Why Do People Like Filet Mignon?
Sep 23, 2009 | 7:15 pm
#31
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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.
Not for everyone, but it's different.
Sep 23, 2009 | 10:25 pm
#32
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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.
Sep 23, 2009 | 10:46 pm
#33
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Very happy to see that particular reference!
However, I have to say I just had a filet from Orso (just up the street from Club Paris) that was pretty good, but more due to the creative preparation (with a glaze of veal stock and Spanish wine sauce, topped with melted cambozola, and served on a bed of wilted arugula in an apricot-walnut vinaigrette and polenta) than the quality of the steak itself. Club Paris, on the other hand, takes an excellent hunk of meat and cooks it to absolute perfection without the aid of foo-foo extras.
However, I have to say I just had a filet from Orso (just up the street from Club Paris) that was pretty good, but more due to the creative preparation (with a glaze of veal stock and Spanish wine sauce, topped with melted cambozola, and served on a bed of wilted arugula in an apricot-walnut vinaigrette and polenta) than the quality of the steak itself. Club Paris, on the other hand, takes an excellent hunk of meat and cooks it to absolute perfection without the aid of foo-foo extras.
On topic: I really like prime beef filets. Succulent, melt in the mouthy, very nice.
Sep 23, 2009 | 11:01 pm
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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 didnt hear about the preparation before ordering, and didn't bother finishing it, but were sure others must rave about how tender it is - yet another chacun son got 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.
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.
Sep 24, 2009 | 11:06 am
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Sep 24, 2009 | 11:08 am
#37
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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
Sep 24, 2009 | 11:16 am
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Sep 24, 2009 | 11:45 am
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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.
Sep 24, 2009 | 2:15 pm
#41
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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.
a tenderloin is like saying there's no bone on a sirloin.
I'll make you a hanger steak that knocks your socks off.
Sep 24, 2009 | 2:34 pm
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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?
Sep 24, 2009 | 4:56 pm
#43
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Naive question: What is a hanger steak?
Hanger experience ranges from fabulous to not so much.
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?
Sep 25, 2009 | 2:18 pm
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Sep 25, 2009 | 3:14 pm
#45
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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!