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/ck/ - Food & Cooking

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File: 86 KB, 882x706, 0002289_usda-prime-filet-mignon_882.jpg [View same] [iqdb] [saucenao] [google]
15051912 No.15051912 [Reply] [Original]

Fuck you Filet Mignon is my favorite.

>> No.15051938

There is literally nothing better than ordering an expensive cut of steak and getting it well done. The look on the face of the waiter who's thinking "you could have got the cheapest cut well done, it tastes the same if you cook it like that", and you just look back at him with the look knowing that he can't afford to order expensive cuts so how does he know lmao

>> No.15051955

>>15051912
poor mans tendie

>> No.15051969

>>15051955
Name a better tasting cut. I'll wait. And I bet I'll be waiting hours since none such exists.

>> No.15051971

Especially when wrapped in bacon, fucking delicious

>> No.15051976

>>15051912
what's a Mignon?

>> No.15051977

>>15051969
Eye fillet

>> No.15051980

>>15051912
Every time I buy filet mignon I’m severely disappointed. Can never find one that has a decent fat marbling ratio. I’ll stick with muh ribeye

>> No.15051982
File: 10 KB, 642x245, file.png [View same] [iqdb] [saucenao] [google]
15051982

>>15051976
I didn't know that
Im glad I looked it up for you

>> No.15051984

>>15051982
so it just means "cute steak"? lmao

>> No.15051999

>>15051938
Filet Mignon can't go over Med Rare.

>> No.15052060

REEEEE stop using "filet mignon" for beef
t. Frenchfag

>> No.15052070

>>15052060
it's our word now

>> No.15052074

>>15051912
WELCOME TO HOSTILE STEAKHOUSE
TODAY'S SPECIAL IS FUCK YOU FILET MIGNON
SIT ANYWHERE YOU LIKE CUNT

>> No.15052087

>>15051938
Actually if he works at a high end restaurant or steakhouse he has most likely eaten every item in the menu at least once. At higher end dining places the waiters and waitresses are expected to answer questions about food items and are expected to have eaten them.

Hell, when my brother got a waiter job at a fine dining restaurant, he had to try every entree on the menu WITH its suggested wine pairing before he was allowed to serve anyone.

>> No.15052106

>>15051984
>>15051982
Great. Now I have a new waifu. Thanks.

>> No.15052122

>>15051912
>Fuck you Filet Mignon is my favorite.
this is what I read from that statement:
I don't like meat with flavor, or delicious fat.
I have the jaws of an infant.
I have more money than brains.

>>15051969
ribey
sirloin
chuck
brisket

I bought a primal cut of filet mignon from costco. I made several steaks out of it. I found that it was really only good for burritos or chili. The best parts were the super fatty bits that are butcher cuts you will never see.

>> No.15052138

>>15052122
>I found that it was really only good for burritos or chili.
lmao you're a retard using the wrong meat for those recipes.

>> No.15052150

>>15052138
nope the super tenderness of the filet mignon is great for burritos and quickly made chili.

the lack of flavor in the meat means you don't lose anything in the chili sauce. it is the perfect meat for chili and burritos.

chefs hate filet mignon because it's so tasteless.

>> No.15052162

>>15052150
>chefs hate filet mignon because it's so tasteless.
Chefs also love it because it takes on flavors easily without overpowering BEEF.

Especially fine dining.

>> No.15052170

>>15052162
so you admit it's tasteless.

>> No.15052176

>>15052170
it's not at all tasteless, it's simply a far more delicate beef flavor.

I don't want a punch of BEEF every time i have a steak. If I did i'd be ordering a ribeye.

>> No.15052446

>>15051969
Most of them have more beef flavor, the best part about filet mignon is the texture and versatility, which is fabulous. Why did you decide the hill to die on was the worst part of that cut?

>> No.15052466

Filet Mignon + Grilled Shrimps, best "surf and turf"

>> No.15052470

>>15052466
what's a turf?

>> No.15052480

>>15052470
surf = sea turf = dirt

>> No.15052496

>>15052466
Venison filet + sea urchin actually

>> No.15052497

>>15051912
It's very good, idk why people get so triggered. It's a nice lean piece of meat that needs to be cared for.

I think people may not like it because it's more difficult than cooking a ribeye or fattier steak. You can just render the fats and if it tips towards medium or if the cooking is uneven with a ribeye it's not much of an issue.

You do that shit to a filet, it's extremely noticeable and can ruin the experience. If it's not cooked perfectly, it sucks.

>> No.15052514

>>15051969
flat iron

>> No.15052515

>>15052497
can you just boil it in a bag?

>> No.15052531

>>15052515
Why would you bother? You can grill a filet in like 8 minutes.

>> No.15052539

>>15052515
You can, lots of people do.

I think you have to be careful though. When you sous vide stuff it can take away some of the texture, similar to slow cooking. With fattier cuts with more connective tissue I think this is less of an issue. With a filet I think it could be a problem. To be fair though I don't really know as I've never done it. Could be just as good.

>> No.15052564

>>15051999
Ask them to boil it first

>> No.15052567

>>15052176
>delicate beef flavor.
right tasteless.

>> No.15052577
File: 10 KB, 193x181, 1579452939338.jpg [View same] [iqdb] [saucenao] [google]
15052577

>>15052567
>pure beef flavor is the only good thing about steak
lmao, just showing you're a pleb mate.

>> No.15052581

>>15052514
Based

>> No.15052583

>>15052567
>pure beef flavor is the only good thing about steak
sure anon, what little there is of it, sure.
do you take your toast with milk to?

>> No.15052653

>>15052577
>>15052583
blatant samefaggery

>I only like beef that barely tastes of beef

>> No.15052674

>>15051982
Tfw a boy will never call you his little filet mignon

I should cook steak again soon, it's been a while. I got food stamps now so I can afford things like steak and oysters again.

>> No.15052675
File: 96 KB, 501x600, 1577014213241.jpg [View same] [iqdb] [saucenao] [google]
15052675

>>15052653
nope

>> No.15053874

>>15051982
>My little Filet can't be this mignon

>> No.15053881
File: 35 KB, 540x540, h4ub0vb45zjx.jpg [View same] [iqdb] [saucenao] [google]
15053881

>>15052674
>I got food stamps now so I can afford things like steak

>> No.15053986
File: 352 KB, 1188x2208, 6AE84FB4-B784-457A-BEBD-29B077F354EF.jpg [View same] [iqdb] [saucenao] [google]
15053986

>>15051912
These are yoghurt marinated filet kebabs. They go on the grill in about an hour. I made a kebab last night was magnificent.

>> No.15054130
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15054130

>>15051969
I bet if we had a cook-off, I could make a hamburger taste better than your best attempt at fillet.

>> No.15054136

>>15052087
>when my brother got a waiter job at a fine dining restaurant, he had to try every entree on the menu WITH its suggested wine pairing before he was allowed to serve anyone.
Sounds torturous

>> No.15054144

>>15052176
>not ordering the ribeye
Don't worry, I'm sure someone else will satisfy your wife.

>> No.15054148

>>15054136
Why? That's one of the main perks of that job if you're not a total sperg

>> No.15054149

>>15054136
imagine how annoyed the chefs are cooking up the entire menu anytime there's a new hire

>> No.15054150

>>15052480
Surf = dirt
QED

>> No.15054154

>"fuck you, I like ____"
literally nobody cares, you autistic queef

>> No.15054159

>>15051980
>filet
>marbling
Anon its probably best that you don't buy filet, you wouldn't know what to do with it

>> No.15054180

For me, it's beef ribs, simply salted and slow roasted.

>> No.15054181

>>15054149
Cooking one of everything before you open isn't that bad, especially since fine dining places usually have pretty small menus.

>> No.15054194

>>15051938
this is how queen elizabeth orders filet mignon

>> No.15054298

>>15053881
It's pretty cool though. I was making a lot of money but I lost my job due to the pandemic.

Nice not having to worry about the cost of food. I'm pretty economical, buying chicken thighs in the jumbo pack and rendering chicken fat from the skins, making stock from the bones, and eating the meat with things like bread and rice.

>> No.15054512

>>15051912
Ribeye will always be the best stop being pretentious faggots by wasting your money on garbage

>> No.15054517

>>15054130
is that Ma-Ma?

>> No.15054548

>>15051912
for me it is the ribeye
but for you, the filet

>> No.15055233
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15055233

>>15052653
not at all

>> No.15055254

>>15054150
kek

>> No.15055813

>>15052122
yes anon, an infant could chew up a raw steak no problem.

>> No.15055819

>>15051912
I've never had it but I'm curious because I love rare steak. Is it a special cut or prep or both?

>> No.15055871

>>15051969
Literally any other cut has more flavor. Filet mignon has exquisite texture and that is its only truly excellent feature. The flavor is nearly nonexistent though.

>> No.15055896
File: 3.64 MB, 4096x3072, IMG_20201113_154852362.jpg [View same] [iqdb] [saucenao] [google]
15055896

>>15051912
I normally get tenderloin because it's hard to fuck up but I also picked up a flank today and it was fucking delicious.

>> No.15055927

>>15051912
Butcher here, all steak cuts taste the same. Eat w/e you like. The filets tender. If youre into that, sounds good. Ribeyes have great fat content and marbalization, strips and sirloin are versatile and a great all rounder, flat irons are fine if you cut/cook them correctly, round steaks are shit and tougher than a boot and flanks are ok if theyre marinated and cut across the grain but are mostly pretentious bullshit and overpriced. At the end of the day beef tastes like beef. If youre eating them with nothing but salt and pepper, take the pepsi challenge you wont tell the difference on flavor. You want the secret cut? Chuck eye steaks. Tender, with the fat content of a ribeye and at half the price.

>> No.15055931
File: 2.08 MB, 4096x3072, IMG_20201102_135257851.jpg [View same] [iqdb] [saucenao] [google]
15055931

>>15052150
I'll actually agree with this anon that tenderloin is great in shit you normally wouldn't use it for because of the cost. I get mine for 6.40 a pound so have done some stupid shit like make nachos and its awesome in situations you just want a tender steak cut.

>> No.15057211

>>15052674
Ma petite cheu-fleur

>> No.15057593

Filet mignon is the small side on the tbone, right?
Every time I've had a tbone the smaller side felt too tender, too soft and lacking the flavor of other cuts.
Is tenderloin the same?

>> No.15057594

>>15057593
Sorry, I meant "Is filet mignon the same?"

>> No.15057834

>>15057593

Yes, a T-bone is NY strip + small cut of filet. A Porterhouse is the NY Strip + large(r) cut of the filet.

>> No.15057854

It tastes like soft and nothing else that's why they have to wrap it in bacon. I like cuts that taste like beef. If you don't have enough neck muscles to eat the whole thing without getting fatigued then you are weak and you need the workout so get three every week and maybe in six months you'll have chad neck & jaw aesthetics.

>> No.15057901
File: 470 KB, 779x1020, SmartSelect_20201114-074550_Samsung Internet.jpg [View same] [iqdb] [saucenao] [google]
15057901

>>15054159

>> No.15057934

>>15053986
very nice, gotta try it next time i make kebab

>> No.15058044

>>15051969
Liver