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Filet mignon - Page 2

post #16 of 164
9/2/10 at 3:07am
DT is zerging the hell out of the ancillary forvms lately.
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post #17 of 164
9/2/10 at 3:14am
IMHO... marbling > tender lean
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post #18 of 164
9/2/10 at 3:36am
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
omg who would have thought the threak would turn into this. i am so surprised
Did I win, bro?
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post #19 of 164
9/2/10 at 3:39am
Me and my bros
At the steakhouse
Crushin some filets
And gettin after some brewdogs
We livin the good life
Me and my bros
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post #20 of 164
9/2/10 at 4:33am
I don't think there is a superior cut, but just preference and what you feel like eating at the time. For filet, I usually go with grass fed, and rib eye corn. If I feel like having a piece that is tender like a filet, but with a lot more flavor, I go to the Japanese butcher which sells a wider variety of cuts to suit your preference.
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post #21 of 164
9/2/10 at 7:53am
Best restaurant Ribeye I had recently was done sous vide then sear finished in the pan, medium rare. Gorgeous.
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post #22 of 164
9/2/10 at 11:01am
Quote:
Originally Posted by iammatt View Post
I almost butterflied it, placed a thin strip of bacon inside, tied it up and roasted it.

What about a thin strip of guanciale instead of bacon? I'm just thinking this because then you don't have the smoke adulterant (unless you want it).
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post #23 of 164
9/2/10 at 11:07am
Quote:
Originally Posted by Rambo View Post
NYStrip>Ribeye>Fillet

Quote:
Originally Posted by Xericx View Post
Its a girls steak. dunno, just doesn't have a lot of flavor, too lean.

sure, its tender and its easy to cook without screwing up, just seems so unsatisfying eating it. in a sandwhich its not bad though.

+1

Probably been a poast before, but what about grass fed vs. corn fed??

I've never done a side by side taste test. I liked the grass when I had it, but can't say i liked it because it was grass. Perhaps I liked it because was a little less fatty/turbocharged marbling.
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post #24 of 164
9/2/10 at 11:31am
Quote:
Originally Posted by Rambo View Post
NYStrip>Ribeye>Fillet

Agree. I was a vegetarian for many years, but when I decided to start eating meat again, my first steak was a filet. My wife had always loved the cut and had always gone on and on about how wonderful it was. Even after trying it several times, I was pretty meh on filet. Then one day we gave NY Strips a try, and I was suddenly like, OH, NOW I GET IT! STEAAAAAKKKKKK!!!

Now my wife prefers NY Strip to filet as well....
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post #25 of 164
9/2/10 at 11:33am
Thread Starter 
Quote:
Originally Posted by HORNS View Post
What about a thin strip of guanciale instead of bacon? I'm just thinking this because then you don't have the smoke adulterant (unless you want it).
I wanted the smoke taste. I did, on your rec, start getting beef from Golden Gate. It is excellent. Nice guys too.
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post #26 of 164
9/2/10 at 11:33am
Quote:
Originally Posted by mharwitt View Post
who hates filet mignon??

Douchebag elitist steak "lovers" who probably couldn't tell a prime cut from choice let alone properly cook it (gotta go to morton's bro)

Sure there are lots of people who would never order a filet when presented with other options based on personal taste, but a lot of the people who proclaim to "hate" filet probably couldn't tell it apart from a ribeye if you cut them into bite size pieces and did a taste test...they just think its a "pussy steak"
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post #27 of 164
9/2/10 at 11:33am
Filet is my favorite cut when I eat steak with a sauce (poivre, bearnaise...) but if I'm eating it simply grilled or with some Dijon, I prefer a ribeye.
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post #28 of 164
9/2/10 at 11:50am
I recently bought some skirt steak from my butcher rather than from the mexican market where I've gotten it before and I was shocked at how tender and tasty it was.
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post #29 of 164
9/2/10 at 11:52am
Quote:
Originally Posted by Baron View Post
I recently bought some skirt steak from my butcher rather than from the mexican market where I've gotten it before and I was shocked at how tender and tasty it was.

Is skirt steak the same as bavette in French? If so, I love that cut - bavette aux échalottes, hmmmm
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post #30 of 164
9/2/10 at 11:53am
Thread Starter 
Quote:
Originally Posted by gdl203 View Post
Is skirt steak the same as bavette in French? If so, I love that cut - bavette aux échalottes, hmmmm
No. Sometimes skirt steak is labelled bavette here, but the bavette you traditionally eat with shallots is flap steak in the US.
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