General Discussion

Can someone explain the allure of Tenderloin/Filet Mignon?

Share:

General Discussion 109

Can someone explain the allure of Tenderloin/Filet Mignon?

harryharry | Feb 10, 2013 05:38 PM

I do not understand why people order this cut. Strip Steak, Porterhouse/T Bone, Flat Iron, Skirt, Hanger, flip flops, etc.... all have better flavor and actually have the texture of meat.

The only reason I serve this is if I am going to be slicing it to serve cold w/ horseradish sauce.

Want to stay up to date with this post?

Feedback