Filet Mignon Serving Size?

[NuclearFusi0n]

Originally posted by: Zenmervolt

Originally posted by: NuclearFusi0n
What's wrong with butterflying a filet? Alton Brown suggested it, which is why I'm considering it.

and filet is naturally low on flavor, sauce = win

Why on earth spend the money on a fillet when you're going to mask all the flavour with sauce and other junk? And I'm not sure what you mean by fillets being naturally low on flavour. Unless you're burning the bloody things they have plenty of flavour. Beef should be pink all the way through.

ZV

Mask? I'm not going to make them drown in sauce, it's just a flavor augmentation

and compared to a cut like rib eye, yes, filet does have less flavor.

 

[Shelly21]

Originally posted by: CorporateRecreation
everybody's dying just to get the disease

Wow, our very own Debbie Downer.

 

[csf]

Man, what are some of you guys talking about? 12 oz is basically the standard (maybe 10 on the small end), and I believe a lot of steakhouses offer 16 oz. I'd feel downright ripped off if some restaurant tried to serve me a measly 6 or 8 oz piece (yes I'm accounting for appetizers and/or salad/sides). I only weigh like 130-135, so it's not like I have some warped perception of normal size. When I think large steaks, I imagine a 32 or 48 or such oz porterhouse (obviously that's accounting for fat and the bone), although I'd always take the filet over any other cut.

 

[Ogg]

Originally posted by: NuclearFusi0n
Well consider that the steak will be preceded by a light appetizer, served with a portabella cap and a cream based sauce, an artichoke, and risotto followed by cheesecake and a coconut milk drink dessert

We'll be over about 7:00😀

 

[loup garou]

Originally posted by: Zenmervolt

Originally posted by: NuclearFusi0n
What's wrong with butterflying a filet? Alton Brown suggested it, which is why I'm considering it.

and filet is naturally low on flavor, sauce = win

Why on earth spend the money on a fillet when you're going to mask all the flavour with sauce and other junk? And I'm not sure what you mean by fillets being naturally low on flavour. Unless you're burning the bloody things they have plenty of flavour. Beef should be pink all the way through.

ZV

1) Filets are one of the most tasteless cuts. Yes, they are tender, but they really don't taste like much.
2) Pink all the way through is overcooked.

 

[MikeyIs4Dcats]

Originally posted by: csf
Man, what are some of you guys talking about? 12 oz is basically the standard (maybe 10 on the small end), and I believe a lot of steakhouses offer 16 oz. I'd feel downright ripped off if some restaurant tried to serve me a measly 6 or 8 oz piece (yes I'm accounting for appetizers and/or salad/sides). I only weigh like 130-135, so it's not like I have some warped perception of normal size. When I think large steaks, I imagine a 32 or 48 or such oz porterhouse (obviously that's accounting for fat and the bone), although I'd always take the filet over any other cut.

you are incorrect. The standard filet size in a normal restaurant is 6 to 8 oz. Often both are offered, one being a "petite" cut or similarly named (for women).

 

[Kenazo]

Originally posted by: NuclearFusi0n
Well consider that the steak will be preceded by a light appetizer, served with a portabella cap and a cream based sauce, an artichoke, and a starch (haven't decided on either risotto, a pilaf, a potato dish, or bread) and followed by cheesecake and a coconut milk drink dessert

<-- salivating

pass along the recipes! 🙂

 

[Zenmervolt]

Originally posted by: werk

Originally posted by: Zenmervolt

Originally posted by: NuclearFusi0n
What's wrong with butterflying a filet? Alton Brown suggested it, which is why I'm considering it.

and filet is naturally low on flavor, sauce = win

Why on earth spend the money on a fillet when you're going to mask all the flavour with sauce and other junk? And I'm not sure what you mean by fillets being naturally low on flavour. Unless you're burning the bloody things they have plenty of flavour. Beef should be pink all the way through.

ZV

1) Filets are one of the most tasteless cuts. Yes, they are tender, but they really don't taste like much.
2) Pink all the way through is overcooked.

I've never found them lacking in flavour. Still, I prefer a rare Prime Rib over just about anything. Hard to get anymore though. Damn health departments start coming in and places are cooking the meat more and more to a craptacular grey all the way through.

ZV

 

[csf]

Originally posted by: MikeyIs4Dcats

Originally posted by: csf
Man, what are some of you guys talking about? 12 oz is basically the standard (maybe 10 on the small end), and I believe a lot of steakhouses offer 16 oz. I'd feel downright ripped off if some restaurant tried to serve me a measly 6 or 8 oz piece (yes I'm accounting for appetizers and/or salad/sides). I only weigh like 130-135, so it's not like I have some warped perception of normal size. When I think large steaks, I imagine a 32 or 48 or such oz porterhouse (obviously that's accounting for fat and the bone), although I'd always take the filet over any other cut.

you are incorrect. The standard filet size in a normal restaurant is 6 to 8 oz. Often both are offered, one being a "petite" cut or similarly named (for women).

Maybe it's a regional based thing?
I've been trying to eat at all the fancy steakhouses in Houston during my vacations from school, and I've also been studying up all the ritzy Chicago steakhouses since I'm visiting there in July. Of all the ones that do provide info as to the size of their filets, the small filets are generally 9-10 oz, with a larger alternative usually being 12 or 16 oz.

 

[ed21x]

Originally posted by: csf
Man, what are some of you guys talking about? 12 oz is basically the standard (maybe 10 on the small end), and I believe a lot of steakhouses offer 16 oz. I'd feel downright ripped off if some restaurant tried to serve me a measly 6 or 8 oz piece (yes I'm accounting for appetizers and/or salad/sides). I only weigh like 130-135, so it's not like I have some warped perception of normal size. When I think large steaks, I imagine a 32 or 48 or such oz porterhouse (obviously that's accounting for fat and the bone), although I'd always take the filet over any other cut.

Well, the context of a filet minion is that it's suppose to be small cuz it's expensive. I would personally prefer a large 16oz ribeye. Perosnally I have never seen a serving greater then 10 ounces offered at any restaurant, seeing as how 8 can already cost you an arm and a leg.

 

[TallBill]

Uh. 24 oz is nothing really. Its why I dont order Filets when I go out. Theres a place i go to with 30oz porterhouse steaks that come with all you can eat pasta. I like to finish the steak, and put away a few bowls of pasta. Mmmm. By no means am I overweight either.

 

[MikeyIs4Dcats]

Originally posted by: ed21x

Originally posted by: csf
Man, what are some of you guys talking about? 12 oz is basically the standard (maybe 10 on the small end), and I believe a lot of steakhouses offer 16 oz. I'd feel downright ripped off if some restaurant tried to serve me a measly 6 or 8 oz piece (yes I'm accounting for appetizers and/or salad/sides). I only weigh like 130-135, so it's not like I have some warped perception of normal size. When I think large steaks, I imagine a 32 or 48 or such oz porterhouse (obviously that's accounting for fat and the bone), although I'd always take the filet over any other cut.

Well, the context of a filet minion is that it's suppose to be small cuz it's expensive. I would personally prefer a large 16oz ribeye. Perosnally I have never seen a serving greater then 10 ounces offered at any restaurant, seeing as how 8 can already cost you an arm and a leg.

I'm with you....I'll take a ribeye anyday.

 

[Red Dawn]

Originally posted by: TallBill
Uh. 24 oz is nothing really. Its why I dont order Filets when I go out. Theres a place i go to with 30oz porterhouse steaks that come with all you can eat pasta. I like to finish the steak, and put away a few bowls of pasta. Mmmm. By no means am I overweight either.

LOL, not yet😉

 

[TallBill]

Originally posted by: Red Dawn

Originally posted by: TallBill
Uh. 24 oz is nothing really. Its why I dont order Filets when I go out. Theres a place i go to with 30oz porterhouse steaks that come with all you can eat pasta. I like to finish the steak, and put away a few bowls of pasta. Mmmm. By no means am I overweight either.

LOL, not yet😉

hahaha 🙂 true.. it might take 10.. maybe 20 years, but eventually my metabolism will bust and so will my gut

 

[stev0]

Originally posted by: Geekbabe

Originally posted by: geckojohn

Originally posted by: Geekbabe

Originally posted by: NuclearFusi0n

Originally posted by: Geekbabe
A serving size of beef or chicken is about the size of a deck of playing cards.

That's like a few bites, tops... 😕

without fat or bone 3-4 ounces of meat along with ample veggies is more than enough food.A good steak is meant to be chewed and savored not woofed down like it was Alpo.

What are you talking about?? Are you a guy or a ? Jeez, you should be able to handle a 12 oz steak no problem.... If you're gonna have a steak, have a steak!

No,I'm a female person who dieted and exercised myself into decent shape and couldn't have done so without getting to know what a serving size really is.A 6 ounce steak(assuming the typical bit of fat/bone that won't be eatten) is more than enough food when accompanied by all the side dishes mentioned by the OP.

People in this country wonder why they are overweight... our warped ideas on what constitutes a normal serving portion is one of the reasons.

Eating less = 5%, exercising = 95%. people are fat because they eat a lot and sit on their asses all day, not just because of their eating habits. in most cases you can keep your current diet while working out and still loose weight, as long as you work out hard enough to burn more calories than you take in.

with that aside, i regularly eat a 16-18oz porter (2-3 times a month), so a 8oz fillet would make me hit up taco bell on the way home 🙁

if anyone is ever in the area we could head over to smokey's and get the 52oz'er 😀

 

[rgwalt]

Ruth Chris sells a petite filet that is 8ozs. Their regular filet is 14oz. 12oz should definitely be good.

Enjoy!

R

 

[NuclearFusi0n]

Can anybody please suggest a decent appetizer to prepare? I was planning on making seared sliced portabella but I guess I'll be serving that with the filet..

 

[ultimatebob]

Originally posted by: NuclearFusi0n
Can anybody please suggest a decent appetizer to prepare? I was planning on making seared sliced portabella but I guess I'll be serving that with the filet..

Shrimp cocktail would be fairly easy to prepare... And goes with steak nicely. Some French Onion soup would be good, too.

Oh, and you never said what size filet you picked! 8 or 12 ounces, I'd assume?

 

[loup garou]

Originally posted by: NuclearFusi0n
Can anybody please suggest a decent appetizer to prepare? I was planning on making seared sliced portabella but I guess I'll be serving that with the filet..

Hey, if you haven't cooked this meal yet and want to try something different with the portabellos, give this a shot, I don't know the exact proportions/cooking temps/times, but I had it at a restaurant down the street the other day and it was simple and excellent.

You'll need large ramekins or small crocks to make it in...something around 1/2-3/4 cup in volume and one for each person.
Other than that, you'll need
Olive oil
Balsamic vinegar
Salt
Couple Portabello caps
Gruyere Cheese
Nice ripe tomato

Mix a couple tsp balsamic vinegar and a 4 or so tbsp of olive oil. Add a couple pinches of salt.
Cube (3/4" cubes approx) a couple portobellos and toss lightly in mixture. Fill ramekins almost to the top with mushrooms. Top with shredded gruyere.

Bake at 375 (safe guess) until cheese is well melted/mushrooms have softened. Give em a blast with the broiler to give the cheese a bit of a crust. Remove from oven, dice tomato and top each ramekin with a small handful of tomato. Serve.

Sorry I don't have exact details, I had this at a bistro down the street a couple weeks ago and haven't even had a chance to experiment with the recipe myself yet. It was just so good for being so simple, I had to recommend it.

 

[DaiShan]

Originally posted by: TallBill

Originally posted by: Descartes
I easily eat 12oz in two 6oz portions, but I agree that 8oz is probably the most reasonable amount.

holy cow, are you guys ethiopian? i dont think 2 12 oz cuts would even fill me up. hwo could you serve less then 12? thats a crime

You eat a pound and a half of meat along with the rest of your meal?!?!

 

[DaiShan]

Originally posted by: Mookow

Originally posted by: Descartes

Originally posted by: TallBill

Originally posted by: Descartes
I easily eat 12oz in two 6oz portions, but I agree that 8oz is probably the most reasonable amount.

holy cow, are you guys ethiopian? i dont think 2 12 oz cuts would even fill me up. hwo could you serve less then 12? thats a crime

Uhh, so you eat 24oz of steak? I'd like to see that.

If you arent serving anything else with it... 24 oz is very doable. Just dont count on having room for a baked potato, or more than 16oz of drink.

No no, trust me, you are wrong, in High School some friends and I went to Fudruckers to try to eat their 1 pound after cooked weight burger. We didn't eat for 24 hours but drank lots of water so our stomachs wouldn't shrink, not even my 6"5 250lb friend could finish it. So 1.5 pounds of beef is not a normal amount to eat...

 

[DaiShan]

Originally posted by: NuclearFusi0n

Originally posted by: Zenmervolt

Originally posted by: NuclearFusi0n
What's wrong with butterflying a filet? Alton Brown suggested it, which is why I'm considering it.

and filet is naturally low on flavor, sauce = win

Why on earth spend the money on a fillet when you're going to mask all the flavour with sauce and other junk? And I'm not sure what you mean by fillets being naturally low on flavour. Unless you're burning the bloody things they have plenty of flavour. Beef should be pink all the way through.

ZV

Mask? I'm not going to make them drown in sauce, it's just a flavor augmentation

and compared to a cut like rib eye, yes, filet does have less flavor.

If you know anything about steak you know that you do NOT need any type of "sauce" if you cook it right.

 

[loup garou]

Originally posted by: DaiShan

Originally posted by: NuclearFusi0n

Originally posted by: Zenmervolt

Originally posted by: NuclearFusi0n
What's wrong with butterflying a filet? Alton Brown suggested it, which is why I'm considering it.

and filet is naturally low on flavor, sauce = win

Why on earth spend the money on a fillet when you're going to mask all the flavour with sauce and other junk? And I'm not sure what you mean by fillets being naturally low on flavour. Unless you're burning the bloody things they have plenty of flavour. Beef should be pink all the way through.

ZV

Mask? I'm not going to make them drown in sauce, it's just a flavor augmentation

and compared to a cut like rib eye, yes, filet does have less flavor.

If you know anything about steak you know that you do NOT need any type of "sauce" if you cook it right.

You are absolutely, 100% wrong. Sorry.

 

[Lico]

You guys are crazy with these portions. Filet mignon should not be a large portion, 6-8oz is fine for me and I'm definately not a small eater. Filet mignon is just not really a steak like any others, it's a special treat to be enjoyed in moderation 😉 Also, a sauce really does help it because filet mignon is not nearly as flavorful as other cuts -- I like to use a horseradish cream sauce for mine, although a balsamic reduction is very good and goes better with the portobella. Give each person a 6-8oz filet and a grilled portobella cap and those are nice portions.