Beef Tenderloin Suggestions

Originally posted by TheCheeseMan

Originally posted by Tibeerious

Originally posted by michcam8
I’ve been to some fine establishments in NY, NV, CA, IL, FL and had strip, filet, cowboys, etc. steaks...when I buy a nice cut of steak I lightly season 1st to get it to "bleed" with some crushed pepper, grill on low heat, get a nice sear on the outside, with a purple red center. NO I DO NOT DRINK A BUD LIGHT WITH IT!!!! Maybe a nice merlot or impy stout, thank you.

Merlot is the bud of wine...time to move on to big boy wines

Saint-Emillion and Pomerol fans might disagree, but since you have a disdain for the grape, I am sure you will tell me how wrong they are.

Certainly a vast oversimplification of the varietal. Big, bold flavors and aromas don’t necessarily always make better wines.

Originally posted by ryan
White Zin in a box is the bud light of wine. Merlot is more like a Barley Wine, loved by the newbs that are impressed with the big sweet flavors, but anyone with a palate will tell you most are shit.

You’re saying that most Merlots are shit?

Absolutely ridiculous.

Originally posted by HornyDevil

Originally posted by ryan
White Zin in a box is the bud light of wine. Merlot is more like a Barley Wine, loved by the newbs that are impressed with the big sweet flavors, but anyone with a palate will tell you most are shit.

You’re saying that most Merlots are shit?

Absolutely ridiculous.

"Shit" is probably being too harsh, so let’s go with "not worth my time".

Originally posted by ryan

Originally posted by HornyDevil

Originally posted by ryan
White Zin in a box is the bud light of wine. Merlot is more like a Barley Wine, loved by the newbs that are impressed with the big sweet flavors, but anyone with a palate will tell you most are shit.

You’re saying that most Merlots are shit?

Absolutely ridiculous.

"Shit" is probably being too harsh, so let’s go with "not worth my time".

I will agree that the varietal has been marginalized, but there are MANY examples of great Merlots and blends.

If you are using Lawry’s seasoning on your steak my wine suggestion would be a box of Franzia Zinfandel. Serve out of old Ragu spaghetti jars for that extra classy touch...

A few too many people have watched Sideways here.

I don’t typically cook or eat filets either, and that is why I came on this thread, to get ideas. Got some as a gift and was interested in what people think. Then this just became a thread to bash people and their cooking habits. I like the bacon fat idea, because I always have some on hand (bacon and bacon grease make everything better) and it seemed easy enough. Maybe I will season with some bourbon salt and bourbon sugar, then either grill it on the stove in a skillet or broil it. Then have it with a Big Rock Bourbon RIS.



I use Lawry’s to season my french fries with.

I actually do eat filet when I can afford it, but can’t remember the last time I ate a french fry.

Originally posted by Tibeerious
I actually do eat filet when I can afford it, but can’t remember the last time I ate a french fry.

steak & frites is fucking good.

Pro-Lawry’s peeps: what do you like about it?