Enhanced Walmart Filet Mignon & a back-up T-Bone


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
I think it was member Robert McGee who posted about these steaks, and practically raved about them.
I also think another member tried them, and liked them very much.
So, me being me, I had to try them, along with a t-bone just in case.
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Browning the bacon over lump.
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I gave them a pretty good hit of garlic powder at the finish.
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Next the t-bone.
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Side salad.
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Served with a nuked spud.
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Bottom 2 pieces are the FM, top is the t-bone.
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Note, they look pretty rare in the pics, but were a perfect medium rare.

I asked my wife what she thought of the filet, and she said: Excellent!
My thoughts? I had to agree, even better than the t-bone.
If we were served these in a restaurant, we would have been pleased.

I know enhanced meats will turn some folks off, I get that.
But with this being my second go with enhanced, the other being a pork tenderloin, I'm not seeing much difference in it from home brining.
(although I don't plan to brine a piece of beef tenderloin in the future)
Bonus, most of the t-bone is left for another meal!

Smoke Day is near
Stock up on beer!
 
Those both look great Bob! We have two Walmarts here and I've been watching for the FM ever since Robert posted his review, but no luck yet.
 
I tried those Wal Mart Fillets a couple of months ago. Was just looking at them the other day. I loved them too. You like your steak just like we do. That T-Bone looks magnificent.
 
They look great. They're likely also meat scraps bound with transglutaminase which is not bad in and of itself but could pose a risk when eating meat rare (since they're scraps 'glued' together, the outside of the meat is now technically on the inside).

Meat glue has some really cool uses too, like "gluing" bacon to salmon or making noodles out of shrimp. It's interesting stuff.

...And looks delicious. :)

That said
 
Thanks for the kind words folks!
GreggP said:
They look great. They're likely also meat scraps bound with transglutaminase which is not bad in and of itself but could pose a risk when eating meat rare (since they're scraps 'glued' together, the outside of the meat is now technically on the inside).
Meat glue has some really cool uses too, like "gluing" bacon to salmon or making noodles out of shrimp. It's interesting stuff.
...And looks delicious. :)That said
Click to expand...

Thanks for the input Gregg, but I do not think that meat glue was involved.
I've cooked enough meat in my life to spot anything fishy, pun intended.
Take another look, please:
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Bob Correll said:
Thanks for the kind words folks!


Thanks for the input Gregg, but I do not think that meat glue was involved.
I've cooked enough meat in my life to spot anything fishy, pun intended.
Take another look, please:
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Click to expand...

Bob, I think you're right...With the cross-section shot it doesn't look like muscles are running in any direction but one..So I retract my earlier postulate.

Regardless of meat glue - I had a gas station sandwich for dinner and you had filet mignon...I'd say you come out on top either way!

Double regardless, my comment was not meant to offend (and after re-reading it I think I come off as an arrogant jerk). It's more a commentary on how questionable our food sources can be, when it should have been a commentary on how jealous I am of your abilities to cook.
 
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This is the high life style, sir.
Perfectly cooked - everything!!!
Your pictures are beautiful as always, of course.
 
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