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what's so special about filet mignon?

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Originally posted by: Dunbar
Get a porterhouse, strip on one side, filet on the other.
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hmm we just had some great porterhouse steaks last night. i used my cast-iron skillet since it was raining out. i couldnt do them on the grill.

But they were still great. I just wish i could get my wife to eat them med-rare. She likes them cooked all the way through.. blah!
 
filet should have awesome flavor. Its my favorite cut, followed by ribeye and strip.

In all honesty a good filet will make my eyes roll back in my head with extacy.
 
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:
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No.
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Actually, yes. Most good steak houses I've gone to age their fillet mignon.
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Of course, but they don't age meat by leaving it on the counter. That's not meat is properly aged

 
Originally posted by: 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?
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you really need to try Ruth's Chris Steakhouse filet mignon RARE and BLACKENED!

 
the reason some of you dont like the flavor of it as compared to other steaks is most likely because of the much lesser fat content of filet mignon.

in any case, give me a filet that's either blackened or marinated in some good teriyaki sauce...and of course cooked rare. yummm 😀
 
Originally posted by: HomeBrewerDude
The filet is one of the most tender cuts of beer. Properly aged its flavor and texture are excellent.
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I think you've had one too many filets this afternoon. 😛

 
Originally posted by: HomeBrewerDude
The filet is one of the most tender cuts of beer. Properly aged its flavor and texture are excellent.
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I've yet to meet any cuts of beer that I would call "tough".
 
Filet is ok, but sirloin rules. 😀 Medium, please!

Did you know that "prime rib" is only truly a PRIME rib if it is made from USDA prime beef? It's true. If you have a large "prime rib" and it's only graded as "choice," then it's just a standing rib roast.
 
Originally posted by: bauerbrazil
Hehehe, i found it.

So, "picanha" means cap of rump or rump cover, i dont know for sure.

Do you guys like to barbecue "picanha" too?

Photo
Photo2
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most people in the US don't bbq, and you're probably not either 😀

edit: that is a brisket, it looks like, which is the foundation of texas bbq. a lot of people in the northeast roast them. here in texas we slow cook them with smoke to create the best bbq on the planet
 
I eat Filet Mignon pretty often.. love it 🙂

What's also really good (but so f'n expensive) is Kobe beef... anyone know what part of the cow kobe is from?
 
Prekar,
From the cow's butt which got special massage and beer's diet. I could be wrong. Do you ever try chateaubriand?
 
Filet's definitely my favorite cut, as I hate fat in general, and definitely view the texture of the steak as one of the make or break aspects for me. Another thing to consider is this: the filet is one solid piece of meat with no large blocks of fat or bone that you have to cut away; I prefer to be able eat everything that's placed in front of me and not have to deal with going through the meat and performing surgery to cut away bones and fat, plus you have a better idea of how much meat you'll be getting, since I imagine the weight of porterhouses, for example, also takes into account the big piece of bone you won't be able to eat.
 
Originally posted by: phreakah
I eat Filet Mignon pretty often.. love it 🙂

What's also really good (but so f'n expensive) is Kobe beef... anyone know what part of the cow kobe is from?
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Kobe beef isn't from a special part of the cow. It's from Kobe, Japan. 😀

Kobe beef is a special grade of beef from cattle raised in Kobe, Japan. These cattle are massaged with sake and are fed a daily diet that includes large amounts of beer. This produces meat that is extraordinarily tender, finely marbled, and full-flavored. It is also extremely expensive, often costing more than $100 per pound. Because of the high cost and increasing demand, there are now some Kobe-style beef-cattle being raised in the U.S. using the same techniques.
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Rob
 
Originally posted by: waggy
Originally posted by: Dunbar
Get a porterhouse, strip on one side, filet on the other.
Click to expand...

hmm we just had some great porterhouse steaks last night. i used my cast-iron skillet since it was raining out. i couldnt do them on the grill.

But they were still great. I just wish i could get my wife to eat them med-rare. She likes them cooked all the way through.. blah!
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medium rare?! way to ruin a steak :|

wack it's horns off, wipe it's ass and bring it on out 😀
 
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