"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-02-2010, 11:00 PM   #1
Cook
 
Join Date: Aug 2009
Location: DC metro area
Posts: 84
What did they do?...

So out for dinner the other night and I decided that I am going to get a fillet Mignon. The restaurant is Grace's Mandarin (it's not a chain)...So I get the fillet, it comes in a sizzling fajita platter with a sake peppercorn butter sauce...The fillet has already been cut up into a few strips. I eat one strip and am AMAZED at how tender it is, so I challenge my self. The goal is to cut the next piece with my fork. And to my surprise, the fork cut right through it without much resistance. I've had very tender steaks before, but this was beove and beyond anything i've had previously. So my question is, what do they do to get the fillet that tender? Dry age it? some kind of secret recipe? Any guesses?

__________________

__________________
ENG34TRK
fire34fighter is offline   Reply With Quote
Old 03-04-2010, 07:21 PM   #2
Assistant Cook
 
Join Date: Mar 2010
Posts: 4
How much did you pay? Could be good meat, could be tenderizer.
__________________

__________________
jrhodo is offline   Reply With Quote
Old 03-05-2010, 03:44 PM   #3
Cook
 
Join Date: Aug 2009
Location: DC metro area
Posts: 84
Steak was $32 for the fillet and some peppers with rice.
__________________
ENG34TRK
fire34fighter is offline   Reply With Quote
Old 03-05-2010, 03:59 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Filet Mignon comes from the tenderloin. It's called that because it's easily the most tender part of the steer. I cut filet slices with my fork as well. The tenderloin is a seldom used muscle. As such, it remains tender, unlike the harder working muscles in the fore and rear quarters.

In addition, the steak you had may have been prime grade, which is the top for meat grades. Supermarket meat counters and butchers usually offer choice grade beef - the next step down from prime.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-06-2010, 01:21 AM   #5
Sous Chef
 
masteraznchefjr's Avatar
 
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
Probably top grade meat or Chinese restaurant trade secret, which I shall not share haha xD
masteraznchefjr is offline   Reply With Quote
Old 03-06-2010, 02:09 AM   #6
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Filet Mignon usually doesn't need a knife to cut it, but since you were at a Chinese restaurant, they probably also used some kind of tenderizer, and almost certainly ajinomoto.
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.