"Ed Pawlowski" > wrote in message
...
> On Sun, 5 May 2013 14:54:31 -0400, "Steve Freides" >
> wrote:
>
>>Every time any of us has filet mignon in a restaurant, we always love
>>it - what's not to love, right?
>>
>>Are there cuts of beef that come close to what filet mignon offers but
>>at a significantly lower price?
>>
>>And what is considered a "standard" method of preparation, e.g.,
>>broiling, pan searing then broiling, etc.
>>
>>Thanks for a beefducation.
>>
>>-S-
>>
>
> What do you like about it? It is tender, other than that, I see no
> reason to eat one. Rib eye and strip steak has much more flavor, IMO.
> What you like about it may determine how to prepare it. Searing the
> outer surface gives it much of the flavor and they are often wrapped
> in bacon to keep them from drying out on the grill since it is very
> lean.
>
> No other cut comes close to it for tenderness though and if it did,
> the price would be right up there.

agree. Also, pan sear and grill are common cooking techniques. Often it is
served with a sauce, since it is not the most flavorful cut of beef. Sauces
I like are based on demiglace, including just demi, chasseur sauce, and
variations thereof.

Make mine a ribeye.