There’s quite a difference in taste and in price. By definition, a filet is really any boneless cut of meat. But I looked carefully and nowhere on the packaging does the product say what cut of beef this is. Without knowing what signs to look for on the label, you might read the word “filet” and assume this is Filet Mignon. This morning I stopped by my local convenience store and picked up a Bacon Wrapped Filet of Beef. So if you see something labeled Filet of Beef and the price seems too good to be true, it probably is. High quality Filet Mignon costs more than a sirloin or a strip or even a ribeye. When it comes to Filet, you get what you pay for. It’s a skill that’s learned over years of practice. Our steaks are all hand-cut, so the butcher must carefully judge exactly where to make the cut. And because beef tenderloin is also the most expensive cut of steak at Rube’s, it’s very important to cut it accurately so that steaks are the perfect size. This is actually the most difficult cut of our steaks to butcher. To help you avoid another bad eating experience, I’ll share a little about Filet Mignon and “red flags” on lookalike labels.įilet Mignon comes from beef tenderloin. īut, if you’ve ever purchased something labeled “filet” and been disappointed, that’s probably because you bought a lower quality cut. You can find a version of the recipe on our YouTube page. At home, I love to make a creamy sauce flavored with garlic, herbs and white wine, something famous here in Iowa known as Steak de Burgo. Filet Mignon is excellent with just salt and pepper, but it also takes well to a rich, silky sauce. It’s naturally lean yet tender enough you don’t need a steak knife. But you can’t go wrong with these garlic herb roasted potatoes either.Good Filet Mignon can be the most exquisite cut of beef you’ll ever eat.
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