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Old 10-30-2011, 03:45 AM   #1
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Is steak au poivre a bad way to cook filet mignon?

I posted my steak au poivre in a chinese forum (well, the reason I post there is to advertise my chinese blog that teaches chinese people how to cook western food), a guy who seems to know a lot of western cooking says it's way to waste the filet mignon. Of course since he's pretty arrogant he wouldn't tell me why it's the case, so I would like to ask yall here is it really a bad way to cook filet mignon?

here's the photo
pretty soon I'll buy a photography lighting set lol


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Old 10-30-2011, 04:03 AM   #2
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I am not a big fan of fillet steak. A well executed sauce is their to enhance but not overpower.Forum bullies who think they are the font of all wisdom are pustules that require lancing.
Post a link to this blog
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Old 10-30-2011, 05:53 AM   #3
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The better the meat the less I do to it.

I let the meat do the talkin!
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Old 10-30-2011, 06:15 AM   #4
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The better the meat the less I do to it.

I let the meat do the talkin!


I wonder if that really relates to Filet Mignon - I would definitely think a good sirloin/T-bone/porterhouse has so much more flavor - and the 'bit of chewiness' only enhances it. So, so far as that goes I might think the Filet NEEDS the pepper sauce
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Old 10-30-2011, 11:14 AM   #5
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Quote:
Originally Posted by jpe View Post
The better the meat the less I do to it.

I let the meat do the talkin!


I wonder if that really relates to Filet Mignon - I would definitely think a good sirloin/T-bone/porterhouse has so much more flavor - and the 'bit of chewiness' only enhances it. So, so far as that goes I might think the Filet NEEDS the pepper sauce

I agree. Filet mignon really has zero flavor and we use the sauce to give it flavor while enjoying its buttery melts in your mouth texture.
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Old 10-30-2011, 11:20 AM   #6
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I'll pass up a Fillet Mignon for a Porterhouse any day. I'll completely ignore a Fillet Mignon for a well grilled Ribeye, dripping with juices.

The only steak my wife would eat was a Fillet Mignon that was cooked to death, so overly done that it was a dry piece of tough leather. It made me cringe to cook any piece of meat that way, but she loved it that way.

I"m talking 30 minutes of grill time. Fillet Mignon has never impressed me much.
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Old 10-30-2011, 11:21 AM   #7
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Well, in the spirit of Au Poivre, the traditional cut IS a filet, so in keeping with authenticity you can tell the guy to go kick rocks, you are doing the Right cut for the recipe regardless of if it is a waste of tenderloin, or not.

Personally, I am all about a rib eye.
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Old 10-30-2011, 11:23 AM   #8
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Quote:
Originally Posted by Timothy View Post
...was a Fillet Mignon that was cooked to death, so overly done that it was a dry piece of tough leather. . .
THAT is the way more of a bad way to cook a filet than doing au poivre, lol.

I have been in the same boat, Timothy. I have tried to explain that we have already killed the cow, we don't need to kill it again.
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Old 10-30-2011, 11:30 AM   #9
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The thicker the steak, the more I like a sauce with it. I tend to take a slightly larger bite with a thick steak. I love to have the great flavor of beef along with a nice sauce. Plus, like mentioned, filets lend themselves well to sauces, crusts and a little help to boost the flavor.
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Old 10-30-2011, 11:30 AM   #10
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Quote:
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THAT is the way more of a bad way to cook a filet than doing au poivre, lol.

I have been in the same boat, Timothy. I have tried to explain that we have already killed the cow, we don't need to kill it again.
lol.. regardless, cooking it full is always safer than eating it half cooked. if she enjoys it then no problem :) but for me, I would always eat any beef raw...
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