Filet mignon

Discussion in 'Social Life, Food & Drink, Travel' started by itsstillmatt, Sep 2, 2010.

  1. Don Carlos

    Don Carlos In Time Out

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    DT is zerging the hell out of the ancillary forvms lately.
     


  2. zhouyu

    zhouyu Senior member

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    IMHO... marbling > tender lean
     


  3. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    omg who would have thought the threak would turn into this. i am so surprised
    Did I win, bro?
     


  4. Don Carlos

    Don Carlos In Time Out

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    Me and my bros​


    At the steakhouse​


    Crushin some filets​


    And gettin after some brewdogs​


    We livin the good life​


    Me and my bros​
     


  5. Dragon

    Dragon Senior member

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    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.
     


  6. Infrasonic

    Infrasonic Senior member

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    Best restaurant Ribeye I had recently was done sous vide then sear finished in the pan, medium rare. Gorgeous.
     


  7. HORNS

    HORNS Senior member

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    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).
     


  8. UpperWestie

    UpperWestie Senior member

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    NYStrip>Ribeye>Fillet

    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.
     


  9. spertia

    spertia Senior member

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    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....
     


  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     


  11. otc

    otc Senior member

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    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"
     


  12. gdl203

    gdl203 Affiliate Vendor Dubiously Honored Affiliate Vendor

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    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.
     


  13. Baron

    Baron Senior member Dubiously Honored

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    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.
     


  14. gdl203

    gdl203 Affiliate Vendor Dubiously Honored Affiliate Vendor

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    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 Ã[​IMG]chalottes, hmmmm [​IMG]
     


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Is skirt steak the same as bavette in French? If so, I love that cut - bavette aux Ã[​IMG]chalottes, hmmmm [​IMG]
    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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