Filet mignon

[LabelKing]

Originally Posted by RSS

You don't know some of the women I've known. I recall the mother of one friend coming into the kitchen ... where my friend and I were working on some summer project ... at the kitchen table. The mother asked, "George, when did we get this new oven." George responded, "Mother, that's a dishwasher ... we got it about five years ago."

Who is the woman in your avatar? She appears to be smoking a pipe.

 

[RSS]

Originally Posted by LabelKing

Who is the woman in your avatar? She appears to be smoking a pipe.
Millicent Fenwick ... and yes she is smoking a pipe.

While she is perhaps best known as having been a politician & diplomat ... she also published a book on etiquette. It bridged Post and Vanderbilt.

​

I wonder if her book covered pipe smoking for "ladies." I've got to get a copy.

 

[Grayland]

Originally Posted by Manton

This seems like a simple rule that never or rarely fails. If you want to gorge yourself on beef, some kind of potato, creamed spinach and maybe some sauteed mushrooms, then by all means get a huge bone-in steak. If you want a more delicate meal with some more sophisticated sides--especially if the dish is part of a multi-course meal--the filet is great. I agree that it needs a sauce and I tend to portion it small.

There must be a flaw in this logic somewhere.

No, that's pretty damn logical to me. I agree totally. I eat filet, but I think of it as just beef and I usually expect a sauce. When I want steak, I want a big honkin piece with plenty of fat on it and in it and, if I need a sauce, something is wrong. I'm a ribeye guy.

 

[Concordia]

Originally Posted by RSS

Millicent Fenwick ... and yes she is smoking a pipe.

While she is perhaps best known as having been a politician & diplomat ... she also published a book on etiquette. It bridged Post and Vanderbilt.

​

I wonder if her book covered pipe smoking for "ladies." I've got to get a copy.

That's Lacey Davenport, isn't it?

As far as filet goes, it has less intrinsic flavor than NY strip or ribeye. So the salt/pepper, throw it on the grill or in the frying pan thing doesn't work as well.

However, if you dust the pieces with a bit of powdered ginger, coat with chopped garlic (from a jar is OK), and then dampen with a squeeze of lime juice each, you get a pretty amazing concoction from the grill.

 

[Rambo]

Originally Posted by otc

I suppose its not something I usually type and they both sort of pronounce the same
I figured that's what you were saying but I wasn't sure.

Originally Posted by GrillinFool

You realize that you can get ribeye's from high on the cut that don't have that blob of fat in the middle, right?
Its almost impossible to find a high cut in a restaurant IME unless you're in a specialty steak house. Even then its hit or miss.

 

[RSS]

Originally Posted by Concordia

That's Lacey Davenport, isn't it?
Lacey is thought to be based on Millicent Fenwick.

 

[eg1]

I like filet, but with my egregious appetite generally need two ...

 

[Don Carlos]

Originally Posted by eg1

I like filet, but with my egregious appetite generally need two ...

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

 

[Asch]

Originally Posted by Douglas

I am not going to state my steak heirarchy, but you all should rest assured that it is definitively the most correct heirarchy, and the rest of you are idiots and philistines, and should probably stick to Texas Roadhouse.

I have odd taste in steak. I enjoy the flavor of good top round or top sirloin over that of ribeye or other ***** cuts. Filet is fine but not worth the price for me.

 

[HORNS]

I bought some prime grade filets at Costco this weekend and will poach them tonight and serve it with a mustard sauce I saved from braising rabbit in a mustard and apple cider. The sauce is rich and I think will go very well with the filets. I think I'll drink a Pomerol with it. Suggestions are welcomed.

 

[Don Carlos]

Originally Posted by HORNS

I bought some prime grade filets at Costco this weekend and will poach them tonight and serve it with a mustard sauce I saved from braising rabbit in a mustard and apple cider. The sauce is rich and I think will go very well with the filets. I think I'll drink a Pomerol with it. Suggestions are welcomed.
Costco filets are ******* awesome. Supposedly they get their hands on some of the best meat in the country. From what I've tasted, I wouldn't disagree. (insert gay jokes to the above lines here)

 

[Working Stiff]

Originally Posted by HORNS

I bought some prime grade filets at Costco this weekend and will poach them tonight and serve it with a mustard sauce I saved from braising rabbit in a mustard and apple cider. The sauce is rich and I think will go very well with the filets. I think I'll drink a Pomerol with it. Suggestions are welcomed.

Really?

 

[kwilkinson]

Originally Posted by Working Stiff

Really?

Oil-poached filet can be sublime.

 

[itsstillmatt]

Originally Posted by HORNS

I bought some prime grade filets at Costco this weekend and will poach them tonight and serve it with a mustard sauce I saved from braising rabbit in a mustard and apple cider. The sauce is rich and I think will go very well with the filets. I think I'll drink a Pomerol with it. Suggestions are welcomed.
I would probably prefer it with cold Moutarde de Meaux rather than a mustard sauce, but it still sounds good. I don't know how you can handle CostCo. I break out in hives when I go.

 

[HORNS]

Originally Posted by iammatt

I would probably prefer it with cold Moutarde de Meaux rather than a mustard sauce, but it still sounds good. I don't know how you can handle CostCo. I break out in hives when I go.

I made the sauce with Fallot whole grain mustard, but will probably supplement the sauce with some of the finer ground mustard for the bite.

As far as Costco itself, it freaks me the **** out when I'm in there - I imagine it is a microcosm of a Chinese city with the cart pushers replacing the bad drivers.