I think filet mignon also fondues well in vegetable oil if you can find the meat on sale at the grocery store. I'll cool it off and add a bit of flavor by dipping in California dip (the Lipton onion soup stuff).

Not for everyone, but it's different.

This is basic economics. There isn't much of it, and it is perceived excellence. Besides, when you wrap it in pigfat slices, it does get some more flavo(u)r. :D

Often what is most expensive isn't the best. I think it is perfectly ok, but once I ordered it and thought it was a nice tender relatively tasteless piece of meat. Of course, it came without bacon or butter.

Anchorage? Alaska? Veal stock, apricot-walnut vinaigrette? I am so there. My Juneau and Petersburg relatives favor halibut enchiladas, venison and salmon, salmon, salmon. And occasional Thai.

On topic: I really like prime beef filets. Succulent, melt in the mouthy, very nice.

We were recently on a transatlantic cruise and ate regularly in the two specialty restuarants. The Italian joint features a filet mignon that they first marinate and then steam. Mrs. Fredd unfortunately didn’t hear about the preparation before ordering, and didn't bother finishing it, but we’re sure others must rave about how “tender” it is - yet another à chacun son goût moment. ;)

Our own steak preferences run to aged and grain-fed rib eye and the somewhat leaner New York Strip. Recently we compared some USDA Prime beef with some ungraded but well-marbled and well-aged beef and it was surprising how well the ungraded stacked up, provided you know what you're looking for.

POn the subject of beef, does anyone here like skirt steak, flank steak and hanger steak?

While you're there, try Kincaids

I love skirt steak. Marinate and throw that sucker on the bbq..Game over.

in terms of the filet, its just a simple and very easy piece of meat to eat and cook for that matter. If im going to a steakhouse though, i dont have to open the menu since I will be ordering the porterhouse. The way a porterhouse is prepared, is a great way to judge a steakhouse, IMHO :)

Because it is BEEF ^

Flank, yum. Hanger experience ranges from fabulous to not so much.

+1

The lean nature of the meat is pleasing to me. Since I refuse to eat meat off the bone, I love the filet. If I see anything that is gelatinous or stringy (maybe a blood vessel or tendon), I will completely lose my appetite.

As anyone who has ever seen a porterhouse steak knows, saying there's no bone on
a tenderloin is like saying there's no bone on a sirloin.

I'll make you a hanger steak that knocks your socks off.

Naive question: What is a hanger steak?

Why I'm asking is I decided to try making one after having a good one at a restaurant. I went to the local butcher, who's as cantankerous as his meat is tasty, and got a bit of a tirade about how he didn't know what that was. (Or, he continued, he didn't know what a "flat iron steak" is, either.) I left with steak tips. Any guidance?

It's also called butcher's tenderloin and is said to be where the carcass is hung up (chest of the cow presumably where the thorax is?). Skirt steak is in its proximity and is of a similar texture taste. Flank is meatier and less so. The cut is hard to find due to the limited quantities.


Same thing at one of my favorite restaurants, to the point I'm not that keen about ordering it. I have to speak to the chef/owner.


Recipe/technique, please. I understand it calls for a lot of marination?


FWIW, skirt steak makes wonderful beef fajitas and cuban ropa vieja.

How does everyone who likes flank steak like theirs done? Marinated then grilled?

Completely agree

IMO flank is to good to mess up with marinade. Salt, pepper, garlic. Hot grill. Rare to medium rare. Slice thinly on a diagonal. Good cold also. I have two from Costco in the fridge right now.

Back on topic, I know why people like filet mignon, just not why they like it wrapped in bacon. Sort of messes up two good things. If filet is too lean for you, slather it in butter! Now that's yum!