Filet mignon

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

  1. zalb916

    zalb916 Senior member

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    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.

    I do this salad fairly often with flank. I'll add some slices of marinated peppers too.
     
  2. foodguy

    foodguy Senior member

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    that sounds great!
     
  3. Dragon

    Dragon Senior member

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    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.


    +1 I prefer filet rare, and something like rib eye closer to medium rare
     
  4. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
    Just a suggestion, but you should add the butter to the pan in the last minute or so of cooking, and baste the steak as the butter gets browned. Not only will it give a better flavor than fresh butter after cooking, but it will rest better when you aren't placing something cool on the steak just as it comes out.
     
  5. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I have to put in a vote for rib cap, not ribeye. If I have a fatty steak, this is the shit. I also like onglet, but really for the strong flavor.
     
  6. gomestar

    gomestar Super Yelper

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    Just a suggestion, but you should add the butter to the pan in the last minute or so of cooking, and baste the steak as the butter gets browned. Not only will it give a better flavor than fresh butter after cooking, but it will rest better when you aren't placing something cool on the steak just as it comes out.

    noted for future steak consumption, thanks
     
  7. Don Carlos

    Don Carlos In Time Out

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    When the cow gives to you of his meats in my country you must say a blessing to him, for his spirit allow you to take into the body of his meats to make for nourishment of your bones and of your muscles and of your fibers and of the beauty of your wonderful body. For this is the way of God, and this is glorious! I say to the cow spirits, I say thank you cow spirits. I have taken your body that you may give into my flesh your flesh, that you may release into me your wild animal energies to make my sexual prowess pleasing to my womans.
     
  8. RSS

    RSS Senior member

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    I've only recently rediscovered this myself. Was with relatives at the beach in North Carolina ... the first night we had some high quality filet mignon done to perfection ... thanks to a relative taking cooking classes. I had been avoiding it for years ... what a mistake.
     
  9. RSS

    RSS Senior member

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    NYStrip>Ribeye>Fillet
    And that is how myths are begun.
     
  10. kwilkinson

    kwilkinson Having a Ball

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    I really like poached filet.
     
  11. Dragon

    Dragon Senior member

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    And that is how myths are begun.

    I suspect the myth is because it is difficult to find high quality filet in American butchers. For example in Southern California (where I stay while in the U.S.), I only know of one place that sells grass fed, prime, aged, filet. For other cuts, like ribeye, it is relatively easy to find a prime, aged piece, especially if it's corn fed.

    Off topic, but I am planning on making some steak tartare, and just found that the real/original way to make it is with horse meat. Has anyone had it with horse? Any good recipes?
     
  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I suspect the myth is because it is difficult to find high quality filet in American butchers. For example in Southern California (where I stay while in the U.S.), I only know of one place that sells grass fed, prime, aged, filet. For other cuts, like ribeye, it is relatively easy to find a prime, aged piece, especially if it's corn fed.

    Off topic, but I am planning on making some steak tartare, and just found that the real/original way to make it is with horse meat. Has anyone had it with horse? Any good recipes?

    Finding good meat is not a problem in NorCal, thankfully. As to horse tartare, a friend of ours in France has made it for us a few times. I hate it. I think the meat is too sweet and odd tasting, but to other people, with different palates, it is a super delicacy. I think you make it basically the same way as you would beef, but make sure to cut it by hand, and not to grind it.
     
  13. otc

    otc Senior member

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    I suspect the myth is because it is difficult to find high quality filet in American butchers. For example in Southern California (where I stay while in the U.S.), I only know of one place that sells grass fed, prime, aged, filet. For other cuts, like ribeye, it is relatively easy to find a prime, aged piece, especially if it's corn fed.

    I suppose it might make a differance that most of the filet I have had has been since I lived in chicago as my parents aren't really the kind of people who would take me to a steakhouse to celebrate something (although neither would I...I prefer other sorts of places).

    As to the butter...I like to do the steak on a hot cast iron skillet for a quick bit on each side and then finish in the oven. I pull it out halfway through the oven section, flip it, and throw a pad on top and this seems to work pretty well.
     
  14. Dragon

    Dragon Senior member

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    Finding good meat is not a problem in NorCal, thankfully. As to horse tartare, a friend of ours in France has made it for us a few times. I hate it. I think the meat is too sweet and odd tasting, but to other people, with different palates, it is a super delicacy. I think you make it basically the same way as you would beef, but make sure to cut it by hand, and not to grind it.

    Thanks for the tip. I will make sure to cut by hand.

    Also, thank for pointing out the timing on the butter when cooking steak. I think I have been putting the butter in too early and basting (at the beginning of the cooking, making it hard to control the butter temperature), and will try to use it more towards the end.
     
  15. Rambo

    Rambo Senior member

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    I pull it out halfway through the oven section, flip it, and throw a pad on top and this seems to work pretty well.
    What's a pad? As to the bacon wrapped goodness, yes it often comes out closer to well than rare but its all in the cooking method. I had one that was either smoked or rotisserie or some shit but it was delicious. Of course, the type of fillet you can find down here, outside of WholeFoods, is probably going to be on par with Omaha Steaks.
     

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