Why Shorty Loves to Write

When it comes to steak, each cut has its proponents. True carnivores swear by the rib steak or rib eye. They swear that the content of meat on bone, in addition to the copious amounts of natural intramuscular fat give it more beefy flavor and more tenderness for your money than any other cut. Sirloin or strip steak eaters will counter that strip steaks are the quintessential ‘meat chunk,’ and since they’re usually served boneless, are easier to cook. And they don’t require as much trimming of fat on the plate as a rib steak. Yet there are others still who will swear by the filet mignon, which is synonymous with luxury. No other steak rivals the soft tenderness of a filet mignon, and with no other steak is the diner sure that he or she will *not* have to trim fat from the steak. For this reason, filet mignon is popular with women, and it doesn’t hurt that it is generally served at smaller weights because a) it is so expensive and b) to be heavier it would have to be cut so thick that it wouldn’t properly cook through.
While I can agree that each cut of steakhouse beef has its virtues, I am no loyalist to any one type of steak. That’s why I lean towards the porterhouse, which doesn’t force anyone to choose a favorite. Porterhouse steaks combine the New York Strip and the Filet Mignon steaks on one bone, allowing me to have a little of each in case I’m having trouble deciding.

Ordering a that steak instead of a filet mignon is a good way for me to get the sustenance I need while also getting enjoy the dainty and buttery texture of a great filet mignon, which is enhanced by being cooked on the bone.
A word to the wise: if you must indulge in filet mignon by itself, you’d be doing yourself a favor if you decided to pair the turf with some surf. Filet mignon begs partnership of seafood like lobster, shrimp, or crab, because it is itself so delicate in flavor and texture that the sweat and delicate flavor of firm seafood provides a delicious juxtaposition through contrasting and complimentary textures and flavors. So next time you’re thinking of ordering filet, I say don’t make such a commitment!—get a porterhouse or else get surf & turf for maximum epicurean bliss.

Tags: Filet mignon

This entry was posted on Tuesday, November 4th, 2008 at 3:05 pm and is filed under food and drink. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.