How to prepare and cut an eye fillet.

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?



--
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

"PeterL" <PL@brissie.aus> wrote in message
news:Xns9C40EBFE51668Peterhomeinbrissie@210.8.230. 25...
> 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?

Tenderloin medalions or simply just beef tenderloin.

Paul

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?
>
> --
> Peter Lucas
> Brisbane
> Australia
>


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. ;-)

N.

"Nancy2" <nancy-dooley@uiowa.edu> wrote in message
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?
>
> --
> Peter Lucas
> Brisbane
> Australia
>


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. ;-)

N.

Agreed. That is a tenderloin., it would be confused with an eye round.

"PeterL" <PL@brissie.aus> wrote in message
news:Xns9C40EBFE51668Peterhomeinbrissie@210.8.230. 25...
> 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?
>
>

And a pro butcher makes the cutting look SO easy. Best to have a really
sharp knife, no?

"Paul M. Cook" <pmcook@gte.net> wrote in news:h2t9ev$g1h$1@news.eternal-
september.org:

>
> "PeterL" <PL@brissie.aus> wrote in message
> news:Xns9C40EBFE51668Peterhomeinbrissie@210.8.230. 25...
>> 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?
>
> Tenderloin medalions or simply just beef tenderloin.
>


Thanks.


--
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

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.

--
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

"Kswck" <kswck@optonline.net> wrote in news:4a524642$0$31265$607ed4bc@cv.net:

>
> "PeterL" <PL@brissie.aus> wrote in message
> news:Xns9C40EBFE51668Peterhomeinbrissie@210.8.230. 25...
>> 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?
>>
>>
>
> And a pro butcher makes the cutting look SO easy.


Practice makes perfect.

So far I've had about 30-40kg to practice on :-)



> Best to have a really
> sharp knife, no?


My knives are *always* sharp. (As the many knicks, cuts, and stab wounds on
my hands and fingers can attest!!)

If they shave the hairs on my arm, they're sharp enough for me to use in the
kitchen.




--
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

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 or Chateaubriand (on restaurant menus.)

gloria p

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

Peter wrote:

> My knives are *always* sharp. (As the many knicks, cuts, and stab wounds
> on my hands and fingers can attest!!)

I'm of the opinion that a dull knife is a lot more dangerous to the wielder
than a sharp one.

Bob

On Jul 7, 12:20*am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
wrote:
> Peter wrote:
> > My knives are *always* sharp. (As the many knicks, cuts, and stab wounds
> > on my hands and fingers can attest!!)
>
> I'm of the opinion that a dull knife is a lot more dangerous to the wielder
> than a sharp one.

The cuts from a sharp knife certainly heal much more rapidly.* That's
my
only consolation after my husband sharpens the knives.

*Unless it's one of those where I carelessly lop off the tip of my
thumb. That
takes a while to heal no matter what state the knife was in. Of
course,
staying focused while slicing prevents that.

Cindy Hamilton

Cindy Hamilton <angelicapaganelli@yahoo.com> wrote in news:2ed01423-c243-
4053-8604-6f3f260cbdb1@t21g2000yqi.googlegroups.com:


>> Peter wrote:
>> > My knives are *always* sharp. (As the many knicks, cuts, and stab
wound
> s
>> > on my hands and fingers can attest!!)
>>

>
> The cuts from a sharp knife certainly heal much more rapidly.* That's
> my
> only consolation after my husband sharpens the knives.


LOL!!! That all depends on how deep you slice!!


>
> *Unless it's one of those where I carelessly lop off the tip of my
> thumb.


OWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW WWWWWWWW!!!!!



> That
> takes a while to heal no matter what state the knife was in. Of
> course,
> staying focused while slicing prevents that.
>


I try to stay focused....... but sometimes the glass(es) of wine gets in
the way, or an errant guest feels the need to distract me from my 'work',
or I've just spent too damn long in the kitchen and not enough time racked
out!!

--
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