>
>4) Filet, cooked medium well, with cajun seasonings...alternatively, a big cajun ribeye>
>Medium well filet?!?! A little too overdone, IMHO.
>
>When I order filet mignon at a restaurant, I always order it medium ... they seldom get it just right, and that allows a little leeway one way or the other (I'll eat anything between medium rare and medium well ... but I prefer to have some pink in the middle). If you order it medium well to begin with, they could just as easily burn it ... nothing worse than an overdone steak (or one that's still mooing).
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>~~Bonnie
I think you've been to France, Bonnie? You always have to allow 2 levels back of cookedness with them. To them medium is blue, rare is just take the horns off and wipe it's backside.
- Whoever said that women are the weaker sex never tried to wrest the bedclothes off one in the middle of the night
- Worry is the interest you pay, in advance, for a loan that you may never need to take out.
