Filet mignon

[SField]

Originally Posted by iammatt

I just hate most people. Sorry man. I break out in hives at the airport.

i think... i think you may be my long lost brother.

 

[RSS]

Originally Posted by iammatt

I just hate most people. Sorry man. I break out in hives at the airport.
Do you discuss zhis problem with your analyst? I tried with mine ... but he felt similarly.

 

[username79]

Originally Posted by iammatt

No. You're still an ass.

Well, yes, but I was right.

 

[itsstillmatt]

Originally Posted by username79

Well, yes, but I was right.
About what, exactly?

 

[eg1]

Originally Posted by Arrogant Bastard

How jiggly and fat is your great big fat wheatbelly, might we inquire?

Let's put it this way -- F=ma has not yet been repealed, so stay off the ice, lightweights ...

 

[Manton]

Made filet au poivre tonight. Really nice. Would not have been as good with any other cut, methinks.

 

[gdl203]

Originally Posted by Manton

Made filet au poivre tonight. Really nice. Would not have been as good with any other cut, methinks.

Agreed. I don't think I would do a steak au poivre with anything but filet.

 

[Rambo]

Couldn't a tenderloin work?

 

[Manton]

Originally Posted by Rambo

Couldn't a tenderloin work?

Filet = tenderloin. Tenerloin is just the whole piece, filet is the tenderloin cut into steaks.

 

[Rambo]

Originally Posted by Manton

Filet = tenderloin. Tenerloin is just the whole piece, filet is the tenderloin cut into steaks.
Huh. Never knew that. Whenever I see filet's they're rather thick but when I see whole tenderloin's they're rather thin. I suppose that's the leftover after cutting all the filet's.

 

[Manton]

Tenderloin should be long and more or less cylindrical. The thickest part, in the center, is called Chateaubriand. The narrow end is usually folded back on itself and tied.

 

[Rambo]

Originally Posted by Manton

Tenderloin should be long and more or less cylindrical. The thickest part, in the center, is called Chateaubriand. The narrow end is usually folded back on itself and tied.
When I see tenderloins in the store they're usually about the width of a beer bottle. When I see filets they're the width of a wine bottle. Just larger circumference.

 

[scientific]

people like to hate on filet but its the most consistently good

 

[Grayland]

Originally Posted by scientific

people like to hate on filet but its the most consistently good

I don't think many people hate filet mignon, but many people don't rank it at the top of the list when they discuss their favorite steaks. Considering it's the most expensive cut, many of those people might question its prestige. As a part of a multi-course dinner, I enjoy filet mignon with a nice sauce. When I want steak, however, filet mignon never crosses my mind. Different strokes.

 

[SField]

Cooked filet this weekend in a blazing hot tandoor at an indian friend's house. if this were even remotely feasible in most restaurants or at home, this is something I would do often. Delicious