SC - filet mignon OOP

[Trierarch at aol.com]

In a message dated 1/23/01 7:41:52 PM Pacific Standard Time, 
ahrenshav at yahoo.com writes:

<< Would someone give me a definitive explanation of what
 filet mignon is?
  >>

The Filet Mignon is the Tenderloin or center back.  The common cuts of meat 
from this area are the Porterhouse, T-Bone, New York Strip or Top Loin Steak, 
Tenderloin Roast and Tenderloin Steak or Filet Mignon.  It is very possible 
that you received one of two things.  You might possibly have received a 
"mock" tenderloin, which is essentially the eye of a round steak, but it is 
most often a round piece of meat.  Or you might have received a portion of a 
New York cut in a lower grade of beef, which is usually more square and a bit 
tougher, over cook it, and it will be very tough  The Beef Tenderloin 
depending on the size of the loin, is usually round, however, I have used 
Tenderloins which were a lot closer to being square than round.  The cooking 
process for Tenderloins is pretty specific, you over cook it, and it will not 
be much better than a good piece of sirloin.  Any place serving a tenderloin 
less than an inch thick, and that are not Medallions of tenderloin, are 
either really cheap, or don't care.  At least you didn't have to pay for it.

THL Donegal Arias Massalla, CAID