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I still don't know why people pay so much for a damn filet mignon. I mean seriously, there's so many better cuts with delicious, melty marbling.
I haven't found a more tender cut of beef than filet mignon. There is a steakhouse near where I live that offers a "bone-in" filet mignon and oh my gosh is it to die for. So much flavor, perfectly tender. My mouth is watering just thinking about it.
There is so much hype around filet mignon because there is so little of it that comes from a cow. It only makes up a small percentage of the beef utilized from a cow so the mark-up on it is insane. I honestly don't think it would be nearly as popular if there was more of it you could get from a cow. That's a rather obvious assumption though. Similar to older classic cars, its not that they are so great performance wise, its just there aren't many to go around so they're worth a lot more due to the demand for them and rarity.
It's tender as hell, I won't argue that. It's just flavorless vs. something like a rib eye. Also, for the price of a cut of prime filet (which are pretty small), I can get a massive cut of prime cowboy rib eye.
Fat = flavor, and the tenderloin lacks fat.
Last edited by bboypuertoroc; Jun 21, 2016 at 06:03 AM.
i am hungry now... might go home and fire up the grill tonight. for those that use charcoal grills, what coal do you use?
I need to go back to charcoal and wood chips. As easy as gas grills are to use, I've never had one that truly cooks evenly which is simply annoying as fck.
Whenever I do use coal, HH6 is the one that picks it up and she usually gets some cheap bullsh!t.
i use the cowboy lump charcoal... its amazing. i have pecan and hickory chips at home, think i like the pecan a bit better. do you just toss them on the coal? i soak them in water for a good 20-30 min, drain it off and then wrap them in foil poking holes randomly, that works pretty well
It's tender as hell, I won't argue that. It's just flavorless vs. something like a rib eye. Also, for the price of a cut of prime filet (which are pretty small), I can get a massive cut of prime cowboy rib eye.
Fat = flavor, and the tenderloin lacks fat.
It definitely does not have the same flavor as a rib eye or a juicy NY Strip. However, I would highly recommend trying a bone-in filet mignon at least once in your life. Its way more flavorful, not as much as some of the fattier cuts but its up there!
I wont argue with you on the price, its outrageous. For the same price you can buy filet mignon for at a steakhouse you could buy a serious rack of ribs and still have money left over for some "fixins." Its certainly not the most cost efficient way to consume beef.
It definitely does not have the same flavor as a rib eye or a juicy NY Strip. However, I would highly recommend trying a bone-in filet mignon at least once in your life. Its way more flavorful, not as much as some of the fattier cuts but its up there!
I wont argue with you on the price, its outrageous. For the same price you can buy filet mignon for at a steakhouse you could buy a serious rack of ribs and still have money left over for some "fixins." Its certainly not the most cost efficient way to consume beef.
I've never had a bone-in filet... I'll have to give that a shot. They're a ***** to cook even without the bone, so I can only imagine the intricacies of bone in lolol. Labor of love, I suppose.
I've never had a bone-in filet... I'll have to give that a shot. They're a ***** to cook even without the bone, so I can only imagine the intricacies of bone in lolol. Labor of love, I suppose.
I've never cooked one myself, ordered it at a steakhouse. They are temperamental little buggers to cook, that is for sure. You will probably end up having to go to the butcher in order to get it since its a rare cut. Might even be worth it to find a steakhouse in your area that has it and just go there rather than to hassle trying to find the cut then worry about cooking it (in)correctly. Bone in is life changing, though. Let me know if you try it, might even win you over with leaner cuts of beef.
