet Mignon Experiment

😲The accidental four-year experiment of butter dry aging a filet mignon produced surprising results.

🥩The four-year dry aged steak had a tender texture and a unique flavor, different from the control and one month dry aged steaks.

🥔The side dish of potato skins, topped with bacon, sour cream, and cheese, was a delicious accompaniment to the steaks.

🧪Accidental experiments can lead to unexpected and interesting outcomes, showcasing the wonders of food experimentation.

👨‍🍳Experimentation in the kitchen allows for exploration of flavors, textures, and cooking techniques, leading to new culinary discoveries.

What is the result of the four-year butter dry aged filet mignon experiment?

—The four-year dry aged filet mignon had a tender texture and a unique flavor, different from the control and one month dry aged steaks.

How did the four-year dry aged filet mignon taste?

—The four-year dry aged filet mignon had a distinct and powerful flavor, with an interesting aftertaste.

What side dish was prepared to accompany the steaks?

—Potato skins topped with bacon, sour cream, and cheese were prepared as a delicious side dish.

What is the lesson learned from this accidental experiment?

—Accidental experiments can lead to unexpected and interesting outcomes, showcasing the wonders of food experimentation.

What can cooking and experimentation in the kitchen lead to?

—Cooking and experimentation in the kitchen allow for exploration of flavors, textures, and cooking techniques, leading to new culinary discoveries.

00:01Introduction to the four-year butter dry aged filet mignon experiment.

07:09Tasting and review of the one month dry aged filet mignon.

08:46Tasting and review of the four-year butter dry aged filet mignon.

09:23Tasting and review of the control filet mignon.

10:03Tasting and review of the side dish of potato skins.

10:50Final thoughts and conclusions from the experiment.