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Originally Posted by Bardalicious
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Yeah, I'm gonna have to say that making "hollandaise steak sauce" in a blender gave me a good fucking chuckle.
And I'm also going to have to disagree with you on serving a "filet mignon" by itself. First and foremost, most butchers label any cut of the actual tenderloin as being the filet mignon, whereas it only comes from the shorter end of the loin. If you've cut and cleaned one, you'd know that the smaller cuts from the shorter end most usually do not look presentable on a plate, whereas cuts from the middle and larger end do.
The filet from the short end may indeed be more tender, but it certainly has no extra "flavor". A sauce with mushrooms and scallions, flamed with a shot or two of Jack Daniels and thickened with Au Jus + starch makes any filet taste fucking phenomenal.
But hey, to each their own.
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No you're right, I'm wrong. A good au jus or mushroom sauce is wonderful with a filet. Hollandaise though? No fucking way. Filet is often served without a sauce though because it's just so great a piece of meat, even though it doesn't beat my favorite rib eye.
Quote:
Originally Posted by Swish
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What's the best way to cook an octopus? Serious question - saw some at the fish counter today and wanted to give it a go.
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I'll never eat it again after I learned how intelligent they are. I watched a show years ago that listed them as like the 4th most intelligent animal (think it went dolphin, chimp, parrot, octopus). There's interesting youtube videos showcasing their intelligence.
When I used to eat it I was unimpressed. Chewy, not much flavor. I'm not at all displeased at finding out how intelligent they are because I'm not missing out on anything.