"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 04-13-2006, 12:01 PM   #1
Assistant Cook
 
Join Date: Jan 2006
Posts: 16
What do I serve with filet mignon?

Such a problem, I know. Anyway, I bought some on sale and popped it in the freezer. Now it's thawing and I have a great (and simple) way to prepare the meat but what to serve with it that is neither bland or overpowering? I'm thinking a veggie thing and some type of potato or rice dish....or? All ideas welcome.

__________________

__________________
jbib is offline   Reply With Quote
Old 04-13-2006, 12:05 PM   #2
Head Chef
 
Toots's Avatar
 
Join Date: Feb 2006
Location: Austin TX
Posts: 1,580
I always prepare a bernaise sauce and I usually serve a potato of some sort and either a salad (I like a salad of mixed baby greens, mandarin oranges, blue cheese, pine nuts and balsamic dressing) or roasted asparagus.
A classic Caesar salad would be nice too with a potato gratin -
filets sound good!
__________________

__________________
Toots is offline   Reply With Quote
Old 04-13-2006, 12:19 PM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,530
Some grilled veggies tossed in evoo and a little salt and pepper would be my vote.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-13-2006, 12:31 PM   #4
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Since it's an expensive cut of meat, I wouldn't drown it in a heavy sauce.

Herb roasted (red) potatoes

Grilled asparagus with shallots & lemon juice

Grilled onions & portabellos

Caesar Salad

Yorkshire pudding or blue cheese popovers

Shrimp cocktail

Cheesecake

Coffee

Wine
__________________
mish is offline   Reply With Quote
Old 04-13-2006, 12:58 PM   #5
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
I don't know about anyone else, but I always felt that filet mignon was the type of dish that should stand on its own. I might serve a good wine with it, but as far a side dishes go I might think about putting them either before the meal in the form of a salad or grilled veggies as previously suggested, or afterwards in the form of dessert.

I like all of mish's suggestions a lot:

Maybe open with the salad or shrimp cocktail, then the filet (if served with anything i like the grilled onions/portobellas idea), and cheesecake would be a great closer!
__________________
college_cook is offline   Reply With Quote
Old 04-13-2006, 01:02 PM   #6
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Quote:
Originally Posted by college_cook
I don't know about anyone else, but I always felt that filet mignon was the type of dish that should stand on its own. I might serve a good wine with it, but as far a side dishes go I might think about putting them either before the meal in the form of a salad or grilled veggies as previously suggested, or afterwards in the form of dessert.

I like all of mish's suggestions a lot:

Maybe open with the salad or shrimp cocktail, then the filet (if served with anything i like the grilled onions/portobellas idea), and cheesecake would be a great closer!
Thanks, college.

Creamed spinach is another thought as a side... but I prefer it more with pime rib.
__________________
mish is offline   Reply With Quote
Old 04-13-2006, 01:50 PM   #7
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,100
I like roasted new (red) potatoes with a bit of worstershire sauce, but a salad and grilled/roasted veggies would be great.
__________________
amber is offline   Reply With Quote
Old 04-13-2006, 02:07 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 35,775
Rice pilaf and roasted asparagus.
__________________
"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 04-13-2006, 02:12 PM   #9
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: joisey
Posts: 17,735
i would make a side of mushrooms, cooked down a little in butter, evoo, and garlic, then add a cup or 2 of red wine, and simmer to reduce.

also, a side of baked potato with chive sour cream.
__________________
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
buckytom is offline   Reply With Quote
Old 04-13-2006, 03:32 PM   #10
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Try it with this. Just remember not to drown your steak in the butter as a little goes a long way. 1-2 Tbsp. will suffice for most people.

http://www.discusscooking.com/forums...ter-13089.html

This one is more Asian flavored if you want to try that:

http://www.discusscooking.com/forums...own-20895.html
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Reply

Tags
None

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

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV 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 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:32 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]