Bone-in Filet Mignon

RE: Bone-in Filet Mignon (RubyRose)

Sun, 06 Jul 2008 18:58:51 GMT

I have to agree with the bones imparting more flavor in the case of a boneless chuck roast vs. one with bones or bone-in vs. boneless chicken breasts but have only experienced that effect when roasting or braising. When grilling or broiling, it seems as if the short cooking time would not make too much difference.

Bones are a hot trend right now. I always threw a couple of two inch pieces of marrow bones in with beef soups and stews until my butcher stopped selling them in his stall. His entire supply goes to a couple of trendy NYC restaurants, where they bake them and then serve the sliced marrow as a garnish for other dishes.

RE: Bone-in Filet Mignon (Twinwillow)

Sun, 06 Jul 2008 18:20:20 GMT

quote:
Originally posted by lleechef

There is no such thing as a Bone-in filet mignon. Sorry. Does not exist in the culinary world.

Ok, lets change the description to, "bone-on" filet mignon. happy now?

RE: Bone-in Filet Mignon (Russ Jackson)

Sun, 06 Jul 2008 18:19:58 GMT

quote:
Originally posted by lleechef

There is no such thing as a Bone-in filet mignon. Sorry. Does not exist in the culinary world.

http://www.lobels.com/store/main/item.asp?item=234

Lobels doesnt seem to think so....Russ

RE: Bone-in Filet Mignon (lleechef)

Sun, 06 Jul 2008 18:17:25 GMT

There is no such thing as a Bone-in filet mignon. Sorry. Does not exist in the culinary world.

RE: Bone-in Filet Mignon (Twinwillow)

Sun, 06 Jul 2008 14:48:28 GMT

quote:
Originally posted by edwmax

quote:
Originally posted by Twinwillow

As I understand it, after the animal is slaughtered, it is drained of all it's blood. Thereby, rendering it, dry and tasteless.
Can anyone confirm this?

Only the free flowing blood. The hemoglobin is what gives beef meat its red color.

Yeah, that's what I meant.

RE: Bone-in Filet Mignon (edwmax)

Sun, 06 Jul 2008 14:47:14 GMT

quote:
Originally posted by Twinwillow

As I understand it, after the animal is slaughtered, it is drained of all it's blood. Thereby, rendering it, dry and tasteless.
Can anyone confirm this?

Only the free flowing blood. The hemoglobin is what gives beef meat its red color. This does not make it dry and tasteless.

RE: Bone-in Filet Mignon (Twinwillow)

Sun, 06 Jul 2008 12:26:21 GMT

quote:
Originally posted by tommyeats

quote:
Originally posted by Twinwillow

As I understand it, after the animal is slaughtered, it is drained of all it's blood. Thereby, rendering it, dry and tasteless.
Can anyone confirm this?

As long as they don't drain the fat out I'd think it would be OK. I'm not sure if the juiciness and flavor that we experience from red meat comes from blood rather than fat.

I just know what I know.

RE: Bone-in Filet Mignon (Twinwillow)

Sun, 06 Jul 2008 12:24:51 GMT

quote:
Originally posted by hutt

Hey, what about bone-in hot dogs?

Yeah, and we all know, you want yours with ketchup!

RE: Bone-in Filet Mignon (Twinwillow)

Sun, 06 Jul 2008 12:23:09 GMT

The filet mignon at the kosher wedding I attended in the above post was served, as we asked, a perfect, medium rare. But it tasted like it was, well done.

RE: Bone-in Filet Mignon (Foodbme)

Sun, 06 Jul 2008 12:19:54 GMT

I can't remember any kosher dish that has ever been anything less than "Well Done"

RE: Bone-in Filet Mignon (Robearjr)

Sun, 06 Jul 2008 12:09:24 GMT

Well, I'm not sure if a kosher steak can be prepared on the rare side, and while brisket works well when it well done, the same can not be said about filet mignon.

RE: Bone-in Filet Mignon (hutt)

Sun, 06 Jul 2008 11:39:05 GMT

Hey, what about bone-in hot dogs?

RE: Bone-in Filet Mignon (tommyeats)

Sun, 06 Jul 2008 11:35:31 GMT

quote:
Originally posted by Twinwillow

As I understand it, after the animal is slaughtered, it is drained of all it's blood. Thereby, rendering it, dry and tasteless.
Can anyone confirm this?

As long as they don't drain the fat out I'd think it would be OK. I'm not sure if the juiciness and flavor that we experience from red meat comes from blood rather than fat.

RE: Bone-in Filet Mignon (Twinwillow)

Sat, 05 Jul 2008 17:04:10 GMT

As I understand it, after the animal is slaughtered, it is drained of all it's blood. Thereby, rendering it, dry and tasteless.
Can anyone confirm this?

RE: Bone-in Filet Mignon (tommyeats)

Sat, 05 Jul 2008 16:59:43 GMT

quote:
Originally posted by ellen4641

quote:
Originally posted by Twinwillow
A few years ago, I went to a relatives Kosher wedding in NY. They served, kosher (boneless) filet mignon. As it was, kosher, it had no flavor whatsoever. And, because it was kosher, it was, dry!

AGREED!! The Kosher Chickens are good, but the Kosher BEEF tends to be too dry... (and that GLATT Kosher stuff is even worst, espescially that "first cut" stuff)
(JMO, everyone)

other than slaughtering practices, what makes beef kosher? or more to the point, why would the meat be any different than non-kosher meat? if they're raised and fed differently, that would answer the question.

RE: Bone-in Filet Mignon (ellen4641)

Sat, 05 Jul 2008 16:46:49 GMT

quote:
Originally posted by Twinwillow
A few years ago, I went to a relatives Kosher wedding in NY. They served, kosher (boneless) filet mignon. As it was, kosher, it had no flavor whatsoever. And, because it was kosher, it was, dry!

AGREED!! The Kosher Chickens are good, but the Kosher BEEF tends to be too dry... (and that GLATT Kosher stuff is even worst, espescially that "first cut" stuff)
(JMO, everyone)

RE: Bone-in Filet Mignon (Twinwillow)

Sat, 05 Jul 2008 16:32:19 GMT

quote:
Originally posted by Pigiron

One possibility: Is Moishe's of Montreal kosher? If it is, I believe (and I'm definitely not certain about this) that the cut of meat that we all call filet mignon cannot be served in a kosher restaurant due to it's location in the animal. Instead, they serve the eye of the rib steak as their "filet". In that case, it would be easy to serve it "bone in".

Can anyone confirm this?

A few years ago, I went to a relatives Kosher wedding in NY. They served, kosher (boneless) filet mignon. As it was, kosher, it had no flavor whatsoever. And, because it was kosher, it was, dry!

RE: Bone-in Filet Mignon (tommyeats)

Sat, 05 Jul 2008 16:00:23 GMT

i'm not convinced that having a bone next to a piece of meat is going to "impart" any flavor to the meat, or that it keeps the meat "juicy". i'm relatively certain that's poppycock when you're cooking a steak quickly and at high temps.

i would think that cooking, the maillard reaction, aging, and seasoning (s and p) add more flavor than does a cold bone.

RE: Bone-in Filet Mignon (Robearjr)

Wed, 02 Jul 2008 21:54:31 GMT

quote:
Originally posted by Foodbme

quote:
Originally posted by Robearjr

I got a bone in filet mignon the other night....and the restaurant threw in a strip steak for free.

You sneaky Devil, you! Let me guess----I'll bet they called it a Porterhouse!

Thank you...Thank you. I'll be here all week. Try the Veal.

RE: Bone-in Filet Mignon (Pigiron)

Tue, 01 Jul 2008 23:17:02 GMT

One possibility: Is Moishe's of Montreal kosher? If it is, I believe (and I'm definitely not certain about this) that the cut of meat that we all call filet mignon cannot be served in a kosher restaurant due to it's location in the animal. Instead, they serve the eye of the rib steak as their "filet". In that case, it would be easy to serve it "bone in".

Can anyone confirm this?

RE: Bone-in Filet Mignon (Foodbme)

Tue, 01 Jul 2008 22:00:02 GMT

quote:
Originally posted by Robearjr

I got a bone in filet mignon the other night....and the restaurant threw in a strip steak for free.

You sneaky Devil, you! Let me guess----I'll bet they called it a Porterhouse!

RE: Bone-in Filet Mignon (ellen4641)

Tue, 01 Jul 2008 21:52:37 GMT

quote:
Originally posted by MetroplexJim

Now "bone-in" rib-eyes and filets are featured by all the "high end" steak joints here in Dallas. Sure, it's another way to squeeze a few more $$$ of profit by selling "sizzle" and extra weight.

Good point, Metroplex Jim... as I was on the "bone-in" ribeye craze for awhile myself. However, lately, I'm finding myself defaulting more and more to my boneless NY Strip. There's often still some decent marbling with the NYC Strip, (inc. nice crusted edges), and it just feels like I'm getting a thicker, meatier piece.

(as much as I love gnawing on that bone, that bone "weight factor" DOES take up space) . That's why if I do still order a cut with the bone, I make sure it's a nice big size, like 28 ounces, or 32 ounces, so I don't feel the weight of the bone as much.

RE: Bone-in Filet Mignon (Russ Jackson)

Tue, 01 Jul 2008 18:21:42 GMT

USDA Prime Dry-Aged Bone-In Filet Mignon
Although you don't see this cut very often, it's well on its way to becoming a new classic steak, judging from the way it is showing up on leading steakhouse menus and capturing the taste buds of in-the-know steak lovers.

What exactly is a bone-in filet? Aren’t filets always boneless, you may ask? Not anymore.

Cut a Porterhouse steak in half through the bone and you get a bone-in strip steak and a bone-in filet mignon—both USDA prime and dry-aged to perfection.

This is the quintessential cut for those who prefer the tenderness of a filet mignon, but yearn for the added flavor imparted by cooking with the bone intact.

http://www.lobels.com/store/main/item.asp?item=234

Works for me...Russ

RE: Bone-in Filet Mignon (Robearjr)

Tue, 01 Jul 2008 18:11:52 GMT

I got a bone in filet mignon the other night....and the restaurant threw in a strip steak for free.

RE: Bone-in Filet Mignon (MetroplexJim)

Mon, 30 Jun 2008 09:23:41 GMT

The first "bone-in" cut (aside from Porterhouse) I ever saw was circa 1991 a bone-in rib-eye at The Red Sage in D.C. Delicious!

Now "bone-in" rib-eyes and filets are featured by all the "high end" steak joints here in Dallas. Sure, it's another way to squeeze a few more $$$ of profit by selling "sizzle" and extra weight. But, hey: IT'S AMERICA! Nothing wrong with informed, consensual transactions between consenting adults.

RE: Bone-in Filet Mignon (MiamiDon)

Mon, 30 Jun 2008 08:40:13 GMT

quote:
Originally posted by edwmax

quote:
Originally posted by ellen4641

I'll take the 32 ounce porterhouse, please...

Hey! I had one of those. It was at the "Top of the Mart" in Springfield, Il in 1977. It was a great! I eat the whole thing, tator and salad. They served a great salad with just a dry crumbed bleu-cheese on top. I can't eat that much any more. OH! the price was only $10 then, without drinks.

That's $35.75 in inflation-adjusted dollars.

RE: Bone-in Filet Mignon (CajunKing)

Sun, 29 Jun 2008 15:47:20 GMT

quote:
Originally posted by buffetbuster

My brother has had one at Jeff Ruby's in Cincy and loved it.

I have never had one at Ruby's, but ANY steak os good at Ruby's. Dry aged, hand cut (drooling now)

I like the "Precinct" over "Jeff Ruby's" both are ruby places but the Precinct has better charm

RE: Bone-in Filet Mignon (CajunKing)

Sun, 29 Jun 2008 15:44:01 GMT

I dont like filet mignon give me a good porterhouse or t-bone anyday, I love to ganw on the bone and suck the marrow out too.

RE: Bone-in Filet Mignon (Foodbme)

Thu, 26 Jun 2008 21:25:05 GMT

quote:
Originally posted by edwmax

quote:
Originally posted by ellen4641

I'll take the 32 ounce porterhouse, please...

Hey! I had one of those. It was at the "Top of the Mart" in Springfield, Il in 1977. It was a great! I eat the whole thing, tator and salad. They served a great salad with just a dry crumbed bleu-cheese on top. I can't eat that much any more. OH! the price was only $10 then, without drinks.

Anyone know if this restaurant is still in business?

Ah! The good old days, when men were men & women were women and gas was 29.9 cents!

RE: Bone-in Filet Mignon (edwmax)

Thu, 26 Jun 2008 20:07:01 GMT

quote:
Originally posted by ellen4641

I'll take the 32 ounce porterhouse, please...

Hey! I had one of those. It was at the "Top of the Mart" in Springfield, Il in 1977. It was a great! I eat the whole thing, tator and salad. They served a great salad with just a dry crumbed bleu-cheese on top. I can't eat that much any more. OH! the price was only $10 then, without drinks.

Anyone know if this restaurant is still in business?