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What do I do with this filet mignon I bought? - Page 2

post #21 of 36

Heck, I wanna know the details about the Sawmill Gravy.  Being a devotee of the country fried steak, what can I say?

post #22 of 36

make shish kabobs out of em. thatd be a great way to use them.

post #23 of 36

If I EVER ground a tenderloin - SHOOT ME!  It's against every meatcutter's code in and out of the book!

Slice those about 1/8" and slap them on a salted iron frying pan on high, count to 5 then flip then off.. make the best dang sandwich steaks you ever tasted!  Dad used to bone out extra hip sirloins left over (between the sirloin and porterhouse) and slice up the tenderloins and the NY strip pieces and do exactly that - we'd have a sandwich steak feed that I still drool about!  He had an iron frying pan made for him by Tiny Briggs, a welder who lived down the street that covered both burners, about 1ft wide and 2ft long with angled sides and a handle on each end.  He'd get that piping hot and deal out those little steaks on it like cards, just as soon as he got to the end he'd go back and flip 'em, then onto a platter and make up a mess of the best lttle steaks you ever had!

post #24 of 36
Quote:
Originally Posted by mythmaster View Post

HAHA, I hear you, Jerry, but he's already wrapped the best parts of the cut with bacon and made some steaks.  I say grind up the remainder and make the best fattie that you will ever have.  Just my opinion, of course.


Maybe not grind them as the purpose of a fatty is FAT and Filet Mignon is a pretty lean cut of meat.

 

If you have the patience, you can lay out a few of the pieces and pound them flat. Then mix up some cream cheese, sour cream, goat cheese, shallots (maybe some basil), salt, pepper and a little bit of horseradish. Spread some of the  mixture on the flattened pieces and roll it up. Tie it and roast or smoke like you would a fatty...........you will end up with an excellent Filet Mignon Roulade!!!

post #25 of 36

too lean for a fattie unless you add some fat..............but i personaly would not do that. me, i would just go simple and let the meat flavor and tenderness come through. saute some mushrooms in bacon fat, add shallot and garlic and then 1/4 cup of red wine 1/4 cup beef stock and reduce 5 min. and set that aside.  dice the meat into 1" cubes and lightly dust cubes with seasoned (s&p) flour. saute in olive oil or bacon fat until browned, add mushrooms/wine reduction and finish with salt and pepper to taste............and do this with no one around, trust me!

post #26 of 36

This is a good response to some leftover cuts!

 

Don't mask the natural tenderness and flavor of the filet.. Heck, just toss it on the grill for a couple of seconds and eat it..

post #27 of 36

I like the pouding it flat idea, but then roll them up like little sprig rolls with the meat as the wrapper with basil, prosciutto and provolone. Quck sear and serve with a quick pan sauce made from diced italian tomoatoes, shallots, red wine and garlic.... 

post #28 of 36

Chefrob is right on the money,   literally, you spent too much money not to fully take advantage of that cut of meat.

post #29 of 36
Thread Starter 

All great ideas-so we froze it to enjoy another day. I am leaning toward the skewers. We have some stainless ones I hardly ever use.

post #30 of 36

Tartare or carpaccio

post #31 of 36
Quote:
Originally Posted by chainsaw View Post

All great ideas-so we froze it to enjoy another day. I am leaning toward the skewers. We have some stainless ones I hardly ever use.


Skewers would be great!

 

If you decide to grind it, please don't tell us. I don't think my old heart could take a disappointment like that.

 

 

Bear

post #32 of 36


 

Quote:
Originally Posted by Bearcarver View Post




Skewers would be great!

 

If you decide to grind it, please don't tell us. I don't think my old heart could take a disappointment like that.

 

 

Bear


haha!  I was just trying to think "outside the box" when I suggested it, but Pops set me straight! 

 

Kabobs would definitely be awesome!

post #33 of 36
Quote:
Originally Posted by mythmaster View Post


 


haha!  I was just trying to think "outside the box" when I suggested it, but Pops set me straight! 

 

Kabobs would definitely be awesome!


Yup, anything but grinding.

 

Once it's ground, you can't tell if it used to be fillet mignon or Old Buster Brown soles.

 

 

Bear

post #34 of 36

Philly Cheese Steaks with some grilled onions & mushrooms. Toasted hoogie roll

post #35 of 36
Thread Starter 

After so many great ideas we will have to try more than one. There is quite a bit of meat for only two people. Whnever I make shish-kabobs it make a lot. Thanks for the great resonse everyone!

post #36 of 36

Since you froze them you have plenty of time to decide. My choices  would have been Ka-Bobs and Cheese Steaks.

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