Do you like filet mignon?

[nostalgia]

Just a suggestion. Don't butcher it. Cut it. Butchering is done by those that don't know what they're doing. We meatcutters can attest to that. Other than that little bit of semantics, it looks great!

I have a question for you: what do you properly call it when going from the primal cut to finished cuts of meat? Is my terminology all over the map?

I'll definitely take any advice from a pro, and I hope you'll be around to critique my technique when I break down my next piece of meat.

Thanks!

-Joe

 

[Memorex88]

Ever watch "Hell's Kitchen"?

I never miss a show! :rockin:

 

[Bernie Brewer]

I have a question for you: what do you properly call it when going from the primal cut to finished cuts of meat? Is my terminology all over the map?


Thanks!

-Joe

Cutting, processing, call it anything you want. Just not butchering.

 

[farmbrewernw]

Oh man your making me super hungry, I might have to bust out some steaks tonight, I have half of a beer in the freezer that I should be chowing down on.

 

[sause]

You guys have to try this recipe by Yuri. Fantastic!

 

[nostalgia]

Here was tonight's dish, in keeping with the pancake theme. Potato pancakes and a pan seared filet. Someone mentioned bacon before so I had to wrap them up in some.

-Joe

 

[mmb]

oooh!

I always forget about potato pancakes! Just look at the way that's sopping up the juices from the filet.

I think the grill is going to get fired up for the first time in '09 this weekend.

 

[G-E-R-M-A-N]

oooh!

I always forget about potato pancakes! Just look at the way that's sopping up the juices from the filet.

I think the grill is going to get fired up for the first time in '09 this weekend.

first time in 09 are you insane? LOL

I have used altons method several times for beef tenderloin. Dry Aged Angus is the way to go, however some have been better than others. It all depends on what the cow eats, and its genetics. Try the beef tenderloins from sams club, they are USDA choice and are very good also.

The one I got from sams smelled like butter in raw form, and you can taste slight buttery notes in the meat after preparation.

All in all I actually prefer porterhouse over filet mignon. It has better marbling usually, and puts down fat on charcoal for better smoke flavor.

I'm not a big fan of the tenderloin. Of course it is tender, but it does not hold as much flavor. Given a choice between a Filet and a New York, I'll have the NY, thank you very much.

That said, my favorite cut is the T-bone, best of both worlds. Plus you get all of that sweet meat next to the bone.

Porterhouse is the T-bones big brother. It has better cut and more on the tenderloin side.

 

[babalu87]

SWMBO and I were eating at a nice restaurant on Valentine's day before heading to the strip club.

Wait what?

Yeah, thats pretty much full of win

 

[SumnerH]

I love filet.

But since it is commonly prepared wrapped in pig I don't get to enjoy it often. I may have to visit a butcher to get the cut sans bacon.

I've never seen it wrapped in bacon in a decent steak restaurant, from the high-end places like Manny's (MN), Peter Luger's (NY) and Ray's the Steaks (DC) to the more mediocre chain places like Morton's and Ruth's Chris (the latter commits the sin of slathering the steak in butter unless you specify otherwise, but not bacon).

The only place I've ever seen that is the overpriced single-serving filet in the plastic cup thing at the supermarket. Usually you can get a better filet, cheaper, without the bacon if you visit the meat counter.

 

[mmb]

first time in 09 are you insane? LOL

With respect, I believe that weekend in February was the first that was above 0*F and the grill wasn't covered in a snow drift.

Houston, nice for grilling but the snowboarding sucks.

 

[Poindexter]

I would third anyone who is waffling. For Xmas 2008 I plunked $125 for a beef tenderloin around 9 pounds.

From that I pulled 8 magnificent filets. My two nieces and I did up four filets at rare and four more at medium for their living grandparents and the rest of the family. Just that was pricelss at 125/8 = $15.62 each. Just the tears on grandpa's face, crap man, I scored that year. Those eight were each so tall in the skillet that the bacon didn't reach all the way up. And the nieces will never forget making grandpa cry.

I also made a hash out of the trimmings off that thing 12-26AM, jeez. Just go to your meat counter, find the old guy and ask....ask how much if he cuts big thick crazy filets out of it and dices the rest for you...

Learn to pan roast (brown in skillet, finish in oven) with medallions of pork tenderloin. You won't break the bank if you screw those up.

 

[EoinMag]

I do this when I buy a whole filet, last time, I got 4 bags of pieces for stirfry, three massive filet steaks for when we had guests over and 9 smaller steaks.

The trick with steak or any meat from the oven for that matter is to rest the meat properly when you take the pan out of the oven, ten minutes.
Five minutes before serving take it off the resting plate, throw the juices in the gravy pot and flash the steak under a hot grill to just reheat it after the resting period.

 

[ChshreCat]

A little surfing around and I found a decent photo tutorial...

filtsai.com - Trimming Tenderloin

 

[G-E-R-M-A-N]

A little surfing around and I found a decent photo tutorial...

filtsai.com - Trimming Tenderloin

watch this
[ame=http://www.youtube.com/watch?v=F7-_ka3DAuY]YouTube - Good Eats Season 9 Ep15 (1/2)[/ame]

[ame=http://www.youtube.com/watch?v=uJN-VfXBbSA]YouTube - Good Eats Season 9 Ep15 (2/2)[/ame]