Originally Posted by SField
Really? I know so many chefs that like it. It's very delicate. I have always like subtle flavors, and its texture is really amazing. Also remember that I'm not of the american opinion that steak is some sort of shrine and shouldn't be treated with anything but salt and pepper. I think the filet is a wonderful vehicle for several sauces etc...
My favorite red meats would be venison, berkshire pork (the leanest parts) and the filet. I like clean flavors. That's not to say that I don't love some very fatty cuts as well.
You are so Continental... No, I feel the same way as you about steak and seasoning/sauce, I just don't eat all that much steak in general, and have never been a big fan of filet. That said, I don't think I have eaten more than a few bites of filet in the last decade, so perhaps I should pick some up to see if you are right. When you say venison, do you mean Cervena (or similar,) or wild>