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[ZCZ]

Stumbled on to this. Looks like a much more flavorful “filet mignon.”  Sauce looks killer too.

https://youtu.be/fc8fa8FIVEY

The sauce

https://youtu.be/NbSYPcWd0W4

Z

[Bentley]

I would have to respectfully disagree with the chef and say the Strip, while being a good steak, is not in the same category for me as the Tenderloin.  And if you are putting a sauce on it, is the beef just a complement to that and not the main focus?

Thanks for sharing this my friend!

[Bar-B-Lew]

May have to try that style of trimmed steak.  Thanks for sharing.

[pmillen]

And if you are putting a sauce on it, is the beef just a complement to that and not the main focus?

I rather agree.  A couple of months ago I served a beef tenderloin with two sauces to 8 adults and three kids.  The sauces were a Bernaise and a creamy mushroom.  The kids liked it with the creamy mushroom.  The adults liked it better unsauced.

[Bentley]

Would liked to have been at that table!

[Kristin Meredith]

Supposedly sauces on meats developed in the French Courts in the 1700's to cover what was often the off putting taste of meats which had not been able to be held well.  I can believe that because, if you have a good cut of fresh beef, cooked well, there is no need for sauce.

Now chicken, that is a whole other thing!

[ZCZ]

i think the contrast here is with Filet Mignon which does not have much flavor in and of itself.  A NY Strip should have more inherent flavor due to more marbling than the FM.  As opposed to just doing a NY Strip by itself (which I would NEVER sauce).  Perhaps this could be a "poor man's FM."

Interesting comment Kristin on the origin of sauces.  Makes sense.

A while back I did some beef roll-ups using flank steak (posted here somewhere).  I did them in a pan on the grill.  The sauce that they produced naturally during the cook was phenomenal but not a lot.  Hoping I can replicate it.

Z

[Bar-B-Lew]

I respectfully disagree.  This was the NY Strip with peppercorn sauce I had at Harry Caray's in Rosemont, IL last week.  I'm not sure I would order it any other way.

[Bentley]

I completely agree that the tenderloin has zero marbling, but for me the flavor is still there.

[Kristin Meredith]

I respectfully disagree.  This was the NY Strip with peppercorn sauce I had at Harry Caray's in Rosemont, IL last week.  I'm not sure I would order it any other way.

I wasn't there so can't truly see or taste it, but this looks closer to an au jus than a true French sauce.

[TechMOGogy]

Thanks for posting - interesting trim
I would have salted vs pepper before putting it in the fridge and I would never cook it in a pan

[pmillen]

Thanks for posting - interesting trim
I would have salted vs pepper before putting it in the fridge and I would never cook it in a pan

A lot of great restaurant steaks are pan prepared.  Usually oven and stovetop in the same pan.  Think about the sizzling platter steaks of your youth.  Some of the guests for the beef tenderloin mentioned previously wanted their slices cooked slightly more.  I pan seared them.  Rave reviews.

[Bar-B-Lew]

Kristin, it is a little thicker than an au jus but not gravy thick if you know what I mean.  I believe it is a bordelaise.

[Kristin Meredith]

Ah, red wine base instead of cream.  I bet that would be excellent with steak, a perfect compliment.  I will have to remember that and maybe try in the future.

[pmillen]

Kristin, it is a little thicker than an au jus but not gravy thick if you know what I mean.  I believe it is a bordelaise.

Ahhh, Sauce Bordelaise.  I always forget about it.