Asked by Leonora Pfannerstill in PotatoesFood & Cooking
Food & Cooking
What are some of the best sides for filet mignon?
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How to Order the RIGHT Steakhouse Steak?
Although the current economic turmoil has negatively impacted a number of finer dining establishments, one indulgence has continued to draw thousands of people in every night – the traditional steak and chop house. Steakhouse restaurants offer a simple menu, frequently derided as "heat and serve protein," coupled with a formula of ultra-attentive service and generous sides, all served ala carte. However, for those who are not familiar with finer steaks, making the most of an evening at a Smith and Wollensky’s, Morton’s, or local steakhouse, requires some specific knowledge. With the exception of the Rib Eye (Delmonico) steak, the key steakhouse steaks all derive from the shortloin region of the cow. This region, located behind the rib cage contains both some of the most flavorful as well as the tenderest cuts of meat. The filet mignon, also referred to as the tenderloin, is both the tenderest as well as leanest steak on the cow. Due to its leanness, it is advisable to order the filet mignon either medium rare or rare to ensure that it has adequate moisture. The top loin steak, also called a New York steak or a strip loin, is tougher than the filet mignon, but enjoys a much stronger steak flavor. The porterhouse and T-bone steaks have a T-shaped bone and feature a strip on one side and tenderloin on the other side. Considered the best of both worlds, they are favorites among many steakhouse aficionados. Although the terms are used interchangeably by many people, the Porterhouse steak is cut from farther back and features a larger portion of tenderloin (filet mignon) than a T-bone steak. Note that because of the bone, it is almost impossible to evenly cook a T-bone or Porterhouse steak, and some variation in doneness in the steak is to be expected. Many steak aficionados consider the Rib Eye steak to be the best cut. It is the same cut of meat that is used for prime rib but is served as a steak instead of as a sliced piece of a roast. The benefit of the rib eye is that it is extremely well marbled with fat, which gives it a unique and very pleasing flavor.
A shape with 4 sides?
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