or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Filet mignon
New Posts  All Forums:Forum Nav:

Filet mignon - Page 10

post #136 of 164
Quote:
Originally Posted by iammatt View Post
I just hate most people. Sorry man. I break out in hives at the airport.

i think... i think you may be my long lost brother.
post #137 of 164
Quote:
Originally Posted by iammatt View Post
I just hate most people. Sorry man. I break out in hives at the airport.
Do you discuss zhis problem with your analyst? I tried with mine ... but he felt similarly.
post #138 of 164
Quote:
Originally Posted by iammatt View Post
No. You're still an ass.

Well, yes, but I was right.
post #139 of 164
Thread Starter 
Quote:
Originally Posted by username79 View Post
Well, yes, but I was right.
About what, exactly?
post #140 of 164
Quote:
Originally Posted by Arrogant Bastard View Post
How jiggly and fat is your great big fat wheatbelly, might we inquire?

Let's put it this way -- F=ma has not yet been repealed, so stay off the ice, lightweights ...
post #141 of 164
Made filet au poivre tonight. Really nice. Would not have been as good with any other cut, methinks.
post #142 of 164
Quote:
Originally Posted by Manton View Post
Made filet au poivre tonight. Really nice. Would not have been as good with any other cut, methinks.

Agreed. I don't think I would do a steak au poivre with anything but filet.
post #143 of 164
Couldn't a tenderloin work?
post #144 of 164
Quote:
Originally Posted by Rambo View Post
Couldn't a tenderloin work?

Filet = tenderloin. Tenerloin is just the whole piece, filet is the tenderloin cut into steaks.
post #145 of 164
Quote:
Originally Posted by Manton View Post
Filet = tenderloin. Tenerloin is just the whole piece, filet is the tenderloin cut into steaks.
Huh. Never knew that. Whenever I see filet's they're rather thick but when I see whole tenderloin's they're rather thin. I suppose that's the leftover after cutting all the filet's.
post #146 of 164
Tenderloin should be long and more or less cylindrical. The thickest part, in the center, is called Chateaubriand. The narrow end is usually folded back on itself and tied.
post #147 of 164
Quote:
Originally Posted by Manton View Post
Tenderloin should be long and more or less cylindrical. The thickest part, in the center, is called Chateaubriand. The narrow end is usually folded back on itself and tied.
When I see tenderloins in the store they're usually about the width of a beer bottle. When I see filets they're the width of a wine bottle. Just larger circumference.
post #148 of 164
people like to hate on filet but its the most consistently good
post #149 of 164
Quote:
Originally Posted by scientific View Post
people like to hate on filet but its the most consistently good

I don't think many people hate filet mignon, but many people don't rank it at the top of the list when they discuss their favorite steaks. Considering it's the most expensive cut, many of those people might question its prestige. As a part of a multi-course dinner, I enjoy filet mignon with a nice sauce. When I want steak, however, filet mignon never crosses my mind. Different strokes.
post #150 of 164
Cooked filet this weekend in a blazing hot tandoor at an indian friend's house. if this were even remotely feasible in most restaurants or at home, this is something I would do often. Delicious
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Filet mignon