Originally Posted by Jarlaxle
Someone explain the appeal of fliet mignon to me, please.
They are very tender piece of meat and you usually see them wrapped in bacon around here to add some flavor since they have no fat and very little marbling if any. My dad was a butcher so I grew up eating aged steaks which most people would take one look at and say "no thanks".
Someone explain the appeal of fliet mignon to me, please.
They are very tender piece of meat and you usually see them wrapped in bacon around here to add some flavor since they have no fat and very little marbling if any. My dad was a butcher so I grew up eating aged steaks which most people would take one look at and say "no thanks".