On Mon, 12 Sep 2005 08:20:02 -0500, vega > wrote:
>On 12 Sep 2005 15:17:32 +0200, Wayne Boatwright
> wrote:
>
>>On Mon 12 Sep 2005 06:01:55a, wrote in
>>rec.food.cooking:
>>
>>> What cut of meat should I use?
>>
>>The best is made with beef tenderloin, quickly cooked. Many other cuts *may*
>>be used.
>
>A hight end meat would be filet mignon or mignon tips. Too expensive
>for my taste. I perfer filet mignon or mignon tips with out any kind
>of sauce or gravey.
>
>I agree that tenderloin is great. But I also think that the less
>tender meats often have the most flavor. Broasting can make chuck as
>tender as tenderloin while imparting a beefier flavor.
>
>Deglazing the pan you brown and saute the stuff (beef, onion,
>mushrooms, etc.) in with beef broth also packs alot of flav.. All the
>good stuff is in those lil bits 
>
Did I say Broasting? I mean braising.