Question on Fillet Mignon

Adillo303

Adillo303

*****
I was walking past a very good steak house in NYC today and stopped to look at the menu. It offered Fillet Mignon "On the Bone".

I always thought that Fillet was the muscle inside the rib cavity adjacent to the rib cage and did not have a bone. When I see whole Fillets, there is no bone.

Can anyone "Bring me up to speed" here?

thank You
 
Good morning Peep. This is still puzzleing me. I see how the cut is made from what FryBoy posted. That begs this question. When I see a whole tenderloin (fillet) in the meat case, is that where that fillet comes from, or is this just a cut near there.
 
Adillo303 said:
Good morning Peep. This is still puzzleing me. I see how the cut is made from what FryBoy posted. That begs this question. When I see a whole tenderloin (fillet) in the meat case, is that where that fillet comes from, or is this just a cut near there.
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good day to you sir!! LOL

on a porterhouse - one side of the bone has a round piece of meat which is the filet. when you buy a whole tenderloin or filet steaks they have been deboned off that bone i assume.
 
Adillo303 said:
I suppose that woulld have to be the case. Then cutting the Porterhouse in half would have to be along the bone.
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yup well i am thinking down the center of the bone. i don't really care for the filet. give me a nice thick and juicy NY strip cooked medium (pink and warm inside) and i will be happy every time!!
 
I am such a carnivore... beef charts excite me, hahahahha!

But I too find Filets Mignon boring.. give me a T-Bone any day!
 
Kimchee said:
I am such a carnivore... beef charts excite me, hahahahha!

But I too find Filets Mignon boring.. give me a T-Bone any day!
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keep the filets, t-bones and porters!! give me a strip steak!! i KNOW how to inside grill it to perfection!!

shellsteak-1.jpg
 
Kimchee said:
I am such a carnivore... beef charts excite me, hahahahha!

But I too find Filets Mignon boring.. give me a T-Bone any day!
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They aren't too bad. They just need a little more seasoning than just S & P. This loin was crusted with fresh garlic, rosemary, alot of thyme, salt, pepper and olive oil. Pan seared then placed on a rack and roasted at 400 until it reached 125.

IMG_6382.jpg
 
Beautifully plated and presented, Jay!

Andy, did you happen to notice/remember the price of that bone-in filet mignon on the menu?

Lee
 
Hi Lee & Peep,

I was outside the Old Homestead at 15th st and 9th Ave in NYC. The price was $46.00. They are in y opinion about the best steak in NYC.

Gallagher's is pretty nice and you can see the aging room from the street, very impressive. They ar a bit more touristy, IMHO.

Both are priced lower than what Peep posted. I think both are A La Caarte and the dinner would be in that range. At any rate, the menu's are available at the links I posted.

I learned today - I did not know that a Fillet came from a Porterhouse.
 
Adillo303 said:
Hi Lee & Peep,

I was outside the Old Homestead at 15th st and 9th Ave in NYC. The price was $46.00. They are in y opinion about the best steak in NYC.

Gallagher's is pretty nice and you can see the aging room from the street, very impressive. They ar a bit more touristy, IMHO.

Both are priced lower than what Peep posted. I think both are A La Caarte and the dinner would be in that range. At any rate, the menu's are available at the links I posted.

I learned today - I did not know that a Fillet came from a Porterhouse.
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hey there sweetie!! the price i quoted was from the site that fry posted http://www.lobels.com/store/main/item.asp?item=234
 
I do not know what weight the one at the steak houses would be. Probably less than what you saw. Add sides and etc. Probbly a hundred a plate.
 
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