Can someone explain the allure of Tenderloin/Filet Mignon?

[harryharry]

I do not understand why people order this cut. Strip Steak, Porterhouse/T Bone, Flat Iron, Skirt, Hanger, flip flops, etc.... all have better flavor and actually have the texture of meat.

The only reason I serve this is if I am going to be slicing it to serve cold w/ horseradish sauce.

[Dio Seijuro]

The only tenderloin dish I eat on a semi-regular basis (6~7 times a year) is Vietnamese Shaking Beef at a good local restaurant. I doubt other cuts will produce as good of a result.

[River19]

I like all cuts of meat, if it came from a quality animal, was aged and handled properly and then cooked properly I'm not going to say no.

I've had some tremendous fillets and I've had some not so good, I've also had some tremendous rib-eyes, porters, etc. but also some not so good.....

It depends on the mood.

It also depends on what I'm cooking.....it would be hard for me to bang out a surf and turf for the wife if she asks with a rib-eye for her, it would be a waste......"here hon, here's your 22oz porterhouse, thefolks on CH insisted you were a non-foodie since you like a small fillet.....so bang that back Mrs. Flintstone then I'll give you your crab/lobster"...... :-)

Why judge.....eat what you want.....when you want.

[Allieroseww]

Fat and gristle. I'd like to think of myself as an adventurous or at least open-minded eater, but after coming of age in the time of fat-free cookies and Olestra I can't face a ribeye. I don't seem to have the same problem facing a stick of butter in a shortbread cookie.

[Sneakeater]

Same "allure" as Vodka.

[harryharry]

see, that's what makes the world go around.... I love vodka, as long as it has a little olive juice in it and is very cold!

[Perilagu Khan]

So do I. It's a cold, crystalline solvent for whatever you might wish to adulterate it with. I love my gin martinis, but I also dote on vodkatinis.

[Puffin3]

No flavor no texture. Good for people with no taste buds and no teeth and more money than brains. Why not stick the tenderloin in a food processor and sip it through a straw?
I do admit we like the tenderloin from moose/elk/deer b/c is has a lot more flavor and texture than beef. We only make carpaccio with it.

[ttoommyy]

"Good for people with no taste buds and no teeth and more money than brains."

As someone who has explained in an earlier post that i enjoy a good filet mignon once in a while, thanks for the compliment.

[c oliver]

Agreed, ttoommyy. I haven't eaten every single part of a cow but I've had from beef cheeks to oxtail, heart and a lot in between. Tenderloin is just one part. I'm pretty sure we're alright financially and I KNOW I'm pretty damn smart :)

[Fowler]

>>>Good for people with no taste buds and no teeth and more money than brains<<<

Have you ever had what I described above? And holy smokes, I wish I had more money than brains!

[Puffin3]

No you don't. LOLOLO I was being a bit 'over the top' in my post.
FM is OK but come on. It's no strip loin.
Banff Springs Hotel. Table next to us. About eight covers. One guy is picking up the tab. He snaps his fingers to get the waiter's attention. "Bring us four bottles of Mateus" he demands. After the waiter leaves the man whispers to his guests: "Never had a bad bottle yet". He also encouraged everyone to order the FM.

[c oliver]

And a strip is something I never eat. That's what's so wonderful about that animal (and all others I'm guessing), there are enough parts for us all to have a fave.

[Fowler]

I will not ask why you were even in a restaurant that serves Mateus. :-)

[sandylc]

Ha...Elton John: "....get juiced on Mateus and just hang loose.."

[Puffin3]

Banff Springs Hotel:http://www.fairmont.com/banff-springs/

[biondanonima]

After my dinner tonight, I think a better question might be "what is the allure of Filet from Omaha Steaks?" I received a box of them as a Christmas gift this year and they are some of the worst steaks I've ever had. I'm not a huge fan of filet in any case, and I generally only buy tenderloin if I intend to turn it into Wellington, carpaccio or something like that, but these steaks are exceptionally disappointing. I seasoned them well with salt and got a nice sear with a rare center, but even so they were dry and flavorless. The compound butter I slathered all over them helped, though.

[c oliver]

I've often wondered about their steaks. Well, maybe not 'often' but every once in a while :) Thanks for the feedback. I'm sure if you contacted them, they'd give you something in its place. Well, maybe they would :)

[grampart]

Totally agree. Choice grade at prime prices.

[Tom34]

We have an Omaha steak retail store near us and while the steaks consistently look better than supermarket choice, I think CAB or Sterling Silver looks as good or better and its a whole lot cheaper. Both can usually also be had in sub primals which further reduces the cost and also allows for a little additional aging at home. The fat cap also mixes well in a burger grind.

[sandylc]

The steak package at Sterling Silver runs a whopping $34.00 per pound for 2 filets, 2 ribeyes, and 2 NY Strips. Ouch!

Also, FWIW, owned by Cargill.

A look at Omaha's website shows that they are generally just a bit cheaper than Sterling.

[Tom34]

I only buy sub primals like 0x1 boneless striploins. I get about 13 real nice thick strip steaks out of one and vacuum seal them and freeze them. About $6.50 lb @ this time. (About $7.50 p/lb after trimming)

I have seen Cargill's Sterling mail order site and like most mail order sites they seem VERY high. Probably better ordering through a local butcher.

[Shrinkrap]

To each his own. My husband not only prefer the filet, but he prefers it well done! Oh well. He's usually paying, and I never have to worry about sharing my rare ribeye.

[calumin]

Of all the things in the world for which I can't understand the allure, filet mignon is not one of them.

[Dee S]

I can think of a few reasons that I impact my choice of Filet Mignon......when dining out and I can't hand choose my steak.

I'm a supertaster and the texture of fat skeeves me out. Gristle is worse than fat. *shudder*
Filet Mignon is a fairly consistent cut and should not vary from location to location. Quality may but that's another show.
Portion size is generally smaller, which is a plus when dining out.

On a side note, if you don't live in a restaurant rich location, you're not going to have a lot of choices. I live in West TN and finding a good quality T-Bone or strip in a restaurant is hard. If you find a place that servers a decent cut, it's going to feed 8 people and cost a whole paycheck.

Ribeye is king here and the folks like it marinated...overnight....in this salty cr@p that renders all texture and flavor out of the meat. Blech!

Fortunately, I've found a little butcher that gets pretty nice quality beef. He lets us know when the good stuff is coming in and we'll buy a few nice steaks (porterhouse, strip and filet). But he has a hard time selling anything other than ribeye so getting flank, skirt and even brisket is very difficult.

If you live in an area with lots of choices for steak, consider yourself lucky.

[c oliver]

Filet mignon is, IMO, to be used with sauces. As someone mentioned Steak Diane (Julia Child's is superb).

[Fowler]

It is not my preferred cut of beef but it can serve as a somewhat nice blank canvas for various sauces.

I have had grade prime, well aged, bone in filet from corn fed steer that are rather good even simply grilled over hardwood without a sauce.

[c oliver]

I'm trying to visualize a bone-in filet. I know that the small side of a T-bone is the filet but I'm pretty sure I've never seen just the filet attached to the bone.

I know *I* won't live long enough but would love to think that my little grandbabies will live to see no more corn-fed beef.

[sandylc]

Corn is a huge problem all around. Health, economy, environment - all troubled by it.

[Fowler]

Hello c oliver,

If you conduct a google image or yahoo image search for "bone in filet" you will find many photos that may assist you in visualization. The better butchers and restaurants where I live sell it cut that way as well as sans bone. Both the strip and filet are attached to the bone to begin with.

I am not going to bite on your bait regarding corn fed beef. :-) Whatever works for you and your grandchildren is fine with me.

[ttoommyy]

Allow me to assist, Fowler.

[Fowler]

Thanks ttoommyy. That looks delicious. I ain't gots no taste buds or teeth so dat will work for me.

[c oliver]

Ooh, I now want bone-in filet!!!!! The only real meat cutters we have around here (Reno-Tahoe) are at WF. Probably why I'd never seen or heard of it.

Re the corn - dagnabbit, you're no fun :)

[wyogal]

We got some bone-in filet for a gift. They were amazing. It's just a little bit of bone.
Here are some images:
https://www.google.com/search?q=bone+...

[ipsedixit]

I think the same (type of passive-aggressive rhetorical) question can be asked about chicken breast.

[Ruthie789]

It is very tender when cooked. It is sans visible fat and bones which may be appealing factors.

[sal_acid]

and it carries a good sauce well.

[EWSflash]

Yep

[juliejulez]

For me, it's mainly for health reasons... my diet can't fit in a big juicy fatty Tbone too often, although that's what I'd prefer to have, but I can easily order a filet and stick with my desired calorie range. At home I almost never do filet though, I most often will do skirt/flank, tri-tip, or just sirloin.

I will say, the best sandwich I ever had was from Ina Garten, I think "back to basics" cookbook and it was a truffled filet of beef sandwich. Whole tenderloin smothered in truffle butter then roasted. The butter counteracted all health benefits of the lean meat though :)

[mcf]

Some of us have found that the butter and meat are the healthy part, and the bread is the troublemaker. ;-)

[Delucacheesemonger]

Filet makes great beef tartare.

[chloebell]

The Big Crunch said, "trends are against filet at the moment". Reminds me of "trends against Chardonnay".

Please, there are great filets out there, just like there are great Chardonnay's....I love'em both!

[xanadude]

For a lot of people:
- it's a smaller portion
- it's boneless and has less gristle/fat than other cuts
- it's tender

For many people, the latter two parts are how they judge "quality" of beef.

It's the boneless/skinless chicken breast of the cow, for people who are into it.

[jrvedivici]

Good analogy!

[Tom34]

For the reasons you mentioned Fillet is often ordered at high end steak houses by women. Easier to cut, chew & lacks the glutton factor of a big 24 oz cowboy rib.

[nasirshakouri]

The filet mignon has such a tender texture and much less fat than a T-bone or ribeye. Healthy and tasty makes for an in demand cut.

[C. Hamster]

A Porterhouse/Tbone is one half tenderloin

[twyst]

That was my first thought as well.........

I'm with ttoommyy when it comes to beef, I appreciate all cuts. Ribeyes and strips are certainly my usual favorites, but I certainly wont turn my nose up at a filet with some bernaise sauce.

[EWSflash]

You're right I wouldn't either!. I guess my deep down feeling is that if it's good enough it doesn't need a sauce. I know how narrow-minded that POV is, but it's one of the (very, very few) leftovers from my quasi-anorexic days. LONG time ago. I've had tournedos of beef and beef Wellington, they were wonderful, but no restaurants around here do that any more.

[ttoommyy]

I eat all cuts of beef. Literally from tail to head. I like a variety. When in Florence I love a good, rare bistecca alla Fiorentina. Sometimes when I go out to eat in the States I choose a good ribeye. Other times I'm in the mood for a piece of tenderloin or fillet mignon. It depends on the preparation, my mood, the restaurant I am dining at, etc. What is so difficult to understand?

[jrvedivici]

You actually answer your own question with your question. Yes, Strip, Porterhouse/T-Bone, Flat Iron, Skirt, Hanger....all have better flavor and more of a meaty flavor.

That is exactly the appeal to people who are not true steak eaters. You are indulging in a steak however your not getting that true meaty, fatty grizzle flavor a normal steak will give you. You also aren't having to chew each bite a few times to break it down......a good Filet will cut with a fork.

[TheCarrieWatson]

I'm not a fan either, but the funny thing about this thread is, it's making me want to try it again.

[Steve]

There was a restaurant in DC called Duke Zeibert's that served ii pan fried with onions and peppers. It was sensational.

[tim irvine]

I recall it. To me it was sort of like the Palm in that the things other than the steak were so good that the steak per se was fine but not the most memorable part of the meal. Sure, the rare strip was great, but OMG...the hash browns and creamed spinach in the aftermath of a couple of Bombay martinis!

[mcf]

Well, yeah, filet is a good vehicle for other things that actually have taste, like blue cheese, creamy sauces, truffle butter.... and fried onions and peppers.

But that's about it.

[Chinon00]

So if you were seated and served a filet mignon (cooked to your preference) with a demi glacé sauce mashed potatoes green beans and a Bordeaux of your liking, what would make that meal very appealing to many food lovers is beyond your comprehension?

[MonMauler]

I prefer ribeye, rare. I do not order or eat filet unless it is served to me by a host at a party I attend, in which case I will happily consume the gift and thank my host. Perhaps the first steak I ever had at a "good" steakhouse was a filet mignon, medium.

My mother, brother and sister, OTOH, are not lovers of food, and they almost always order filet mignon, medium, when we dine at a steakhouse. When I cook for them, I buy filet and cook it to medium or medium-well, as is their preference, but I feel like I'm abusing the meat. That's how they like it, though, so that's how they get it.

My father and I always have fattier, tastier cuts of meat, and we would not think to cook them past medium-rare.

[sandylc]

My mother loves her well-done filet. She says other cuts taste too "beefy". Huh.

I wonder what your mom, my mom, and your bro and sis would think about us saying they aren't food lovers....I think my mom actually thinks that she is MORE discerning than the rest of us.....sigh.

[MonMauler]

Speaking for my family, they would most likely agree. My mother mainly eats to live, not for enjoyment, although she makes many exceptional meals. She's gotten more adventurous, and seems more into food, as I've started cooking (and making suggestions to her) and as she grown older. My brother and sister really don't cook for themselves at all. So they order out and make the equivalent of TV dinners - think about subs, Kraft Mac n' Cheese, Chipotle, pizza, etc. neither my mother, brother or sister would touch Indian food, for example, and the idea of sushi repulses them...

[EWSflash]

More for us...

[jrvedivici]

Just out of curiosity if they prefer it medium well why do they feel guilty ordering it that way out at a steakhouse?

[MonMauler]

It's not a guilt issue, as far as I can tell. I don't think I said it was. They order medium because that's what they've found to prefer at good steakhouses. I mentioned cooking their steaks (at home) medium or medium-well because they prefer their beef between medium and medium-well. If they actually wanted medium-well, I have no doubt that is what they would order it without a problem. They all get skeeved out by any red or even too much pink in the center of their steak.

[Tom34]

In some cases it might be out of sight out of mind, meaning the lighting at most restaurants is a 1/4 as bright as the average home kitchen. I have seen people gobble down med to med rare steak under the low light in a restaurant but turn their noses up at the same thing under the bright light of my kitchen.

[sandylc]

I recently got my 79-year-old mother to admit that it's the "bloody" aspect of R to MR that she can't stand. She even admitted that it was "all in her head".

So, I researched it with Mr. Google and showed her proof that there is no blood in meat juice - at all.

Didn't make any difference.

[Tom34]

take away her glasses :)

[sandylc]

Ha. Could be useful in many ways.

[Chemicalkinetics]

First, I am not a Filet Mignon person. I prefer ribeye, porterhourse/T-Bone...etc.

To your question, I think you know the general answer:

Texture. Filet Mignon has the most tender texture of all cuts.

As for the specific, there is no way to explain it. One can never truly explain the allure of personally preference. Some people like the color of yellow. Others like the color of blue. You cannot really explain the attraction of yellow to a person who dislike yellow.

[EWSflash]

True that, Chemicalkinetics, but here on Chowhound we often really give it the old college try, eh?

[Querencia]

There's another reason nobody has mentioned. For the dentally compromised, filet is easier to chew. Think of this when you invite your grandparents to dinner and plan to grill.

[cresyd]

To answer why people order it - I think that it probably has a lot to do with name recognition and unfamiliarity with steak.

Growing up, my parents rarely ate any red meat and never had steak (combination of health/vegetarian reasons). So by the time I was looking to get a steak for the first few times - I really had no clue what I was doing. However, "even I" had heard of the filet mignon.

[Perilagu Khan]

I'm not a fan of the filet. It's a NY strip for me just about every time.

[Tom34]

I have eaten the highest Prime grade porterhouse steak where the filet was so marbled it was unspeakably delicious. It came from an old friend who is an old school butcher (40 plus years) who said it was White House Quality beef w/45 days age. Having said that, regular old select grade PSMO which makes up most of the retail market does nothing for me. Would take my own ground beef hamburger any day.

[harryharry]

Yes, good point, and the bone certainly had something to do with the flavor... by the way, I've never heard of White House quality - interesting.

[Tom34]

There is no such thing as White House Quality......Just a saying....good enough to be served to the president....it was top prime with abundant marbling. It was in NY City ready to be shipped to Japan but the nuclear accident there kept it stateside and the wholesalers were moving it on the cheap. He bought the whole pallet and went through the cases and picked out a real nice whole shortloin for me & hung it. I ended up with about 13 nice thick steaks. I never saw fillets with so many lightening bolts running through it. I have eaten a lot of prime beef but nothing even came close to being as good.

[EWSflash]

Well, that's different. Completely.

[ipsedixit]

It's low-fat for those who are watching their saturated fat intake but still want to partake of red meat.

And it is a good vehicle to showcase sauces and accouterments (see Beef Wellington).

[NonnieMuss]

EX-cellent answer. I like filet. I like ribeye. I like sirloin and hanger. I think they all taste good, and if prepared properly, I enjoy the various textures.

I don't think I could "explain the allure" to someone who doesn't like it though, and I don't like the implication that I like filet because I don't know any better. I don't find it mushy or tasteless.

Your answer probably comes the closest to a satisfactory answer that anyone can come up with.

[grampart]

I feel the same way about veal.

[EWSflash]

Agreed.

[sandylc]

Another thing about filets: If you cook them past MR they are even MORE tasteless.

[jrvedivici]

If you take a nice sized filet...butterfly it...cook it to well done the NHL will allow it to be used in a game.

[sandylc]

Ha. True.

[fldhkybnva]

I wish someone could explain it to me as well. I dated a guy once who not only insisted on always cooking the steaks for Sunday steak night and refused to believe my explanation on the proper way to salt and the importance of resting, but also insisted on filet mignon every single time. He loved it. The texture is nice, but my filet mignon always met a good helping of blue cheese on top so that at least I'd have some flavor. But, to each his/her own, he likes it so should go with it however not force it on others.

[EWSflash]

People get stuck in a mode, and if they don't know squat about cooking or grilling they do the exact same thng over and over and over and think it's the only way to go. With you on the filet, BTW

[fldhkybnva]

Yea, though as he knows I spend way too much time on Chowhound and Google researching cooking you figured he'd listen but yea most of us get stuck in our ways.

[foodieX2]

You obviously don't care for it (flip flops??) so how can someone "explain the allure"?

I don't understand the allure of butter lettuce, liver and onions, tuna salad or calves brains. Someone who loves them could not convince me otherwise, not matter how they "explained" it.

Seriously- would any argument here suddenly make you go <head slap> now I get it! I will have to try it again!

[EWSflash]

It almost sounds like you're looking for a fight. Let's not have that. I love butter lettuce and tuna salad done well in appropriate dishes. See what i mean?

But I really do

[foodieX2]

Not at all looking for a fight. I don't see the allure of these foods even tho many people rave. My point is that no matter what the allure it's not going to change my opinion or tastes.

So while I could go on and on about all the reason I love X I am sure I wont convince someone who doesn't.

the person who started this thread seemed more in the fighting mood when he compare a commonly loved/preferred cut of beef to a flip flop. I have no dog in this fight-I don't really care for filet mignon when compared to other cuts of meat. But even if I did I don't think i could convince him otherwise

[harryharry]

don't make assumptions that people can't change their minds with new information - I'm not likely to do so, but other peoples' thoughts/opinions contribute to the way I will see things in the future - I cook for a living and many of my clients request filet, I want to know if there is a reason besides the fact that it has a (dated) reputation as a decadent cut of beef... the low fat content is a factor that I was aware of already, I wonder if there are more - do some people prefer the tenderness (mushy in my opinion) over more flavor?

[Chinon00]

Are you sure? I mean has there been nothing that you disliked earlier in your life that you enjoy now? God I hope so;]

[Sinicle]

+1

[powermd]

Easy, for non-foodies it's "the best cut".

Some people will argue for the high tenderness to fat content ratio (ie, it's healthier than a ribeye).

As a doctor who knows better, I try to avoid red meat. When I indulge, it's almost always a ribeye. The thicker the better!

[EWSflash]

YEAH! But I do love flank and skirt steak. I thought I loved top sirloin, too, but I made beef stroganoff last night with some Costco choice beef, and the meat was lackluster. I'm so disappointed. WE snarfed it down anyway.

[Shrinkrap]

Thicker and rarer! And another MD. Way better than cigarettes , and we could still be dead tomorrow.

[mcf]

As a doctor, you should know that it's not the red meat that's a problem, it's the big white bun, fries, the Coke and fried apple pie that accompany it. Or chemical curing.

Grass fed and finished ribeye, seared then grilled med low and slow is delicious, and with a very health fat and anti inflammatory profile compared to feedlot beef.

[sandylc]

Grass-fed does seem to be the key.

"You are what you eat eats..."

Red meat and saturated fats have been (probably wrongly) vilified. I have read that it was one flawed study and a lot of inaccurate publicity that condemned saturated fats to the unhealthy column.

I wish the medical folks would catch up.

[mcf]

They have, but some haven't been paying attention. A meta study released last year, I think it was, found no connection between saturated fat and CVD. And replacing fats with carbs has been found to be the culprit in many studies. http://www.ncbi.nlm.nih.gov/pubmed/20...

But feedlots breed a host of ills, that don't just end on our plates. And the USDA food guide is a license to kill, IMO. A lobbyist drawn document, not a scientific one.

[sandylc]

I personally have not yet met a doctor who didn't recommend a low-fat diet, yet say nothing about white carbs and food additives.

[mcf]

I have; my former internist, my nephew the cardiologist, my current PCP. An old PCP of mine had a fit when I told him I was giving up the life sapping low fat diet for lower carb... til he saw my lab results weeks later. He was shaped like a tuna, cut the carbs and had to buy new clothes after that.

The docs recommending low fat and statins and who think cholesterol causes disease aren't doing their due diligence and reading good science that isn't spoon fed by industry guideline writers.

[sandylc]

Our elderly are victims in particular here. I am trying to go along with my mom's doc in order to show some initial cooperation, but I'm going to have to assert myself shortly. She has had terrible side effects from the poisions that society seems to think are necessary.

High cholesterol is an indication of dietary/exercise deficiencies, not a disease unto itself. Our bodies produce cholesterol in an effort to self-medicate. It seems silly to just chemically squash our body's efforts to fix things, doesn't it?

[mcf]

We're dangerously off topic here, but I'd be happy to discuss with you if you want to email me at the addy in my profile. I wish I'd been more assertive before my mother died of statin induced problems. She was a robustly healthy 86 y.o. web surfing, science fiction reading, busy, physically fit and active woman til those statins she never needed but took to be compliant.

[sandylc]

Yup. Already done - great minds, etc.

[Shrinkrap]

Well then you haven't me me, and you haven't met my husband! And while "fat" isn't the issue for most of us, Calories still can be, and eating an untrimmed 12 oz ribeye (from Costco!) every week can certainly contribute to obesity.

[mcf]

Calories matter, but fat calories matter less in terms of obesity because they don't cause a fat storage response when metabolized. In terms of weight loss, high fat/low carb dieters in studies have lost twice the weight on 50% more calories than lower calorie/fat/high carb dieters. That's because of the difference in hormonal responses to carbs vs. fats.

So it's not simply about trimming calories, though that certainly comes into play. I've been much more successful maintaining a normal weight by cutting lower calorie carbs and eating more fat, much more fat, than I used to. And if I trim the ribeye fat, it's to put it on my plate when it's cooked!

Your mileage may vary. :-)

[Shrinkrap]

" And if I trim the ribeye fat, it's to put it on my plate when it's cooked!"

Me too!

I often joke my husband is Jack Sprat, and I'm his wife. My daughter is similar to husband, in that neither can tolerate the texture of animal fat. And both love carbs, while I think they are a waste of space in my stomach.

My daughter decided to not eat meat around age 10, and has struggled with her weight ever since. I can't seem to convince her to try something different.

[mcf]

Mine tried that in her teens, but even with 100gms of other proteins daily, she felt weak and shaky, so gave it up. My veggie years were bad for my health, too, very bad. Hard to watch, and you can't fight over it with them, either. :-/

[biondanonima]

Just chiming in to echo everything mcf has said here. I lost about 60 lbs 13 years ago on the Atkins diet, and have maintained my weight (more or less) ever since by keeping my carbs under control. DH has also been successful in losing and maintaining with a low carb plan. My teenage stepdaughter doesn't care for meat and is resistant to trying low-carb plans, but she has tried everything else and her weight just keeps creeping higher and higher. Hopefully we can convince her to give it a try this summer...

[Fowler]

>>>In terms of weight loss, high fat/low carb dieters in studies have lost twice the weight on 50% more calories than lower calorie/fat/high carb dieters.<<<

That sounds great to me. Before I take the plunge though into that kind of diet, do you have links to reputable studies that support your claim and also describe the side effects? I would like to read them first.

[mcf]

Yes, there are quite a few but mods don't like clinical discussions here. I can tell you that you can find a lot of the discussion and citations in Gary Taubes' book based on a long history of obesity research "Good Calories, Bad Calories" or on youtube, where he's filmed making a presentation to obesity researchers at UC Berkeley. "There's also an article available online by him, "What if Dr. Atkins is Right?" Duke U has done some Atkins studies, Sonenberg (sp?) did a peds trila with that ration of weight loss and calories at Schneider Children's hospital.

If you need help finding what you're looking for, email me.

[sandylc]

Texture. The perception of ultra-tender, expensive beef. It does carry bearnaise nicely. And it's good in Steak Diane.