Topic: Can someone explain "filet of beef" (at a fancy restaurant)? How's it different from filet mignon?
Anonymous A started this discussion 7 years ago #80,026
I don't understand what cut it is!
(Edited 4 minutes later.)
Captain Kate Carr joined in and replied with this 7 years ago, 29 minutes later[^] [v] #931,849
if only people came to your table that knew the menu
Anonymous A (OP) replied with this 7 years ago, 9 minutes later, 38 minutes after the original post[^] [v] #931,850
Fake anon !ZkUt8arUCU joined in and replied with this 7 years ago, 1 hour later, 2 hours after the original post[^] [v] #931,857
Think of it more like a filet o' fish.
Anonymous D joined in and replied with this 7 years ago, 1 hour later, 3 hours after the original post[^] [v] #931,870
Same cut just prepared differently.
Anonymous E joined in and replied with this 7 years ago, 9 minutes later, 4 hours after the original post[^] [v] #931,874
Anonymous F joined in and replied with this 7 years ago, 2 hours later, 6 hours after the original post[^] [v] #931,894
@OP
> I don't understand what cut it is!
its not the same
but it should still be from the tenderloin area so its basically the same
> I don't understand what cut it is!
its not the same
but it should still be from the tenderloin area so its basically the same
Anonymous G joined in and replied with this 7 years ago, 14 minutes later, 6 hours after the original post[^] [v] #931,902
Anonymous H joined in and replied with this 7 years ago, 2 minutes later, 6 hours after the original post[^] [v] #931,907
Anonymous E replied with this 7 years ago, 2 hours later, 8 hours after the original post[^] [v] #931,925
Anonymous I joined in and replied with this 7 years ago, 6 minutes later, 8 hours after the original post[^] [v] #931,928
The center-cut can yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand steak and beef Wellington. The tail, which is generally unsuitable for steaks due to size inconsistency, can be used in recipes where small pieces of a tender cut are called for, such as beef Stroganoff.
https://en.wikipedia.org/wiki/Beef_tenderloin
https://en.wikipedia.org/wiki/Beef_tenderloin
Anonymous I double-posted this 7 years ago, 27 seconds later, 8 hours after the original post[^] [v] #931,929
Anonymous J joined in and replied with this 7 years ago, 31 minutes later, 9 hours after the original post[^] [v] #931,936
Captain Kate Carr replied with this 7 years ago, 36 minutes later, 10 hours after the original post[^] [v] #931,952
Anonymous D replied with this 7 years ago, 1 hour later, 11 hours after the original post[^] [v] #931,985
Captain Kate Carr replied with this 7 years ago, 14 minutes later, 11 hours after the original post[^] [v] #931,989
Anonymous D replied with this 7 years ago, 1 hour later, 12 hours after the original post[^] [v] #932,032
@previous (Captain Kate Carr)
It’s a slice removed to show the rareness of the beef you obtuse turd.
It’s a slice removed to show the rareness of the beef you obtuse turd.