Surprise

Author
John A
Filet Mignon
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2006/12/11 08:17:03 (permalink)

Surprise

Talk about a surprise. Stopped at the butchers Saturday to pick up three rib eyes for dinner and noticed a tray of filet mignons in the case. The rib eyes were $12.99 a pound and the filets were marked $9.99, hmm; butcher must have got a deal on them. The lady told me they all weighed out at seven ounces, I calculated they would be about $14.00 so I ordered three of them; hey, I know a deal when I see it. When I handed the package to the check out person she told me the total was $29.97, HUH, how much do those things weigh? She pointed out that they were not sold by weight but by the piece, Oh; with other people in line and not wanting to embarrass myself by looking like a cheapskate I went ahead and bought them.

Should have used Macro mode.





Wrapped them in bacon and slapped them on a 550 degree grill








Now some folks are going to think that is too rare, at $22.82 per pound I sure as hell was not going to shrink them.
#1

18 Replies Related Threads

    SurrealGourmet
    Hamburger
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    RE: Surprise 2006/12/11 09:34:53 (permalink)
    quote:
    Originally posted by John A

    Now some folks are going to think that is too rare, at $22.82 per pound I sure as hell was not going to shrink them.[/blue]


    I, for one, think that steak looks PERFECTLY cooked!
    #2
    seafarer john
    Filet Mignon
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    RE: Surprise 2006/12/11 12:26:54 (permalink)
    That's just about the tastiest piece of meat I've ever seen posted on these forums.

    Cheers, John
    #3
    BhamBabe
    Double Cheeseburger
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    RE: Surprise 2006/12/11 14:15:38 (permalink)
    Mmmmmmm There is no such thing as too rare in my world. Those look so yummy!
    #4
    John A
    Filet Mignon
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    RE: Surprise 2006/12/11 18:12:25 (permalink)
    Truth be told we prefer the rib eyes but what the hell, if you can get choice filets for $9.99 a pound you go for it.

    John
    #5
    ChiTownDiner
    Filet Mignon
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    RE: Surprise 2006/12/11 18:22:39 (permalink)
    Looks medium rare which is perfection to me.
    #6
    Adjudicator
    Sirloin
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    RE: Surprise 2006/12/11 19:33:23 (permalink)


    Muy perfecto y deliciosa, senor John.

    #7
    agnesrob
    Double Chili Cheeseburger
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    RE: Surprise 2006/12/11 19:51:44 (permalink)
    That steak is cooked to perfection!!
    #8
    Pwingsx
    Double Chili Cheeseburger
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    RE: Surprise 2006/12/12 00:08:55 (permalink)
    It looks mouthwatering to me. Beautifully cooked.

    I haven't had filet mignon in years. Just costs too damned much.
    #9
    John A
    Filet Mignon
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    RE: Surprise 2006/12/12 06:49:41 (permalink)
    quote:
    Originally posted by Pwingsx

    It looks mouthwatering to me. Beautifully cooked.

    I haven't had filet mignon in years. Just costs too damned much.


    Tell me about it.

    John
    #10
    MikeS.
    Fire Safety Admin
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    RE: Surprise 2006/12/12 08:11:59 (permalink)
    JohnA you need to find a Costco and buy a beef tenderloin, cut your own filet and save a bundle. Or cook the loin and have an execellent roast. About 12.00 per lb for the loin verses the 22.82 a lb you paid.

    MikeS.
    #11
    ann peeples
    Sirloin
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    RE: Surprise 2006/12/12 08:44:54 (permalink)
    Beautifully cooked and even though a bit pricey,you would have spent more in a restaurant for a 6 oz. filet....John,you are welcome to cook at my home ANYTIME!!!
    #12
    MikeS.
    Fire Safety Admin
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    RE: Surprise 2006/12/12 15:43:27 (permalink)
    JohnA, I need to add, great looking steaks!

    MikeS.
    #13
    Rusty246
    Double Chili Cheeseburger
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    RE: Surprise 2006/12/12 16:07:23 (permalink)
    The steak is simply gorgeous and I'm sooooooo jealous of your grill marks. I've yet to master them.
    #14
    Sundancer7
    Fire Safety Admin
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    RE: Surprise 2006/12/12 16:24:55 (permalink)
    quote:
    Originally posted by Rusty246

    The steak is simply gorgeous and I'm sooooooo jealous of your grill marks. I've yet to master them.


    I always get my grill very hot before I put the product on and I only turn whatever once. Always leaves a grill mark for me.

    Paul E. Smith
    Knoxville, TN
    #15
    SurrealGourmet
    Hamburger
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    RE: Surprise 2006/12/12 16:53:33 (permalink)
    quote:
    Originally posted by Rusty246

    The steak is simply gorgeous and I'm sooooooo jealous of your grill marks. I've yet to master them.


    Like Sundancer said, just get your grill smoking hot and oil it liberally with vegetable oil and you will find grill marks aren't that difficult. I have an adjustable charcoal grate that I move up to within 2 inches of the meat for searing and then lower it to finish them off.
    #16
    CajunKing
    Sirloin
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    RE: Surprise 2006/12/12 17:03:45 (permalink)
    Grill marks are fairly easy to create if you follow some simple guidleines

    start with a hot grill

    place meat on gril

    Cook appx half amount of time on "side A" (if total cook time on "side A" is 6 minutes cook for 3)

    use tongs and give the meat a 45 degree (quarter) turn, cook for remaining time on "side A"

    flip and repeat.

    Do Not check or move the meat every few seconds or so, let it cook.

    DO NOT MASH DOWN on your meat either!!!

    or

    DO NOT USE FORKS to turn the meat USE TONGS! (doesn't poke the meat and let the good juices run out)

    #17
    CajunKing
    Sirloin
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    RE: Surprise 2006/12/12 17:04:52 (permalink)
    Hey John

    you can make that kind of misteak anytime you want to cook for me!!!

    those did look good, and cooked to perfection.
    #18
    John A
    Filet Mignon
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    RE: Surprise 2006/12/13 07:16:23 (permalink)
    quote:
    Originally posted by MikeS.

    JohnA you need to find a Costco and buy a beef tenderloin, cut your own filet and save a bundle. Or cook the loin and have an execellent roast. About 12.00 per lb for the loin verses the 22.82 a lb you paid.

    MikeS.


    Yeah, that's the way to go. Only problem is I hate to freeze beef, even vacumn wrapped. I think it becomes somewhat dehydrated, just not the same as fresh.

    John
    #19
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