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Filet mignon - Page 3

post #31 of 164
9/2/10 at 11:57am
Doh, too slow.
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post #32 of 164
9/2/10 at 11:58am
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

Quote:
Originally Posted by iammatt View Post
No. Sometimes skirt steak is labelled bavette here, but the bavette you traditionally eat with shallots is flap steak in the US.

I think bavette is called flank steak here. Flap is quite thin whereas the others get to about an inch thick at their thickest. Hanger (onglet) is my favorite...
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post #33 of 164
9/2/10 at 11:59am
Filets need a marinade IMO. An oil based marinade. Anything acidic will turn it to mush pretty quickly. For me it's: Bone in Ribeye>Ribeye>NY Strip>Filet Although, a well done, sorry, I meant properly done, flat iron could overtake the Filet. That's some good eats... But it can't be cooked with the Alton Brown method of searing over smoking high heat and then baking. Gotta be cooked more slowly over medium heat and never beyond MR.
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post #34 of 164
9/2/10 at 12:04pm
Add me to the pile of non-haters. It's great for a night where I'd like to grill a steak but want something easy.

To be honest, I didn't realize people actually disliked filet mignon; I just figured it wasn't really anybody's favorite.
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post #35 of 164
9/2/10 at 12:06pm
Quote:
Originally Posted by Infrasonic View Post
Best restaurant Ribeye I had recently was done sous vide then sear finished in the pan, medium rare. Gorgeous.

That's almost guaranteed to overcook it.
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post #36 of 164
9/2/10 at 12:07pm
I don't always eat steak. But when I do, I prefer Dos Equis.
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post #37 of 164
9/2/10 at 12:09pm
Quote:
Originally Posted by iammatt View Post
Fuck. Sfield was right. I cooked one tonight for the first time in a decade, and it is a lot tastier than I remember. I don't know that it is my favorite cut, but damn, when the quality is good, it is really nice. Now I have to rethink the rest of my life.
Of course I'm right. Berkshire pork, now this. I'm surprised that someone with a delicate palate wouldn't appreciate it. I'm extremely suspicious of someone who says that it is low on flavor. That's like saying a scallop is low in flavor. Something doesn't have to be bursting in fat to be flavorful... there are delicate flavors which to me are more appealing than anything else.
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post #38 of 164
9/2/10 at 12:12pm
Quote:
Originally Posted by SField View Post
That's almost guaranteed to overcook it.

Perhaps you'd like to inform chef then. She did four years at the Fat Duck (***) and has just been voted best up and coming new chef in the UK...obviously she knows nothing.
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post #39 of 164
9/2/10 at 12:14pm
Quote:
Originally Posted by SField View Post
I'm surprised that someone with a delicate palate wouldn't appreciate it. I'm extremely suspicious of someone who says that it is low on flavor. That's like saying a scallop is low in flavor. Something doesn't have to be bursting in fat to be flavorful... there are delicate flavors which to me are more appealing than anything else.

+1

People have forgotten how to taste. There used to be an art to appreciating the flavors of the food, rather than sitting back passively and demanding to be bombarded by flavor.

Taste used to be a verb, and not just a noun.
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post #40 of 164
9/2/10 at 12:20pm
All steak is delicious. That's why they call it steak. If it tasted like shit they'd call it lima beans.

Filet, IMO, is particularly delicious.
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post #41 of 164
9/2/10 at 12:32pm
Quote:
Originally Posted by Infrasonic View Post
Perhaps you'd like to inform chef then. She did four years at the Fat Duck (***) and has just been voted best up and coming new chef in the UK...obviously she knows nothing.

I didn't say the chef knows nothing, I'm just saying that doing that can be pretty risky.
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post #42 of 164
9/2/10 at 12:35pm
Quote:
Originally Posted by Arrogant Bastard View Post
+1

People have forgotten how to taste. There used to be an art to appreciating the flavors of the food, rather than sitting back passively and demanding to be bombarded by flavor.

Taste used to be a verb, and not just a noun.

I suspect that this is the case, and probably explains the popularity of Bobby Flay.

Ribeye just doesn't interest me as much as it does other people. I'd rather eat a piece of fatty pork or lamb. Filet Mignon to me, is the most pure taste of beef. And the texture is really something special, which is very important to me.
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post #43 of 164
9/2/10 at 12:46pm
I love the almost-gamy, hemoglobin-laden taste of filet mignon.
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post #44 of 164
9/2/10 at 12:49pm
Quote:
Originally Posted by SField View Post
I suspect that this is the case, and probably explains the popularity of Bobby Flay.

Ribeye just doesn't interest me as much as it does other people. I'd rather eat a piece of fatty pork or lamb. Filet Mignon to me, is the most pure taste of beef. And the texture is really something special, which is very important to me.

Same here. Cooked some fillets from Allen Brothers 2 days ago. Good stuff.
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post #45 of 164
9/2/10 at 12:50pm
Quote:
Originally Posted by GrillinFool View Post
Bone in Ribeye>Ribeye>NY Strip>Filet
Truth for a true steak lover.
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