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Restaurants & Bars 6

string on filet mignon

ski break | Aug 7, 2011 12:54 PM

Am I missing something here...seems many butchers at the big and small chains sell filets that have string or gawd forbid glad wrap around the filet. I don't get the "bacon" thing..other than it tastes better than string or glad wrap. if it is a good filet, no need to "add flavour imho.

Now it appears the string guys are basically trying to put the turnedo ends of the filet towards the centre of the whole loin piece so it all looks uniform and supposedly cooks evenly. I have asked several different butchers for a centre cut..i.e. bring the whole loin out and cut 2 filets. 4 out 5 didn't do it because they didn't have full loins around and that all the ones in the display case were centre cut namely Loblaws Queens Quay, Longo's ACC, Bruno's Delisle and Sobey's St Clair. Oliffe did but under MUCH duress. I asked the Oliffe butcher to take the string off and the meat fell apart. Another "senior" guy came along and did the right thing :-)

I hate being charged serious coin for crap, hence my rant...Sorry but just had to vent..maybe it's the heat..LOL

Y'all have a great day!!!


St Clair Restaurant
69 St Clair St, Chatham, ON N7L3H8, CA

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