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Filet mignon - Page 4

post #46 of 164
Thread Starter 
Quote:
Originally Posted by LanceW View Post
Truth for a true steak lover.
Yay!
post #47 of 164
Thread Starter 
Quote:
Originally Posted by GrillinFool View Post
Filets need a marinade IMO. An oil based marinade. Anything acidic will turn it to mush pretty quickly.


Why in God's name would you want to marinate a filet?
post #48 of 164
Quote:
Originally Posted by iammatt View Post
Yay!

that is seriously funny... i'm going to chuckle for a while
post #49 of 164
Quote:
Originally Posted by gdl203 View Post
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.

+1

I'm with you. Except the Dijon thing. Ribeye, cracked pepper, a bit of garlic salt rub and then BBQ. Serve with shavings of Parmigiano Reggiano.
post #50 of 164
Quote:
Originally Posted by Rambo View Post
NYStrip>Ribeye>Fillet

Seconded.
post #51 of 164
Quote:
Originally Posted by pocketsquareguy View Post
+1

I'm with you. Except the Dijon thing. Ribeye, cracked pepper, a bit of garlic salt rub and then BBQ. Serve with shavings of Parmigiano Reggiano.

Have you tried other kinds of cheeses in this way? Is there particular reason that you favor it?

Do you slice the steak or just serve whole?
post #52 of 164
if I have ribeye, I wont use any sauces, quality meat is tasty enough for me. Just some salt, pepper, and a bit of butter to melt on top as it rests right off the pan.
post #53 of 164
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.
post #54 of 164
I'm with GDL on filet being the choice for sauces. Bacon wrapped can also be quite tasty.
post #55 of 164
Quote:
Originally Posted by GrillinFool View Post
Bone in Ribeye>Ribeye>NY Strip>Filet
+1 ... except i might slip a well-cooked hangar or flap and maybe even tri-tip above the filet. it's not that they're bad, it's just that i eat so little beef anymore that when i cook a steak, i want a STEAK. not meat with sauce.
post #56 of 164
Thread Starter 
Quote:
Originally Posted by SField View Post
Have you tried other kinds of cheeses in this way? Is there particular reason that you favor it?

Do you slice the steak or just serve whole?
Makes sense. The nutty browning butterfat taste is not so dissimilar from Parmesan.
post #57 of 164
Quote:
Originally Posted by Baron View Post
I like them fine and always thought the hate was overwrought, but I don't know when I'd choose one over a ribeye. I guess it's handy that they're smaller.

+1.

Beef tenderloin can be fun to cook.
post #58 of 164
great summer dinner: grilled ribeye or skirt, just salt and pepper. sliced after a rest and served over/with an arugula salad and topped with shaved parm.
post #59 of 164
Quote:
Originally Posted by Rambo View Post
I'm with GDL on filet being the choice for sauces. Bacon wrapped can also be quite tasty.
I don't like this method. The bacon is never cooked to my liking and obviously the filet itself, a real prize of a protein, ends up being steamed. It should be served rarest of all the cuts and should have lovely crust. Although it doesn't have to be super rare, I've had and done many preparations in more classic french cooking that yields what we'd now call about a medium.
post #60 of 164
Quote:
Originally Posted by foodguy View Post
great summer dinner: grilled ribeye or skirt, just salt and pepper. sliced after a rest and served over/with an arugula salad and topped with shaved parm.

Skirt is my second favorite cut for steak. NY strip is honestly so boring that I could cry. Ditto for ribeye... there are far superior fatty cuts of meat.
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