Quote:
Originally Posted by Fire Me Boy!
I'll not argue much with someone that prefers a strip steak, T-bone, or porterhouse. But filet just doesn't have much flavor. It needs a lot of help. It's very tender, yes. But it can't stand up on its own in flavor like ribeye or strips can. That's why filet is wrapped in bacon, covered in sauce, or used in a au poivre preparation (covered in cracked peppercorns AND sauce).
|
I just hate to take a bite and get a mouthful of fat, or fat mixed with meat. It adds a lot of stress to my dining experience to not know what's in that next bite. The filet has plenty of flavor, in my opinion, and the fact that it supports such a broad array of accessory flavors like bacon or crab or whatever is only a plus. But one of its biggest advantages is that it brings consistency to my meal. I'm never going to take a bad bite of filet.