Re: TV cooking contest shows
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Filet mignon done well is very tender and lean, and if you like beef, you'll like the flavor fine. It has gone out of fashion lately because it's often thought bland compared to some other cuts. However, lean and tender are some pretty good virtues too.
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I thought filet mignon was the preferred cut. What are the other cuts with more flavor? (sorry for the dumb questions. I don't really know much about steak.)
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Filet = least fat = better texture, less flavor
Ribeyes are fatty and more popular, at least among food snobs.
Generally, fattier cut = more flavor.
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