Quote:
Originally Posted by EnnoiaII
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Whatever, you're retarded.
You don't put a fucking sauce on filet mingon, a cut like that goes on its own with just the flavor of the meat.
Your hollandaise sauce must have fucking sucked, and most likely wasn't even actually hollandaise sauce, because you can't exactly make it in a blender and not have it come out like shit.
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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.