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Filet mignon - Page 11

post #151 of 164
9/21/10 at 1:02pm
Quote:
Originally Posted by Rambo View Post
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.

Steakhouses often serve filets cut from the center portion, which is the biggest piece. It gets narrower toward either end.

I've trimmed a whole tenderloin a few times, for a 2" thick steak, you can only get 2-3 cuts from the Chateaubriand part of a whole tenderloin.
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post #152 of 164
9/21/10 at 5:27pm
Quote:
Originally Posted by Rambo View Post
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.

You sure you aren't thinking of pork tenderloin? They are far more common and are exactly the size you are describing.

I rarely see beef tenderloins sitting out at the store. Pretty much only at costco (or cut into filets)...otherwise you have to ask at the counter.
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post #153 of 164
9/21/10 at 6:46pm
Quote:
Originally Posted by otc View Post
You sure you aren't thinking of pork tenderloin? They are far more common and are exactly the size you are describing. I rarely see beef tenderloins sitting out at the store. Pretty much only at costco (or cut into filets)...otherwise you have to ask at the counter.
Yeah, I see them at Costco all the time. That's where I got the visual impressions. The ones at my Costco look very similar to pork tenderloins only slightly more round. Still about the beer bottle shape. Maybe they're just selling off runty cows.
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post #154 of 164
11/22/10 at 6:44am
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post #155 of 164
11/22/10 at 1:38pm
so since the spammer brought this back..........


I have about a 6 pound tenderloin, my butcher wraps a layer of fat around the whole thing and wraps it up. I was thinking of grilling it quickly to get some marks on it, and then tossing it in the oven. Butcher seasoned it with salt/pepper/rosemary/garlic. I am sure that it does not have enough salt, so I will be adding more. What should I do in terms of cooking/seasoning?
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post #156 of 164
11/22/10 at 1:47pm
Butter. Baste it with melted butter for a couple of minutes.
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post #157 of 164
11/22/10 at 2:02pm
Quote:
Originally Posted by edmorel View Post
so since the spammer brought this back..........


I have about a 6 pound tenderloin, my butcher wraps a layer of fat around the whole thing and wraps it up. I was thinking of grilling it quickly to get some marks on it, and then tossing it in the oven. Butcher seasoned it with salt/pepper/rosemary/garlic. I am sure that it does not have enough salt, so I will be adding more. What should I do in terms of cooking/seasoning?

Sounds like you have the seasoning done.

I would not bother to grill it. Brown it in a pan then roast it. Use the fond in the pan to make a pan sauce.
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post #158 of 164
11/22/10 at 2:05pm
Quote:
Originally Posted by gdl203 View Post
Butter. Baste it with melted butter for a couple of minutes.

Quote:
Originally Posted by Manton View Post
Sounds like you have the seasoning done.

I would not bother to grill it. Brown it in a pan then roast it. Use the fond in the pan to make a pan sauce.

sounds good, I browned a smaller piece in a pan with butter and it came out good. Should it be just butter or maybe a butter/bacon fat combo?
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post #159 of 164
11/22/10 at 2:45pm
If you use butter, add a little oil, will keep the butter from burning. Bacot fat is good.
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post #160 of 164
11/22/10 at 3:01pm
I got a hold of a very difficult to find recipe from Guy Fieri for his "Steak Diane" that is spectacular. I made it two weeks ago and it turned out beautifully. I know Filet Mignon is incredible just lightly seasoned and cooked however you like, but I had wanted this receipe for some time and it did not disappoint. If anyone is interested I would be happy to post the recipe?
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post #161 of 164
11/22/10 at 3:03pm
Quote:
Originally Posted by LatinStyleLover View Post
I got a hold of a very difficult to find receipe from Guy Fieri for his "Steak Diane" that is spectacular. I made it two weeks ago and it turned out beautifully. I know Filet Mignon is incredible just lightly seasoned and cooked however you like, but I had wanted this receipe for some time and it did not disappoint. If anyone is interested I would be happy to post the recipe?

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post #162 of 164
11/22/10 at 3:19pm
Isn't a 6lb tenderloin a bit big to brown in a frying pan?
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post #163 of 164
11/22/10 at 6:36pm
Quote:
Originally Posted by Rambo View Post
Isn't a 6lb tenderloin a bit big to brown in a frying pan?

I assume he was going to cut it in filets ?
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post #164 of 164
11/22/10 at 11:23pm
Quote:
Originally Posted by edmorel View Post
so since the spammer brought this back..........


I have about a 6 pound tenderloin, my butcher wraps a layer of fat around the whole thing and wraps it up. I was thinking of grilling it quickly to get some marks on it, and then tossing it in the oven. Butcher seasoned it with salt/pepper/rosemary/garlic. I am sure that it does not have enough salt, so I will be adding more. What should I do in terms of cooking/seasoning?

Just my opinion, so take it as that: I wouldn't use butter, but instead olive oil to cover the meat and then sear it all over. If it has a layer of fat around it, and I assume it's been tied up, then you do not need much oil or butter at all except for that initial contact with the pan. I personally think that there would be enough flavor with what's with the roast. Are you cooking it whole, or slicing it up prior to cooking?

With plain ol' filet mignon steaks, I sometimes use butter, but if you already have an adjunct of fat, then those seasonings on top of that, I wouldn't use it myself if I was cooking it.
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