Gloria P <gpuester@comcast.net> wrote in news:7bfn9gF23iivoU1
@mid.individual.net:

> PeterL wrote:
>> Nancy2 <nancy-dooley@uiowa.edu> wrote in news:c547be45-f069-4a75-904d-
>> ec364de29e14@d32g2000yqh.googlegroups.com:
>>
>>> On Jul 6, 8:11 am, PeterL <P...@brissie.aus> wrote:
>>>> Here's Rob, one of the butchers at my 'local', preparing a whole eye
>>>> fillet.... even if it's a small one!!
>>>>
>>>> http://www.youtube.com/watch?v=sNPH_85WOh0
>>>>
>>>> So what cut is it called in the US?
>>>>
>>
>>> In the U.S., if you say "eye filet," (or fillet), people might think
>>> "eye of round," as that is the only cut of beef I'm familiar with
>>> which uses the word "eye." And eye of round is tasteless and
>>> tough....not at all like a tenderloin. ;-)
>>>
>>
>>
>> Ahhhhhh, that's why people have been non-plussed whenever I mention eye
>> fillet!!
>>
>> I'll have to remember to call it tenderloin from now on :-)
>>
>> Many thanks.
>>
>
>
> It's also called filet mignon


I remember both as restaurant dishes from the late 70's that I had. The
'Filet Mignon' came wrapped in bacon with some horrendous sauce...


> or Chateaubriand (on restaurant menus.)
>


And the Chateaubriand was a 'dish for two' that you bought (not knowing
what it was back then) to impress the girl you were trying to 'get to
know' even though it was horrendously expensive.


http://homecooking.about.com/od/cook...iletmignon.htm


I'm going to have to remember next time we do a Tenderloin run at the
butchers, to save some for a Chateaubriand dish.



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous