On 5/5/2013 3:31 PM, pltrgyst wrote:
> On 5/5/13 2:54 PM, Steve Freides wrote:
>> Every time any of us has filet mignon in a restaurant, we always love
>> it - what's not to love, right?
>
> Well, the lack of flavor, for one. A filet will never approach the
> flavor of a good hanger steak. That's why filets get incorporated into
> dishes like Beef Wellington, where other elements can augment the flavor.
>
>> Are there cuts of beef that come close to what filet mignon offers but
>> at a significantly lower price?
>
> Simply, no. No other beef cut has the tenderness of a filet.
>
>> And what is considered a "standard" method of preparation, e.g.,
>> broiling, pan searing then broiling, etc.
>
> For medium-rare to medium, some people sear for 4-5 minutes per side for
> each inch of thickness.
>
> I sear two minutes per side, then finish in a 300-325 degree oven for
> five minutes per inch of thickness. I find this gives me finer control
> over the degree of done-ness and a more consistent interior.
>

I use a Foreman grill, which produces the rare inside with a browned
outside as I like it.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.