On 2013-05-05 19:46:56 +0000, Dave Smith said:

>> 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.
>
> I like beef tenderloin steaks.

But isn't a filet mignon a slice of the tenderloin. You mean the other
end of the tenderloin?

> It works well for me because I like beef rare, and a rare tenderloin is
> very tasty. Once it gets cooked past medium it gets tough and loses
> that nice flavour. I think it is a good cut of steak for people who
> like it very rare, but if you are one of those squeamish types who
> insists on meet being cooked, tenderloin is a waste.
>
> As for cost..... the price of a serving of tenderloin is one of its
> selling points for me. It does cost a lot per pound but it only takes
> 5-6 oz to make a decent serving. There is no fat or bone waste, no loss
> of fat in the cooking process. My wife and I used to split Porterhouse
> steaks.

That's my favorite approach, but I can't get the wife to in on one with
me any more. She's become steak averse.

> I would take the tenderloin side and she would take the strip side. The
> only problem was that the tenderloin side cooked faster and she
> preferred the strip more cooked than I wanted mine. It was usually
> more expensive to get one steak big enough to split or to buy two of
> other steaks than to get two tenderloins.

I've never cooked a porterhouse, though the wife did for me on my
birthday about 15 years ago. She got the recipe from the 21 Club
cookbook and it was packed with Rosemary. It was really good.