Filet mignon - Page 8

Originally Posted by RSS

You don't know some of the women I've known. I recall the mother of one friend coming into the kitchen ... where my friend and I were working on some summer project ... at the kitchen table. The mother asked, "George, when did we get this new oven." George responded, "Mother, that's a dishwasher ... we got it about five years ago."

Originally Posted by LabelKing

Who is the woman in your avatar? She appears to be smoking a pipe.

Originally Posted by Manton

This seems like a simple rule that never or rarely fails. If you want to gorge yourself on beef, some kind of potato, creamed spinach and maybe some sauteed mushrooms, then by all means get a huge bone-in steak. If you want a more delicate meal with some more sophisticated sides--especially if the dish is part of a multi-course meal--the filet is great. I agree that it needs a sauce and I tend to portion it small.

There must be a flaw in this logic somewhere.

Originally Posted by RSS

Millicent Fenwick ... and yes she is smoking a pipe.

While she is perhaps best known as having been a politician & diplomat ... she also published a book on etiquette. It bridged Post and Vanderbilt.


I wonder if her book covered pipe smoking for "ladies." I've got to get a copy.

Originally Posted by otc

I suppose its not something I usually type and they both sort of pronounce the same

Originally Posted by GrillinFool

You realize that you can get ribeye's from high on the cut that don't have that blob of fat in the middle, right?

Originally Posted by Concordia

That's Lacey Davenport, isn't it?

Originally Posted by eg1

I like filet, but with my egregious appetite generally need two ...

Originally Posted by Douglas

I am not going to state my steak heirarchy, but you all should rest assured that it is definitively the most correct heirarchy, and the rest of you are idiots and philistines, and should probably stick to Texas Roadhouse.

Originally Posted by HORNS

I bought some prime grade filets at Costco this weekend and will poach them tonight and serve it with a mustard sauce I saved from braising rabbit in a mustard and apple cider. The sauce is rich and I think will go very well with the filets. I think I'll drink a Pomerol with it. Suggestions are welcomed.

Originally Posted by HORNS

I bought some prime grade filets at Costco this weekend and will poach them tonight and serve it with a mustard sauce I saved from braising rabbit in a mustard and apple cider. The sauce is rich and I think will go very well with the filets. I think I'll drink a Pomerol with it. Suggestions are welcomed.

Originally Posted by Working Stiff

Really?

Originally Posted by iammatt

I would probably prefer it with cold Moutarde de Meaux rather than a mustard sauce, but it still sounds good. I don't know how you can handle CostCo. I break out in hives when I go.