Filet Mignon: Godly, Overrated or Shit?

[Ns1]

We're talking steak here, filet mignon on a grill.

Had it again for probably the 7th time. Decided to give it another shot cuz I've never really found a filet that blew me away. I was not shocked at the result. Went to Longhorn Steakhouse in Parsippany, NJ. The steak actually came out medium rare, which was a surprise. 9oz filet wrapped in bacon.

Was it tender? Definitely. Was it medium-rare? Yep. Was it tasty? Questionable. Sure it was good...but it didn't really have any taste. Has the peppery-ness of the slight rub, but it just doesn't have any taste. I'd rather have a rib eye anyday.

I think NY strip, flat iron (that's the new cut right?) and hanger steaks are OK, but the rib eye is definitely the grand daddy of them all (w/o dropping obscene amounts for wagyu-style beef).

Note that I have not eaten at Mortons, Ruth's Chris, Cut, or Maestro yet. I have dropped 50+ on steaks before at various restaurants, however.


I prefer to grill steaks myself. Rib eye + salt/pepper or montreal steak seasoning + weber + natural charcoal FTW

 

[MrChad]

Went to Longhorn Steakhouse

Find a better steakhouse

 

[Ns1]

Originally posted by: MrChad

Went to Longhorn Steakhouse

Find a better steakhouse

Fair enough. Note that it's been the same experience over several steakhouses though.


So is filet just a bitch to get any flavor in or what? It always comes out tender, just not flavorful.

 

[iamwiz82]

9oz filet wrapped in bacon

Yuck.

I had 3 or 4 last week. Mmm....

 

[KMc]

It is true that for good steak flavor the filet mignon is not the best choice. Ribeye (my favorite), porterhouse, etc. will be more flavorful. For texture and tenderness, it will be hard to beat the filet though. It's not a coincidence that a filet is frequently served with a sauce or other accompaniment (bacon wrap, mushrooms, peppercorns, etc.).

 

[clamum]

I'd say Filets are my favorite steak. A local bucher here sells them bacon-wrapped for pretty cheap... very good on the grill. Damnit, now I'm hungry.

 

[warmodder]

Well the filet is known for its tenderness not its flavor. Get the porterhouse so you have the best of both worlds--and don't go to longhorn.

 

[Anubis]

only thing better then a good filet is a good hunk of prime rib

 

[Ns1]

Originally posted by: warmodder
Well the filet is known for its tenderness not its flavor. Get the porterhouse so you have the best of both worlds--and don't go to longhorn.

Wasn't my choice Free food tastes better anyway haha

 

[Demon-Xanth]

I think the problem with Fillet Mignon is that you just can't cook it like a normal steak. It's not really suited for the slab-of-beef treatment, but use in a more complex recipe. So if you go to a place that just takes the fillet, slaps it on a grill, and cooks it like any other steak, you end up with tasteless meat jello or a hockey puck. I think ribeye steaks are the best as far as slabs of meat go. Sirloins work best when sliced and used in things such as stir fry and burritos, new yorks if you're marinating.

 

[teclis1023]

What I've heard is that the softer the steak, the less flavorful it is, which is often contrary to popular belief. I tend to get steaks that are very flavorful, and I am quite happy because I don't like mushy foods, anyways.

 

[Fritzo]

You order a filet at a crappy chain steakhouse and you use that to represent the food? LOL!

A properly done filet at a decent steak place (i.e.- a place that actually has a chef) WILL blow you away. You don't need a knife to cut it, and the dollop of garlic butter on top permeates the medium rare juiciness of the cracked pepper encrusted beef.

 

[40Hands]

I like rib eye more...marbled tastiness.

 

[IceBergSLiM]

Originally posted by: 40Hands
I like rib eye more...marbled tastiness.

 

[Ns1]

Originally posted by: Fritzo
You order a filet at a crappy chain steakhouse and you use that to represent the food? LOL!

A properly done filet at a decent steak place (i.e.- a place that actually has a chef) WILL blow you away. You don't need a knife to cut it, and the dollop of garlic butter on top permeates the medium rare juiciness of the cracked pepper encrusted beef.

Guess you didn't read this part?

Note that it's been the same experience over several steakhouses though.

That said, when I go to morton's or RC, I will give filet a shot. I am intrigued by ATOT's comments.

 

[michaels]

I myself would take a good burger or chicken sandwich over steak any day.

 

[rivan]

The filet is the only cut I'll eat, anymore. I don't like fat/gristle on/in my beef, and it's really a cinch with a good cut to make an excellent steak.

Buy a filet from Whole Foods - a decent, fresh cut is important. Costco around here also has surprisingly good fresh meat. While a high price is no guarantee of a good piece of meat, you're probably not getting a great steak at $12.95/pound. Salt and pepper liberally (lots will fall right off, so feel free to 'overdo' it), find a heavy pan to cook it in/on. Get it as hot as you can by any means you have - full blast on the stove/overkill on the charcoal. Sear both sides well, and you're done.

A heavy pan is important to store lots of heat, to maintain the sear - when you flip the steak, put it in a different spot on the pan. I use a heavy-as-hell cast iron skillet and a high heat burner - 16,000 BTU, the product page says. I remember an interview on food network of a steakhouse owner where the guy said they sear their steaks at 800 degrees.

Heaven.

 

[Xavier434]

Steaks can be symbolized by comparing them to a coloring book. When it comes to coloring books, you will have some really good outlines to make pictures out of and you will also have some lesser quality outlines. In both cases, you have the opportunity to make an amazing picture out it depending on how you color in between the lines. However, the best of the best pictures will be the ones which are colored by a true artist and begins with a great outline.

Steaks are the same way. You can season and marinate an average cut and make it taste amazing. You can also season and marinate the best cuts poorly and have it taste terrible.

 

[shortylickens]

LIKE ANY PIECE OF MEAT:
It depends on where you go.

 

[DaShen]

Rib Eye is the best

 

[Farang]

Originally posted by: DaShen
Rib Eye is the best

Yes, I'm more of a rib eye man myself.

 

[Funyuns101]

Originally posted by: NeuroSynapsis

That said, when I go to morton's or RC, I will give filet a shot. I am intrigued by ATOT's comments.

Try to get a bone-in filet - that'll give it some extra flavor.
But yes, as someone else posted above, OP, it's about the tenderness of the meat. Ribeye's have more fat --> more flavor.

Otherwise, for the "best of both worlds" you can get a porterhouse or t-bone.

You can try Flemings as well.

 

[buck]

Originally posted by: michaels
I myself would take a good burger or chicken sandwich over steak any day.

Thats what happens when your parents only take you to the Sizzler or Ponderosa.



Smartass comment aside, its all about the quality of steak and establishment. End of story.

 

[xanis]

Godly. A GOOD steak > * meat

 

[waggy]

as others said Ribeye is by far the best. IF you can find it get a bone in ribeye. man those are soo damn good.


second is a porterhouse. hmm get a filet hmm yumm .