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Started By
Message
re: Filet Mignon is overrated AF, CMV
Posted on 5/4/22 at 9:15 am to Palmetto98
Posted on 5/4/22 at 9:15 am to Palmetto98
quote:other cuts have too much fat...do people really chew up the fat and eat it, or do they secretly spit the fat out into a napkin when no one is looking?
Filet Mignon is overrated AF, CMV
Zero flavor whatsoever compared to other cuts and not worth the price
This post was edited on 5/4/22 at 9:38 am
5
Posted on 5/4/22 at 9:15 am to Palmetto98
Just have to cook it right:
Posted on 5/4/22 at 9:16 am to Chicken
Gotta eat the fat.
How else will I make varsity this year?
How else will I make varsity this year?
Posted on 5/4/22 at 9:17 am to Chicken
If it's fat, it will go down without much chew. If it's gristle then it might get secreted to a napkin.
Posted on 5/4/22 at 9:17 am to Palmetto98
Every cut has its place. I too prefer something with more fat but I love a good filet as well.
Perfect to be paired with a nice Merlot or Mencia.
Perfect to be paired with a nice Merlot or Mencia.
Posted on 5/4/22 at 9:17 am to Chicken
quote:
other cuts have too much fat
this right here. when i'm done with a filet the plate is empty.
I love a good ribeye but, there's always leftover fat and misc pieces
Posted on 5/4/22 at 9:17 am to Palmetto98
NY Strip is where it’s at.
Posted on 5/4/22 at 9:17 am to Chicken
quote:
...do people really chew up the fat and eat it
Abso-friggin-lutely…otherwise, why get a cut with that much fat??
quote:
secretly spit the fat out into a napkin when no one is looking?
This post was edited on 5/4/22 at 9:18 am
Posted on 5/4/22 at 9:18 am to Palmetto98
So you went somewhere that tried to pass off a different cut of beef as a filet mignon?
Posted on 5/4/22 at 9:18 am to Palmetto98
Top sirloin or tenderloin > filet
Posted on 5/4/22 at 9:18 am to Gaston
He's comparing its beefy flavor vs other cuts and he's correct. Cooking it properly doesn't improve that compared to another properly cooked cut.
Posted on 5/4/22 at 9:19 am to Palmetto98
Congratulations sir. You have won the worst opinion on the OT today. Please see Chicken for your prize.
Posted on 5/4/22 at 9:19 am to Jake88
Yes it does, it offers a texture that no other can can compete with. Charring the outside in the grill marks offers plenty of beef flavor.
Posted on 5/4/22 at 9:20 am to Palmetto98
New York Strip then Ribeye.
Posted on 5/4/22 at 9:20 am to Demshoes
quote:
You have won the worst opinion on the OT today.
Hardly. OwheelO is still posting. He’s had 3 worse opinions this morning
Posted on 5/4/22 at 9:21 am to Chicken
quote:
other cuts have too much fat...do people really chew up the fat and eat it, or do the secretly spit the fat out into a napkin when no one is looking?
When I'm in low-carb mode, I eat the shite out of it
Posted on 5/4/22 at 9:21 am to fr33manator
quote:
But a filet can definitely be done right, although I’d go with a tenderloin at that point
This man doesn’t know steak
Posted on 5/4/22 at 9:22 am to Palmetto98
Filet mignon, done right, is the meal I’d have every day if given the choice.
Crazy Johnny’s in Fat City used to have a Filet plate for some insane price like 10.99, with garlic mashed potatoes, that was killer.
Posted on 5/4/22 at 9:22 am to Palmetto98
For one learn how to select and cook one.. Find a good prime or Waygu filet one that has marbling to it.. Salt brine at a min of and hour before cook.. Dear the shite out of eat shite the slow cook while basting in a butter, garlic and rosemary combo to 120ish internal.. Pull, wrap in foil for 10 minutes then eat
Posted on 5/4/22 at 9:22 am to Gaston
Of course it's tender but the flavor compared to an equal in quality cut, cooked in the same manner doesn't compare. That's all he's talking about.
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