Is having filet mignon for BREAKFAST too pretentious??? I think NOT!

I've had to change our red meat eating to only tenderloin(filet mignon) type beef. It's lower in calories, easier to chew but costs three times as much as sirloin.

Steak and eggs, baby! That's what I call a Protein packed Breakfast...lol!

Rib eye and eggs nothing better then that for breakfast.

If I got choked on chicken I am not adventurous to worry about steak right now. Glad you are enjoying good food!

heck no, i eat filet at least 3x a week for dinner...one piece lasts 3 meals

Filet is the only steak I can chew. And because we now eat such small amounts the price isn't a killer anymore. My husband doesn't eat meat so it's just me to worry about.

Enjoy it any time of the day or night .

Filet is the only steak I can chew. And because we now eat such small amounts the price isn't a killer anymore. My husband doesn't eat meat so it's just me to worry about.

Enjoy it any time of the day or night .

I feel like Pavlov's dog. I try to buy tenderloin when it's in the discount bin at the store so I'm not paying $15/lb for the stuff. I have 3-4 packages of tenderloins in the freezer and after seeing this topic this morning I got one out for dinner tonite. Yum, with a glass of cabernet!!

How well do they hold up upon defrosting? I don't wanna put the other two in the freezer for fear it will somehow compromise the final product. I never buy more than one, for that same exact fear, but my 10 year old loves steak and I bought three.

Btw, it's been about 5 hours and I'm NOT HUNGRY AT ALL. Thank you, band!

How well do they hold up upon defrosting? I don't wanna put the other two in the freezer for fear it will somehow compromise the final product. I never buy more than one, for that same exact fear, but my 10 year old loves steak and I bought three

I have a food Saver machine and have had no problems with defrosting anything. It is a wonderful investment for everyone. I make large quantities and freeze them in the bags into the size portions. I defrost in the refrigerator over night on in the sink filled with cold Water.

I feel like Pavlov's dog. I try to buy tenderloin when it's in the discount bin at the store so I'm not paying $15/lb for the stuff. I have 3-4 packages of tenderloins in the freezer and after seeing this topic this morning I got one out for dinner tonite. Yum, with a glass of cabernet!!

Filet is the only steak I can chew. And because we now eat such small amounts the price isn't a killer anymore. My husband doesn't eat meat so it's just me to worry about.

Enjoy it any time of the day or night .

Not as good as fresh but still better than a sirloin. And I also like rib eyes but sometimes they're a little too tough for my band. And, it's colder than Alaska here and grilling(the only way to cook steak) is too painful.

I feel like Pavlov's dog. I try to buy tenderloin when it's in the discount bin at the store so I'm not paying $15/lb for the stuff. I have 3-4 packages of tenderloins in the freezer and after seeing this topic this morning I got one out for dinner tonite. Yum, with a glass of cabernet!!

Filet is the only steak I can chew. And because we now eat such small amounts the price isn't a killer anymore. My husband doesn't eat meat so it's just me to worry about.

Enjoy it any time of the day or night .

Not as good as fresh but still better than a sirloin. And I also like rib eyes but sometimes they're a little too tough for my band. And, it's colder than Alaska here and grilling(the only way to cook steak) is too painful.

I watch on PBS Cook's Country and they say to put corn starch and sea salt on all steaks and wrap in plastic wrap and put in the freezer for 30 minutes. Then put the steak into a hot pan with a little oil and sear the steak and then transfer into the oven until done. They taste like a high end steak house. The oven is around 400 degrees. I use a meat thermometer to check the temp.

Well best wishes, I can't eat steak of any kind! Enjoy, is you can! Karen..aka...kll724

I've never heard of the cornstarch. Do you know what the purpose for that is?

As far as freezing is concerned, I wrap them in the white paper first, then try to seal them with as little air in a freezer bag, as possible. Thaw and grill with a little adobo and garlic salt, cracked pepper... Yum!

The corn starch and salt give it "grill marks". It makes it crispy. That is what I read and have done and it works. It is on Cook's Country or America's test kitchen, they go by both names. They offer the recipes through the tv site.

Good luck and enjoy.