Originally Posted by Grayland
Very nice restaurants, in fact. Everyone has a different opinion and I simply expressed mine and that of many chefs. I certainly can understand that you dislike ribeye, but I love the full flavors of ribeye. I have an AOS in Culinary Arts, a BS in Food Service Management, and a Masters in Hospitality Management. I put 15 years into high-end restaurants and I've been a chef-instructor for the past 15. In addition, I'm a certified chef with the American Culinary Federation. Those qualifications means nothing in regards to whether or not you or I like beef tenderloin, but I can say from experience that most chefs wouldn't be caught dead ordering filet mignon in a restaurant. I've cooked & sold plenty of filet mignon. It's easy to cook, easy to sell and makes a great presentation, but I always considered the person ordering a ribeye, skirt, or hanger steak to be a real beef fan. Again, I'm not knocking what you like, just letting you know most chefs aren't huge fans of filet mignon. This is from Anthony Bourdain: They also think they’re going to impress [chef and Top Chef judge] Tom Colicchio with filet mignon. Any chef who has been in the business for any length of time is just bored to death by filet mignon. To see people use that as an ingredient over and over again, they lose points right away. You can see Tom die a little whenever anybody uses it. I'm not suggesting Anthony Bourdain is any type of super-chef, but he's brutally honest.
ehh... again I really must question exactly which chefs you're referring to and what kind of circles you're operating in. At least the people I've worked for, all french, mind you, and quite enormous in stature (if that matters), are not afraid to use it and quite enjoy it. I can also name several chefs who cook with it often. I mean, watch any show with Gordon Ramsey in it and I think you're libel to see a filet once every 3 or so episodes. In any case, eat whatever the hell you want. My tastes as far as a rare piece of meat runs leaner than most people's, and I know that. I can't say I'm the biggest steak fan ever either, but then again most steak fans are quite big, so I'd also not be that way. I've extolled my love of Bison, which I'm actually far more likely to buy than beef at this point. It has a sort of meaty spice to it that I really enjoy and of course, it is quite healthy. Keep in mind I eat duck probably twice a week, some type of braised lamb/pork at least once a week, foie, and at least 2 deserts, so I'm not health freak.