Author Topic: Question about Filets Mignon (Read 4401 times)

ToxicAvenger · « **on:** May 11, 2007, 12:27:49 PM »

just went and bought 7 filets..i wanted the best meat..i came home..and my wrap says beef tenderloin..

i'm attempting to cook..and anyhow..are they the same thing?

i threw away the receipt but i paid about $100 for em all..except i wanted filets..did the guy hand me the wrong stuff?

Migs · « **Reply #1 on:** May 11, 2007, 01:01:47 PM »

you're ok

Tapper · « **Reply #2 on:** May 11, 2007, 01:40:06 PM »

How are you cooking them? What sort of sidedish to you make with yours? Enjoy!

ieffinhatecardio · « **Reply #3 on:** May 11, 2007, 01:57:03 PM »

Essentially tenderloin is FM. Don't worry about it, you're all good.

Next time you want to treat yourself (money no object) buy some Kobe beef. You'll probably have to buy it from online or via phone but it's worth the expense. Best meat on the planet.

Eyeball Chambers · « **Reply #4 on:** May 11, 2007, 02:15:53 PM »

I suggest you broil it.

Migs · « **Reply #5 on:** May 11, 2007, 02:27:27 PM »

sear it then finish in the broiler. Make a nice blue cheese sauce, burgundy mushrooms, grilled asparagus and some roasted garlic mash potatoes

Princess L · « **Reply #6 on:** May 11, 2007, 02:28:48 PM »

Filet is tenderloin. The tenderLOIN is cut into "filets". Mignon means petite or something like that. Season lightly (but not with salt) or not at all and grill on a HOT grill, turning only once. DO NOT over cook it. You could wrap it in bacon for extra flavor and juiciness.

Princess L · « **Reply #7 on:** May 11, 2007, 02:31:04 PM »

Quote from: Migs on May 11, 2007, 02:27:27 PM

sear it then finish in the broiler. Make a nice blue cheese sauce, burgundy mushrooms, grilled asparagus and some roasted garlic mash potatoes

Sounds yummy

I just picked some asparagus out of the garden. How would you grill it? Just brush with some olive oil and slap it on the grill?

Migs · « **Reply #8 on:** May 11, 2007, 02:35:17 PM »

yup, light coating of oil, sprinkle with pepper and coare salt. turn often till done to your likeness. i generally grill slices of red onion the same way

Dr. D · « **Reply #9 on:** May 11, 2007, 02:35:49 PM »

cook it slow and gently, it has no fat marbling so it will dry out very quickly. Use celtic sea salt for seasoning......

ToxicAvenger · « **Reply #10 on:** May 11, 2007, 04:06:41 PM »

Quote from: Tapper on May 11, 2007, 01:40:06 PM

How are you cooking them? What sort of sidedish to you make with yours? Enjoy!

appreciate all the advice

...i'm cooking for other people also so i wanted the best..lol i DID look for kobe beef buuut i didn't know they dont sell that at the store..now that they r cooking they look good..i tipped the guy to trim most of the fat on the outside.

its my first time cooking...i marinated em..put some crushed peppers in the marinade..gonna grill em..for a beginner that good enuff...

i made some baby red potatoes..well boiled em...
and boiled some carrots..

i feel all grownupy!

ToxicAvenger · « **Reply #11 on:** May 11, 2007, 04:08:04 PM »

Quote from: Migs on May 11, 2007, 02:35:17 PM

yup, light coating of oil, sprinkle with pepper and coare salt. turn often till done to your likeness. i generally grill slices of red onion the same way

i lightly coated em with extravirgin olive oil.. $:-\$

Dr. D · « **Reply #12 on:** May 11, 2007, 05:16:13 PM »

Quote from: ProteinFarts! on May 11, 2007, 04:06:41 PM

appreciate all the advice ...i'm cooking for other people also so i wanted the best..lol i DID look for kobe beef buuut i didn't know they dont sell that at the store..

Yeah Man, true Kobe beef is only available from Japan and cost close to $150.00 a pound.
There are some farmers in Texas that raise the beef in a similar way but it's not anywhere close to the real thing.
Just cook the tenderloin gently and till it's rare to medium rare, otherwise it gets dry...

Camel Jockey · « **Reply #13 on:** May 11, 2007, 05:21:25 PM »

Junaids the chef!!!

ToxicAvenger · « **Reply #14 on:** May 11, 2007, 05:43:27 PM »

Quote from: Dr. D on May 11, 2007, 05:16:13 PM

Yeah Man, true Kobe beef is only available from Japan and cost close to $150.00 a pound.
There are some farmers in Texas that raise the beef in a similar way but it's not anywhere close to the real thing.
Just cook the tenderloin gently and till it's rare to medium rare, otherwise it gets dry...

no man not rare..$150 a lb?? okie maybe i didn't want that...dad woulda been pretty pissed..i charged it on his biz card

i eat all steak welldone..a few folks wanted it med well....

seen 1 too many cows offed in my life to wanna see pink in my meat.. $:-\$

ToxicAvenger · « **Reply #15 on:** May 11, 2007, 05:45:23 PM »

Quote from: Camel Jockey on May 11, 2007, 05:21:25 PM

Junaids the chef!!!

yeap i cooked

someone bring me my vagina now!

Camel Jockey · « **Reply #16 on:** May 11, 2007, 05:48:28 PM »

Quote from: ProteinFarts! on May 11, 2007, 05:45:23 PM

yeap i cooked

someone bring me my vagina now!

You haven't settled yet?? Not that it would help you in cooking, but just asking.

ToxicAvenger · « **Reply #17 on:** May 11, 2007, 07:47:48 PM »

Quote from: Camel Jockey on May 11, 2007, 05:48:28 PM

You haven't settled yet??

your point man?

Tapper · « **Reply #18 on:** May 11, 2007, 08:04:47 PM »

PF, how did the filets turn out?

Euro-monster · « **Reply #19 on:** May 12, 2007, 05:13:50 AM »

I laugh at all you Americans pronouncing "filet mignon"....you sure know how to butcher a language of love... $:-\$

Migs · « **Reply #20 on:** May 12, 2007, 08:04:30 AM »

well done = burned

Kobe is great, had it several times, but the price is too high.

Euro-monster · « **Reply #21 on:** May 12, 2007, 08:05:42 AM »

Hey Migs....i dare ya to say "filet mignon" ones....

Migs · « **Reply #22 on:** May 12, 2007, 08:21:34 AM »

lol. My parents are European (Spanish) they speak french and several other languages. SOrry but my family says it right. But it's funny to hear some people say it "fillet mig-non"

ToxicAvenger · « **Reply #23 on:** May 12, 2007, 09:10:14 AM »

Quote from: Tapper on May 11, 2007, 08:04:47 PM

PF, how did the filets turn out?

turned out pretty good man...i kinda burnt mine but i kinda like that

ToxicAvenger · « **Reply #24 on:** May 12, 2007, 09:11:49 AM »

Quote from: Migs on May 12, 2007, 08:21:34 AM

lol. My parents are European (Spanish) they speak french and several other languages. SOrry but my family says it right. But it's funny to hear some people say it "fillet mig-non"

i've NEVER actually heard anyone make that mistake..i'll do it on purpose at resturants sometimes while ordering in an indian accent but thats just 4 fun...

but the DC crowd isn't exactly your typical crowd...