01-09-2006, 08:00 AM
"I'm with you except for the "sauce it well" part. Filet migon or pork tenderloin need no sauce, ever. I would be offended if I prepared either meat for someone and they asked for such."
I'd be careful before throwing around "ever" too liberally.
The classic Tournedos de Boeuf Rossini is filet. I've had it prepared by the best, and let me tell you, it's not something you'd want to pass up just on a misguided point of honour. ;)
Prepared well, though, it should need no sauce. But "need" is only the start of it. Sauces are the height of french cuisine, and there's no cut of meat so incredible that a good sauce can't improve it, or at least give you an equal-but-different experience.
As for pork tenderloin... pork, to me, is the ultimate base. It goes with everything. But you need something else, to give it interest.
-Jester
I'd be careful before throwing around "ever" too liberally.
The classic Tournedos de Boeuf Rossini is filet. I've had it prepared by the best, and let me tell you, it's not something you'd want to pass up just on a misguided point of honour. ;)
Prepared well, though, it should need no sauce. But "need" is only the start of it. Sauces are the height of french cuisine, and there's no cut of meat so incredible that a good sauce can't improve it, or at least give you an equal-but-different experience.
As for pork tenderloin... pork, to me, is the ultimate base. It goes with everything. But you need something else, to give it interest.
-Jester