Filet Mignon: Godly, Overrated or Shit?

[johnjbruin]

Its simply good meat - there is nothing 'godly' about it.

 

[paulxcook]

I don't get how all the ribeye lovers can stand the gristle and fat. I like the flavor, but the texture is horrible. I do enjoy a good porterhouse, however.

When taking price into account, I'm kind of a loser because I think sirloins are awesome. But then, it's the leanest cut (I think), and texture/lack of fat is a big deal to me.

 

[JulesMaximus]

Filet Mignon is the only cut of meat I buy.

 

[hanoverphist]

i like a good filet. its one of my fave cuts when prepared well. flavor can be added at any point to complement the tenderness o the meat, so that really isnt an issue for me. of course, ill take any steak over a chicken filet any day.

and i voted "bruce lee"!

 

[FoBoT]

Originally posted by: NeuroSynapsis
..but the rib eye is definitely the grand daddy of them all (w/o dropping obscene amounts for wagyu-style beef).


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

yes, rib eye FTW

 

[dennilfloss]

Mmm... I absolutely love filet mignon. My favourite beef course.:heart:

 

[Tiamat]

Filet is OK. They are not meant to be consumed solely for flavor. If you want flavor, its the Rib-eye. If you want a steak that you can cut into, strip steak, or better yet, Porterhouse is my favorite. I have had some very excellent flank steaks recently, they are just wonderful when done right. They taste like rubber when not done right.

When I go to Longhorn, I only get their full porterhouse cooked rare.

When going to real steak houses, I either get ribeye or prime rib.

 

[manowar821]

Definitely overrated.

 

[waggy]

Originally posted by: paulxcook
I don't get how all the ribeye lovers can stand the gristle and fat. I like the flavor, but the texture is horrible. I do enjoy a good porterhouse, however.

When taking price into account, I'm kind of a loser because I think sirloins are awesome. But then, it's the leanest cut (I think), and texture/lack of fat is a big deal to me.

first off you trim off most the fat. sure there is some still on it. but its yummy.


as i said. best steak i have ever had was a 1.5 inch cut of a bone in ribeye. it was amazing. nto to mention cheap. $17 for it. man it was good.

 

[Felisity]

d'oh double post.

 

[Felisity]

Originally posted by: dennilfloss
Mmm... I absolutely love filet mignon. My favourite beef course.:heart:

Ditto for me.

I've tried steak houses across the country, CA, TX, AL, GA, NJ, IL, MA, NY, RI and FL.

Hands down the best taste and experience I ever had was at Mortons in Chicago.
I've tried both the filet and prime rib there. Superb.

 

[GagHalfrunt]

I'm not a filet fan. Rib eyes are tastier.

 

[michaels]

Originally posted by: 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.

No, I just prefer burger or chicken

 

[mrSHEiK124]

Ribeye FTW

 

[waggy]

Originally posted by: michaels

Originally posted by: 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.

No, I just prefer burger or chicken

my wife is the same. she prefers a burger or chicken (heck sometimes even a hot dog) over steak.

 

[Dirigible]

Originally posted by: 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.

I'm with you in disliking fat and gristle.

After reading your description, don't be surprised if, just after you sit down at the table with your delicious steak, someone - probably my evil twin as this person will look just like me - swoops through your house, grabs your plate, and dashes out the door.

 

[Kadarin]

Originally posted by: dennilfloss
Mmm... I absolutely love filet mignon. My favourite beef course.:heart:

 

[KK]

For me its ribeye for flavor.

 

[maddogchen]

MMMmmmmmmmmmm....... I want steak now.

How are the filet mignon at Ruth Chris?

 

[Nocturnal]

Personally I like myself a nice grilled ribeye over filet any day.

 

[seemingly random]

Aged beef at the Precinct in Cincinnati - sublime, godly, expensive.

Rib-eye on my grill is satisfying - usually sucks in a restaurant.

Sirloin at the Outback - best restaurant value - haven't been there in a few years though.

Steak at Applebee's - a cut below McDonalds.

 

[theknight571]

Filet Mignon is the best... when prepared properly... although that could be said for any cut of beef.

I've had good Filets and bad Filets... good prime rib and bad prime rib...etc.

St. Elmo's in Indianapolis, is the best "old-fashioned" steak house I've been to... Cut the fillet with a fork... <shivers>

Texas-de-Brazil in Dallas (they have other locations too), is by far my favorite restaurant of all time. All you can eat steak / ribs / chicken / available meat... and they bring it to you, so you never have to get up... wooooo. LOL

I've been to the Morton's in Troy, MI and to be honest I wasn't all that impressed. I mean, I'm willing to fork out that much $$ for good steak from time to time, but the Outback Special (I forget what cut it is) is better than the steak I had that night... I'm just glad it wasn't my money.

As for large chains Outback is my favorite... it's very consistent across the nation... I've probably eaten in Outbacks in 20+ cities. It was my bosses "old standby" when we were on the road.

 

[daveymark]

filet stuffed with bleu cheese and spinach....mmmmm

 

[buck]

Originally posted by: seemingly random
Aged beef at the Precinct in Cincinnati - sublime, godly, expensive.

Rib-eye on my grill is satisfying - usually sucks in a restaurant.

Sirloin at the Outback - best restaurant value - haven't been there in a few years though.

Steak at Applebee's - a cut below McDonalds.

mmm, great place.

The best I have had though is the Chop House in Chicago.

 

[Kirby]

Bone in ribeye > ribeye > *