On 5/4/2021 7:47 AM, Gary wrote:
> jmcquown wrote:
>> Filet Minon.Â* A petite/petit (don't argue language semantics) beef
>> filet, about 2 inches thick.Â* Quite nice!
>
> OK but fairly bland. I will never buy one again.
> Many other cuts of beef have more flavor.
>
>
>
>
Tenderness is the main attraction. I'll take a rib eye for flavor at
half the price.

Ed Pawlowski wrote:

> On 5/4/2021 7:47 AM, Gary wrote:
> > jmcquown wrote:
> > > Filet Minon.Â* A petite/petit (don't argue language semantics) beef
> > > filet, about 2 inches thick.Â* Quite nice!
> >
> > OK but fairly bland. I will never buy one again.
> > Many other cuts of beef have more flavor.
> >
> >
> >
> >
> Tenderness is the main attraction. I'll take a rib eye for flavor at
> half the price.

Same here, not that I scoff at Filet Mingnon if offered!

On 2021-05-04 7:52 p.m., cshenk wrote:
> Ed Pawlowski wrote:
>
>> On 5/4/2021 7:47 AM, Gary wrote:
>>> jmcquown wrote:
>>>> Filet Minon.Â* A petite/petit (don't argue language semantics) beef
>>>> filet, about 2 inches thick.Â* Quite nice!
>>>
>>> OK but fairly bland. I will never buy one again.
>>> Many other cuts of beef have more flavor.
>>>
>>>
>>>
>>>
>> Tenderness is the main attraction. I'll take a rib eye for flavor at
>> half the price.
>
> Same here, not that I scoff at Filet Mingnon if offered!
>

I like filet mignon, but it has to be rare or else it gets tough and
loses flavour.