It Is So Worth It To Have A Great Steak

Our son uses sous vide to do steaks now. Then a quick sear on the grill or in a very hot frying pan (not covered) to finish it off. Very tasty, always tender.

I like whole filets either grilled or done on the rotisserie. Bacon wrapped or not, good stuff.

WyoTraveler wrote:
The bacon wrap helps maintain some juices in the tender cut.

sigh.... If its just about the juices, duck tape would work better.. :R

The bacon wrap is a response to the area of the sides on a filet. Any cut will lose juices through a side not seared. The fact that the filet has a big percentage of side to top and bottom means if will also lose more than most. The oil from the bacon helps block this. The filet can vary in flavor depending on where it comes from. The one from the T Bone isn't as favorable as the one from the porterhouse.

The filet mignon is so lean it has almost zero fat. Especially if you get cut from butcher about 2 inches thick. Very tender but sometimes not easy to bar b que being so lean. The bacon wrap helps maintain some juices in the tender cut. I eat the bacon wrap. Some people just discard it. If you order at a restaurant sometimes they remove it before serving so you never know it was there. In WY we have a butcher who makes his own bacon. Pricey but awesome bacon. We use his bacon around the filet mignon. Wine? Don't pass up the wine during this recession. You can get a $150 bottle of wine for less than $80. This recession is awesome times for retired people.

:E

Putting a lid on a frying pan will STEAM cook whatever is in it, and draw most of the juices out to boot. Moisture cooking is for tough cuts of meat!

Filet Mignon isn't my favorite for flavor- I think it's on the bland side. (Maybe others agree and that's why they're usually bacon wrapped) But it's certainly among the tenderest of cuts, and as such should be allowed to sit long enough to reach room temperature and then quickly sear cooked over very high heat.

And my experience with the bacon wrap is that partially cooking the bacon before wrapping results in both steak and bacon being properly done at the same time.

Altern wrote:

WyoTraveler wrote:
The filet mignon is a very good cut of beef. Wrap them with bacon

Now why would anyone wrap a cheap strip of fat from a pig around a good cut of beef? Who started such nonsense? :h

I don't know, I leave out the beef quite often.:B

X2

Sirloin for flavor.
Tenderloin (Filet Mignon)for tenderness.

There's no comparison between the two. Tenderloin cuts much easier, but to me is lacking in flavor compared to a good sirloin strip.

TexasShadow wrote:
call me strange, but I don't care for filet mignon.

call me strange, but I don't care for filet mignon.
it's tender and flavorful enough, but it looks like a mini pot roast to me.
I much prefer t bones or rib eyes, cooked in a pan or on the grill or under the broiler.
a little lemon pepper and some garlic powder and presto, I've got exactly what I like best.

Altern wrote:

WyoTraveler wrote:
The filet mignon is a very good cut of beef. Wrap them with bacon

Now why would anyone wrap a cheap strip of fat from a pig around a good cut of beef? Who started such nonsense? :h

Oh one of the quicky restaurants where you can get a $150 bottle of wine with your:B filet mignon.