tloonya
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Post by tloonya on Nov 5, 2012 14:01:01 GMT -5
I don't kow why I am doing this...I want to like filet mignon...I don't know why I don't like it and I keep buying it and I keep hating it. The reason is that its somehow gives me bitter taste. Just a little bit but its destroying a plasure.
I am looking for te sauce recipy or any way o make it right. Thanks
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hoops902
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Post by hoops902 on Nov 5, 2012 14:08:10 GMT -5
Wrap it in bacon, bacon makes everything better.
Also, are we talking actual filet mignon? Or tenderloin sold as filet mignon (which is super common in the U.S.)?
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Tennesseer
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Post by Tennesseer on Nov 5, 2012 14:21:29 GMT -5
Bernaise sauce is traditionally paired with filet mignon.
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swamp
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Post by swamp on Nov 5, 2012 14:21:55 GMT -5
why buy something you don't like?
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Deleted
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Post by Deleted on Nov 5, 2012 14:22:55 GMT -5
Eat shrimp.
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midjd
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Post by midjd on Nov 5, 2012 14:24:18 GMT -5
I think filet is delicious, so I can't really answer your question... but I will say that whenever I don't like something that is 1) expensive; and/or 2) unhealthy; I usually count that as a win.
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Bluerobin
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Post by Bluerobin on Nov 5, 2012 14:30:31 GMT -5
Get a metal sizzle dish to broil it in. It will cook in it's own juices, and not dry out so much. It comes with a wooden under dish, so as not to burn the table when you eat.
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Tennesseer
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Post by Tennesseer on Nov 5, 2012 14:39:21 GMT -5
Actually, sear both sides on the stove top in an oven proof pan, then finish it off in the oven to your preferred temperature.
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tloonya
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Post by tloonya on Nov 5, 2012 15:00:09 GMT -5
I don't see anything that will 'destroy bitter taste' here.
and hoops, you asked Also, are we talking actual filet mignon? Or tenderloin sold as filet mignon (which is super common in the U.S.)?
Its sai FILET MIGNON on th piece. As supposed to BEEF TENDERLOIN. I am pretty sure its a mignon. Or should I suspect a fraud?
Swamp! I am buying it bcause I love the texture and the way it looks on the plate. And its sound so...'french'...but the bitterness!!!
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Tennesseer
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Post by Tennesseer on Nov 5, 2012 15:08:53 GMT -5
The tarragon in the Bernaise sauce will '"destroy bitter taste".
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swamp
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Post by swamp on Nov 5, 2012 15:09:14 GMT -5
Lots of butter and bacon will too.
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midjd
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Post by midjd on Nov 5, 2012 15:09:16 GMT -5
Hold your nose while you take a bite?
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susanb
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Post by susanb on Nov 5, 2012 15:17:22 GMT -5
I marinate it in balsamic vinegar, high quality mustard and rosemary for 30 minutes. Then, grill and top with carmelized onions and blue cheese. I got the recipe from all recipes. Delicious.
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tloonya
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Post by tloonya on Nov 5, 2012 15:37:56 GMT -5
What high quality mustard please and for how long? tahnks
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Deleted
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Post by Deleted on Nov 5, 2012 15:39:00 GMT -5
I marinate it in balsamic vinegar, high quality mustard and rosemary for 30 minutes. Then, grill and top with carmelized onions and blue cheese. I got the recipe from all recipes. Delicious. Put that ontop of a pork chop and it will taste the same, for a whole lot less.
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Phoenix84
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Post by Phoenix84 on Nov 5, 2012 15:49:39 GMT -5
I can't remember the last time I had it. I think about getting it sometimes at restaraunts, but when the choice is get a 14 oz. Ribeye or a 8 oz. filet for the same price, I usually go with the ribeye because I know I'll be hungry later.
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Peace Of Mind
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Post by Peace Of Mind on Nov 5, 2012 15:56:31 GMT -5
An EEer gave me a great recipe for Filet Mignon that is tasty and easy. Put salt/pepper/garlic on the steaks and sear them on the stove for about 4 minutes on each side if they are pretty thick and enough to see the dark coloring. Then mix some brown sugar with a sweet wine (blush or red) and some Balsamic vinegar and pour is over the steaks. Allow the steaks to continue cooking while the sauce turns gets thicker to a glaze stirring until it's to the thickness you like. I like extra glaze/sauce so I double it so we can dip our steak into it. So good! Here is her recipe:
<<Oops! My real name was edited out>> This recipe called for equal parts of Balsamic Vinegar and Red Wine, reduced down. I did 25% balsamic vinegar to 75% wine and added a little bit of brown sugar. Ingredients 2 (4 ounce) filet mignon steaks 1/2 teaspoon freshly ground black pepper to taste salt to taste I added garlic to this recipe but you don't need it 1/4 cup balsamic vinegar 1/4 cup dry red wine
Directions Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
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kittypuppymom
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Post by kittypuppymom on Nov 5, 2012 16:10:18 GMT -5
Grill it.
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tloonya
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Post by tloonya on Nov 5, 2012 16:19:24 GMT -5
Buy it from a reputible meat store rather than from a place that sells rotten meat? I appreciate you looking after me. I am glad to inform you that my meat comes from most reputable places and you shouldn't worry about me being poison by rotten meat as you abviouly were.Fillet mignon comes from the beef tenderloin, btw. That's in hoops face!!! Got it, hoopsie??? ... If you don't like it, eat something you like instead? How about I am going to try it until I like it because I CAN Thankyouverymuch!!!!!!!!
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susanb
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Post by susanb on Nov 5, 2012 16:52:00 GMT -5
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justme
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Post by justme on Nov 5, 2012 19:24:17 GMT -5
To what temp do you cook your meat? Filet is a very lean cut of meat and overcooking it can dry it out and I'm sure change the texture/taste. Don't personally know, it's against my religion to cook filet mignon past medium rare.
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Post by The Walk of the Penguin Mich on Nov 5, 2012 20:15:09 GMT -5
To what temp do you cook your meat? Filet is a very lean cut of meat and overcooking it can dry it out and I'm sure change the texture/taste. Don't personally know, it's against my religion to cook filet mignon past medium rare. It's against my religion to also put anything on a fine cut of meat other than salt and pepper. You don't need mustard to cover the taste, anymore than I cringe when I see people ask for steak sauce.
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GRG a/k/a goldenrulegirl
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Post by GRG a/k/a goldenrulegirl on Nov 5, 2012 20:57:34 GMT -5
To what temp do you cook your meat? Filet is a very lean cut of meat and overcooking it can dry it out and I'm sure change the texture/taste. Don't personally know, it's against my religion to cook filet mignon past medium rare. It's against my religion to also put anything on a fine cut of meat other than salt and pepper. You don't need mustard to cover the taste, anymore than I cringe when I see people ask for steak sauce.
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kgb18
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Post by kgb18 on Nov 5, 2012 21:02:05 GMT -5
I don't eat steak very often and if I do I usually douse it with A1. I love that stuff. But once in awhile we go to this restaurant by us that serves really good steaks. Their filet mignon is so good I don't use any steak sauce.
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wvugurl26
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Post by wvugurl26 on Nov 5, 2012 21:06:19 GMT -5
Smothering filet mignon in mustard? The chefs in my family would have a coronary! If you are going to drown it in mustard, buy a cheaper cut.
Now I'm going to be craving steak.
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susanb
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Post by susanb on Nov 5, 2012 21:11:10 GMT -5
Holy hell. The list of crimes against the ethos of YM has now expanded to how people consume their meat. Tough crowd.
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Deleted
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Post by Deleted on Nov 5, 2012 21:26:15 GMT -5
Loony, do you like steak in general? Does all beef have a bitter taste for you, or just filet?
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Happy prose
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Post by Happy prose on Nov 5, 2012 21:26:51 GMT -5
Loony..are you sure you're not buying Australian beef filet? My supermarket sells it; cheaper than US meat, but it's nasty.
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midjd
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Post by midjd on Nov 5, 2012 21:38:21 GMT -5
Holy hell. The list of crimes against the ethos of YM has now expanded to how people consume their meat. Tough crowd. It should also be free-range, aged, heirloom, grass-fed beef that you got for pennies on the dollar using a coupon, just FYI.
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Deleted
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Post by Deleted on Nov 5, 2012 21:47:04 GMT -5
Well, that may actually be part if the issue. My grocery sells individual bacon-wrapped filet mignon for $3 each. (I think they are about 6 oz)
Filet mignon shouldn't cost $3.
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