>>>>>>>>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.
>>>>>>>
>>>>>>>I can't remember if I've ordered filet mignon, or any kind of steak for that matter, in France. So, if I like it at least a little pink in the center, then how should I order it?
>>>>>>>
>>>>>>>~~Bonnie
>>>>>>
>>>>>>Call in one from Kansas cooked right.
>>>>>
>>>>>Well, I still think if you want a proper steak, go to Alberta. If there is one thing they understand in Alberta, it's steak.
>>>>
>>>>Also cold.
>>>
>>>That's why rare or raw are the only cooking choices - that as hot as they can get them.
>>
>>My appreciation of steak has really changed over the years. These days I like them Medium Rare, but when I was much, much younger, when the waiter asked how I'd like my steak, I used to say that I wanted to be able to write on the sidewalk with it. What was I thinking!!??
>
>Personally I prefer mine just slightly warmer than wiggling and moo-ing :)

I, often but not always. like a (literally) raw steak. Some restaurants refuse to do that on 'Health and Safety' grounds. Truth is they probably can't let me wait whilst it thaws.......