Quote:
Originally Posted by Condorll
NY with Peppercorn sauce
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Yes,
still on the short list of great beef preparations!
Quote:
Originally Posted by bagekko
Chateaubriand for the win!
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That's a great cut when you're feeding a table. It's one I haven't seen in a standard supermarket meat case since the 60s in San Francisco. Maybe that's related to the price of filet mignon in recent decades, or maybe it's a cut that is commonly available due to demand only in certain parts of the country.
I ran into that with butterflied pork chops, which I've only seen in the case in Arkansas. That was a long time ago, too, though. (I should probably have posted this in the 'You know you're old when...' thread, huh?
)
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