Posted on 12/11/2015 3:55:30 PM PST by RoosterRedux
Doused it with Worcestershire sauce on the grill...will dream of it all night.
Merry Christmas and/or Happy Chanukuh to you and yours.
Filet mignon: French for “tender fillet” or “dainty fillet”) is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de boeuf, which translates in English to beef fillet. When found on a menu in France, filet mignon generally refers to pork rather than beef.
The tenderloin (not to be confused with the short loin) runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole. When sliced along the short dimension, creating roughly round cuts, and tube cuts, the cuts (fillets) from the small forward end are considered to be filet mignon. Those from the center are tournedos; however, some butchers in the United States label all types of tenderloin steaks “filet mignon.” In fact, the shape of the true filet mignon may be a hindrance when cooking, so most restaurants sell steaks from the wider end of the tenderloin - it is both cheaper and much more presentable.
The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef (example, primal rib cuts), and is often wrapped in bacon to enhance flavor, and/or is served with a sauce.
Source: Wikipedia
Now I am looking for a great roast (not prime rib) that I can actually roast in the oven. They now cut off the layer of fat that keeps the roast tender enough to actually eat.
Venison Back Strap is wonderful....
I stick with the leaner cuts. Sirloin, London Broil, Eye round. Tonight though I had a NY strip with excess fat trimmed.
I believe some particular sub cuts of Chuck steak are being called “mock tenderloin”.
I saw a cut tonight I hadn’t seen before. It was a steak cut from the shoulder? It almost looked like a tri-tip steak which I haven’t seen since I left California.
I was afraid of that but then Freepers deserve the best.
Over priced...and over hyped.
Hanger cut?
.
You’ll be healthier if you don’t trim the fat!
But what’s chuck-eye, dear Tris! I’ve yet to google it. Don’t bother, I’ll do it later.
I thought a hanger was a skirt steak. This looked like a Tri-tip which looks like a 3 cornered brisket ... but cooks much easier and rarer than you could a brisket.
“What is a chuck eye steak? It is often referred to as the poor man’s rib eye and that is for good reason. Rib eyes are cut from the 6th to the 12th rib of the cow. The chuck eye is cut off the 5th rib.”
It is! I tenderize it and hammer in some sea salt and black pepper and then give it a rub of lingonberry jam before grilling it! Yum!
Glad you enjoyed it. We have been buying these for awhile. Love them, but really have to search for them.
“I’ve always loved the porterhouse steak. It’s not around much these days.”
That’s my favorite! Barely cooked cave man style. I don’t see them around too much either. I usually have to ask a butcher to cut me one.
There’s better fat for you than beef fat. The olive oil in the salad dressing, the margarine on the sweet potato.
The steak was lightly marbled. I’m sure I didn’t miss out on any fat.
Fat is good. It does help regulate blood sugars, but mono or poly unsaturated fat >> saturated fat.
I like the Trump Cut! It’s YUGE!!
It’s impossible to get a good steak here in a grocery store. We have to order online for that, I’m sorry to say.
I prefer a rare steak.
“the margarin”. -> bad transfers. Avoid.
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