Alexander's Steakhouse, Cupertino, CA

[italianstang]

To be nitty, a T-bone doesn't have a filet mignon section, only a Porterhouse does. The T-bone just has a part that looks like a filet mignon.

Although, if that part was fork-cuttable then I suppose it doesn't matter what the hell you call it.

[edfurlong]

[ QUOTE ]
To be nitty, a T-bone doesn't have a filet mignon section, only a Porterhouse does. The T-bone just has a part that looks like a filet mignon.

Although, if that part was fork-cuttable then I suppose it doesn't matter what the hell you call it.

[/ QUOTE ]

WTF do you think is on the other side of the strip loin?

[El Diablo]

italian,

Perhaps you did not know that "tenderloin" is the same thing as "filet mignon."

I suggest you stay out of steak threads, lest you make yourself look like a fool.

[offTopic]

[ QUOTE ]
To be nitty, a T-bone doesn't have a filet mignon section, only a Porterhouse does. The T-bone just has a part that looks like a filet mignon.


[/ QUOTE ]

[img]/images/graemlins/confused.gif[/img]

OK, I'm not a butcher, but aren't they the same cut, just from different parts of the short loin?

[El Diablo]

oT,

Yes. The porterhouse is from the thick end, the T-bone from the thin end. Italianstang has no f'ing idea wtf he is talking about.

[canis582]

How are they gonna sell tbones? Two muscles means two cooking times. At the sizzler i can see.

[punkass]

[ QUOTE ]
To be nitty, a T-bone doesn't have a filet mignon section, only a Porterhouse does. The T-bone just has a part that looks like a filet mignon.

Although, if that part was fork-cuttable then I suppose it doesn't matter what the hell you call it.

[/ QUOTE ]

Wow, totally wrong.
T-bone and porterhouse both have a filet and a strip. Porterhouse has a larger filet.

Your dinner sounds awesome. I am very much the purist, so I rarely get anything on a steak, but the candied bacon/garlic and the mushroom duxelle sounds very good. How were these "toppings"?

[PITTM]

website with a menu? this place is right on my way home from work. the guy i carpool with is a pretty serious food connoisseur, so we may swing by some day after work.

rj

[offTopic]

[ QUOTE ]
Your dinner sounds awesome. I am very much the purist, so I rarely get anything on a steak, but the candied bacon/garlic and the mushroom duxelle sounds very good. How were these "toppings"?

[/ QUOTE ]

The bacon/garlic was very tasty, and went well with the steak, though I ate a couple of bites of steak before trying them. They could just as easily serve the steak without.

The duxelle was served to the side, so if you didn't like it, you could ignore it entirely.

[offTopic]

[ QUOTE ]
website with a menu? this place is right on my way home from work. the guy i carpool with is a pretty serious food connoisseur, so we may swing by some day after work.

rj

[/ QUOTE ]

Here