Filet Mignon with Bone Marrow Butter | Thomas Straker | Gozney Dome

Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.

Feeling fancy? Try @thomas_straker's take on Filet Mignon, with a bone marrow butter, all fired up in Dome.

Share your creations using #gozneykitchen #gozneydome #gozney #teamgozney
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#filetmignon #steak #gozney #gozneydome

[tobysatriayudha]

THE ALL THINGS BUTTER GUY! A really fun cooking, this guy needs his own show.

[Lucax]

This guy needs his own show! Best episode!

[tumxu]

What a cool chef, he should have his own series just for butter.

[cawashka]

Thomas is a phenomenal cook. I love his nonchalant style.

[egearalaksoystudent]

This was such a fun episode! This guy is amazing and he honestly needs his own cooking show

[roselyuh]

I remember when he started out this series saying it was just gonna be 20 episodes and now it's come such a long way omfg I'm so happy

[oo-jii]

Idk if it's his bed hair and something about his face and his accent, but I have full trust for this guy with food

[kshahkshah]

Man, this company pumps out so much quality content from great chefs. Hard to deny their game is on point

[aaronbrockert]

The editing in this is absolutely phenomenal, I hope that gets recognized

[christiansanders]

No one is talking about how effortlessly he formed the quenelle with the butter. Made it look so damn easy and satisfying😍

[milky]

The bite of steak rolled in butter, basted in butter and topped with a large quenelle of eaten, is buttery. Yup. Sounds about right.

[Nosceteipsum]

Interesting to see how you manage to achieve a perfectly smooth butter texture. I like bone marrow, but the texture of jelly bothers me sometimes. Maybe making this kind of smooth butter could help a lot.

[erinlayke]

All this butter makes my Southern American heart so happy!! 🤤

[godsu]

That bone marrow butter looks amazing, fantastic

[zetapingpong]

Using the top of your lip and a skewer to check for steak temp is one of the more creative ways I’ve seen lol. Love the kitchen setup.

[LuisMoreno-bfhl]

Why is watching this guy so satisfying! The hair…

[samueld]

That little lemon zest jam was hilarious. 😂

2:13

[lucaavellano]

Notice the small details. If you wan to do this quenelle butter technique, the spoon needs to be hot. Just before he did that, he put the spoon against the flame for about a second. Perfect quenelle every time as it slips off the spoon!

[ThePiratePaddy]

Proper geezer you man, “im eatin this all myself” love it currently making the confit now for the butter, got a fillet and a ribeye to experiment with this buttah!😂❤

[scottbrown]

Love your explanations of your technique and why you are doing things the way you are! Keep em coming!