Originally Posted by Andy M.
Rob, if you cut a filet off that roll and cook it to medium rare perfection, it's still going to be flank steak, right? No one is going to 'mis-steak' it for a filet mignon.
"Mis-steak"! Have you no shame!
Of course you're right. It's just flank steak. As other posters have mentioned, you could just roll it and tie it with butcher's string. But once bonded, free of the need to tie it, I can do other things with it.
Flank arguably has better flavor than filet. It's just tough to deal with a steak that's so thin. But with sous vide I can cook it til it's very tender yet still medium rare. And now I can use a different form factor.
My goal isn't to freak people out with "Franken-meat"!
It's just to explore how we can use science to bend food more into the "Platonic Ideal" of a dish. To create that concept that we have in our mind that food must be "convinced" to attain!