Filet Mignon: Godly, Overrated or Shit?

[nonameo]

all steak is overrated, period.

 

[Zenmervolt]

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.

I have had supposedly "blow you away" fillet. To me it was merely good. A fillet is not a cut that I particularly like. Too much fat, not enough texture, not enough flavor. I prefer a top sirloin to a fillet by a large margin.

My own favorite cuts are, in order:

Top Sirloin
T-Bone
Porterhouse/NY Strip (essentially T-Bone without the tenderloin portion)
Eye of Round
Fillet

The fillet just comes off as too slimy, even when cooked properly.

ZV

 

[adairusmc]

Originally posted by: nonameo
all steak is overrated, period.

Fail

 

[digiram]

It's gotta be browned, and then thrown in the oven for a bit. The browning will give it a nice crusty shell that traps the juices after it's thrown in the oven for a lil bit.

That's how my uncle made it, and it was spectactular.

 

[preslove]

For me, tenderness > chewy meat. I HATE fat in a steak, so I usually stick to filets.

 

[Imported]

Filets by themself have almost no flavor.. gimme a porterhouse anyday.

 

[Zenmervolt]

Originally posted by: Xavier434
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.

If you're using a marinade, you better be cooking really cheap steak. Marinades exist to cover up crappy meat. There's no excuse for marinating good beef. Marinades create mediocrity; they make low-quality steaks average and they make great steaks average. I've never once had any marinated meat that I thought was anything better than mediocre.

ZV

 

[Captante]

Quality filet (unlike what you'll be served at Longhorn!) is very good, especially if you enjoy beef very rare.

 

[Superself]

Its simple...ask the chef about the steak.

Stop eating previously frozen beef when you are going out for a good steak.
Even Ruth Chris's beef is thawed out. If you are going to pay top dollar for a steak, dammit, make sure the chef knows where his beef comes from down to the cattle brand. Otherwise, you are just getting a McSteak quality filet that has been drowned in its own sauces to enhance the flavor.

Where to go to get a damn good steak and talk to chefs who KNOW down to a science about their beef? Either Peter Lugers or Flames.

 

[Ns1]

Originally posted by: Superself
Its simple...ask the chef about the steak.

Stop eating previously frozen beef when you are going out for a good steak.
Even Ruth Chris's beef is thawed out. If you are going to pay top dollar for a steak, dammit, make sure the chef knows where his beef comes from down to the cattle brand. Otherwise, you are just getting a McSteak quality filet that has been drowned in its own sauces to enhance the flavor.

Where to go to get a damn good steak and talk to chefs who KNOW down to a science about their beef? Either Peter Lugers or Flames.

Sorry, the rest of us peons can't afford 80+$ steaks. I'll settle for my $8/pound ribeye, like the rest of my fellow peons.

 

[Homerboy]

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.

Agreed
There is a special place in town here that the wife and I lik to go to for special occasions (ie: $$$$) . They server a fillet with peppercorn sauce that I simply have not had anywhere else. The meat is like liquid. I can cut it with my fork and don't even have to chew it . just divine.

 

[Rudee]

Had a delicious 22oz bone-in Ribeye at Pappa Bros steakhouse in Houston, TX earlier this week (on the company expense account of course) Very tasty.

 

[Superself]

Originally posted by: NeuroSynapsis

Originally posted by: Superself
Its simple...ask the chef about the steak.

Stop eating previously frozen beef when you are going out for a good steak.
Even Ruth Chris's beef is thawed out. If you are going to pay top dollar for a steak, dammit, make sure the chef knows where his beef comes from down to the cattle brand. Otherwise, you are just getting a McSteak quality filet that has been drowned in its own sauces to enhance the flavor.

Where to go to get a damn good steak and talk to chefs who KNOW down to a science about their beef? Either Peter Lugers or Flames.

Sorry, the rest of us peons can't afford 80+$ steaks. I'll settle for my $8/pound ribeye, like the rest of my fellow peons.

Well don't blame me for the old saying "You get what you pay for" ringing true in this case. Most of the places you out to don't even give you a real rib eye. They serve you a rib steak because most people don't know the difference.

 

[Zenmervolt]

Originally posted by: Superself
Its simple...ask the chef about the steak.

Stop eating previously frozen beef when you are going out for a good steak.
Even Ruth Chris's beef is thawed out. If you are going to pay top dollar for a steak, dammit, make sure the chef knows where his beef comes from down to the cattle brand. Otherwise, you are just getting a McSteak quality filet that has been drowned in its own sauces to enhance the flavor.

Where to go to get a damn good steak and talk to chefs who KNOW down to a science about their beef? Either Peter Lugers or Flames.

I've had my share of obscenely-priced steaks (Mitchell's in Columbus stands out). I still haven't had any that could surpass what I do on my own grill at home. When it comes right down to it, why should I spend $110 on a strip steak at a place like Mitchell's when I can cook something that tastes even better to me for about $25 at home? Eating out, even at really, really good restaurants, is still always eating convenience food.

ZV

 

[Chaotic42]

Get a nice filet mignon cooked just over well-done... Put some A1 on there, it's delicious.

 

[ponyo]

Reading this thread made me hungry for steak so I went to Costco and bought some ribeye.

I buy tenderloins occasionally, but I prefer ribeye. But what I buy depends on the quality of the cut that day. Today, ribeye was the best looking meat followed by strip and t-bone.

Anyone try Alton Brown's Beef Tenderloin in Salt Crust recipe?

 

[ElFenix]

2 1/2" thick bone in rib-eye mmm

prime [steakhouse or butcher] > choice [costco or butcher] > select [grocery store] > other [steak night at the local bar]



i need to try roasting/smoking some tri-tip. also, flat iron is supposed to be good for both flavor and tenderness.

 

[waggy]

Originally posted by: ElFenix
2 1/2" thick bone in rib-eye mmm

prime [steakhouse or butcher] > choice [costco or butcher] > select [grocery store] > other [steak night at the local bar]



i need to try roasting/smoking some tri-tip. also, flat iron is supposed to be good for both flavor and tenderness.

sheehs 2 1/2" thick? wow i like 1.5 myself.

 

[ElFenix]

Originally posted by: waggy

Originally posted by: ElFenix
2 1/2" thick bone in rib-eye mmm

prime [steakhouse or butcher] > choice [costco or butcher] > select [grocery store] > other [steak night at the local bar]



i need to try roasting/smoking some tri-tip. also, flat iron is supposed to be good for both flavor and tenderness.

sheehs 2 1/2" thick? wow i like 1.5 myself.

if i'm at a prime steakhouse on someone else's dime...

(i also like my steak pretty rare on the inside, and it's easier to do with a thick steak)


filets need seasoning. often, you'll get that from a sauce. either a simple herb butter, or something extravagant like steak au poivre. plain they're not so good. a little salt and black pepper may suffice for a rib eye or new york, but i find it insufficient for a filet.

 

[JS80]

Dry Aged Filet at Boa is probably the best filet I've ever had.

 

[torpid]

I like filet. Probably my favorite steak cut. That said, I only voted OK because there was no option for "great but overpriced". I don't know if it's overrated, probably not, but it is definitely overpriced.

 

[cardiac]

We buy 1/2 of a cow once a year from a neighbor that has been raised free of antibiotics and growth hormone, then butchered and aged at a local shop. When they are fresh (I do have to freeze most of it of course), I can make a porterhouse or rib eye that would bring a tear to your eye

Ruth's Chris in Indianapolis does serve a damn fine strip steak. One of the best steaks I have had in a restaurant....

Bob

 

[BUTCH1]

Originally posted by: Superself

Originally posted by: NeuroSynapsis

Originally posted by: Superself
Its simple...ask the chef about the steak.

Stop eating previously frozen beef when you are going out for a good steak.
Even Ruth Chris's beef is thawed out. If you are going to pay top dollar for a steak, dammit, make sure the chef knows where his beef comes from down to the cattle brand. Otherwise, you are just getting a McSteak quality filet that has been drowned in its own sauces to enhance the flavor.

Where to go to get a damn good steak and talk to chefs who KNOW down to a science about their beef? Either Peter Lugers or Flames.

Sorry, the rest of us peons can't afford 80+$ steaks. I'll settle for my $8/pound ribeye, like the rest of my fellow peons.

Well don't blame me for the old saying "You get what you pay for" ringing true in this case. Most of the places you out to don't even give you a real rib eye. They serve you a rib steak because most people don't know the difference.

A rib eye is a rib steak with the small lip on the outside removed, that's the only difference. A top of the line steakhouse will have
nothing to do with any previously frozen beef. Some will have their own aging rooms so the beef can age on the bone, properly.
Bottom line though, you will pay out the a$$ for it. I like cooking my own, my fav. is a bone-in strip steak (also known as a shell steak),
having a bone in place during grilling seems to keep the meat juicier..

 

[her209]

Prime Rib is my baseline.

 

[IEC]

Originally posted by: NeuroSynapsis
Rib eye + salt/pepper FTW

QFT