what's so special about filet mignon?

[Lifer]

just had it for the first time yesterday and it doesn't taste THAT much different or better from regular steak.
if you put it side by side next to sirloin steak, maybe i could tell the difference.

which part of the cow is it from anyway?
and supposedly it's more unhealthy than sirloin?

 

[GasX]

the human equivalent would be the two muscles in the small of your back.

 

[Kev]

with really good ones i can tell a difference.

 

[vi edit]

Sirloin is no where as tender. Filet that is cooked properly can be cut with a spoon.

That said, I still prefer the more marbled flavor of ribeye. And the fact that it's half the price per pound of filet.

 

[Modeps]

Filet Mignon is awesome steak. It's worth the extra few bucks over "regular steak" like prime rib.

 

[ElFenix]

it actually has ver little taste, for beef. that isn't why its a good cut. it is good because it is very tender.

 

[tranceport]

tenderness.

 

[Dunbar]

Get a porterhouse, strip on one side, filet on the other.

 

[propellerhead]

Imagine steak-flavored Jello...

 

[Borracho]

I like to grind filet up into burgers... now thats good.

 

[KK]

I think the ribeye cut it the best tasting personally. It may not be as tender as filet, but who wants tender bland blah.

KK

 

[Gurck]

I could never get into it either, for me burgers & flank steaks > all. Cut flank steaks into inch-wide strips along the grain & roll those up with some spinach & mozzarella, tie with a string & broil... /drool

 

[Demon-Xanth]

Fillet mingeon is good for gormet dishes that use rare meat and lots of seasonings/extras. It's not so hot as a stand alone item.

 

[BigSmooth]

It's not like filet is completely flavorless, but I agree, I'd rather have a ribeye/porterhouse/etc. and give up a little tenderness for a lot more flavor.

 

[Rudee]

Like any cut of steak, the wrong preperation can ruin a terrific cut of beef. So before you pass judgment on a cut of beef, be sure to try a few from several steak restaurants before you decide whether you like it or not. You can ruin a filet mignon by improper preperation.

 

[akodi]

man there's nothing like a filet that bleeds, but i agree a nicely cooked ribeye is the best steak

 

[SunnyD]

Fillet Mignon is so special because it sits out on the counter for 8 to 10 hours before cooking. Hence - AGED. :beer:

 

[Jhill]

Many places wrap it in bacon to add extra flavor. So you get flavor and tenderness.

 

[Rudee]

Originally posted by: SunnyD
Fillet Mignon is so special because it sits out on the counter for 8 to 10 hours before cooking. Hence - AGED. :beer:

No.

 

[BillGates]

Originally posted by: Modeps
Filet Mignon is awesome steak. It's worth the extra few bucks over "regular steak" like prime rib.

I wouldn't consider prime rib to be "regular steak".

 

[SunnyD]

Originally posted by: Rudee

Originally posted by: SunnyD
Fillet Mignon is so special because it sits out on the counter for 8 to 10 hours before cooking. Hence - AGED. :beer:

No.

Actually, yes. Most good steak houses I've gone to age their fillet mignon.

 

[BigSmooth]

Originally posted by: SunnyD

Originally posted by: Rudee

Originally posted by: SunnyD
Fillet Mignon is so special because it sits out on the counter for 8 to 10 hours before cooking. Hence - AGED. :beer:

No.

Actually, yes. Most good steak houses I've gone to age their fillet mignon.

Filet is often aged, but I don't know where you came up with the "leave it out on the counter" method. definition of aged meat

 

[SunnyD]

Originally posted by: BigSmooth

Originally posted by: SunnyD

Originally posted by: Rudee

Originally posted by: SunnyD
Fillet Mignon is so special because it sits out on the counter for 8 to 10 hours before cooking. Hence - AGED. :beer:

No.

Actually, yes. Most good steak houses I've gone to age their fillet mignon.

Filet is often aged, but I don't know where you came up with the "leave it out on the counter" method. definition of aged meat

Sarcasm isn't in your vocabulary is it. :beer:

 

[BigSmooth]

Originally posted by: SunnyD

Originally posted by: BigSmooth

Originally posted by: SunnyD

Originally posted by: Rudee

Originally posted by: SunnyD
Fillet Mignon is so special because it sits out on the counter for 8 to 10 hours before cooking. Hence - AGED. :beer:

No.

Actually, yes. Most good steak houses I've gone to age their fillet mignon.

Filet is often aged, but I don't know where you came up with the "leave it out on the counter" method. definition of aged meat

Sarcasm isn't in your vocabulary is it. :beer:

Sorry... sometimes hard to tell around here. :beer:

 

[bauerbrazil]

I always wondered about this.

Here in Brazil, we like to barbecue a meat named "picanha", and i always wondered how you name this meat in US.

Look at this link to see. Number 13.

Filet Mingon -> oven
Picanha -> barbecue

They are almost the same price here, 6-7 dollars/Kg