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I like all of my beef medium rare, and if you have a clean kitchen, and buy local beef from a good butcher, you should have no problems. Most of the problems come from beef that is processed thru huge facilities and trucked to the various area distribution centers.
What I want to know is why Filet Mignon? It the leanest and thus least flavorful cuts of beef. That is why it takes butter and bacon, etc. to make it taste good.
Go with a T-bone, then you get a bit of the filet and the great siroin as well.
For max flavor go with a rib eye.
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