19 Mar

Fillet mignon substitution?

Posted by: admin  /  Category: Authentic Mexican Dishes


Me and my friends are making an authentic Mexican dish for our Spanish class, but we’ve run across a major problem – it has fillet mignon in it. Too expensive to feed the entire class of about 25 people.

What can we do in terms of substitutions for this meat? It needs to be cheap and work well with the recipe that has the following-

red wine vinegar
garlic cloves
bay leaves
jalapeños
salt
3/4 cup parsley
1/4 cup oregano leaves
1/3 cup olive oil
3 sweet potatoes
2-3 cups canola oil
3 fillet mignon steaks (7-8 ounces each)

coming from the same portion of the cow, the sirloin would be the closest substitution, but still costly. Since it is a mexican dish, I would use Skirt, or flank steak. Fairly cheap cut that formerly was considered a butcher’s cut, because people didn’t know how to prepare it without being tough. If you have to stew it or cook it long, I wouldn’t recommend it, but if you flash grill it super hot for 2 min./side, it is delicious.

8 Responses to “Fillet mignon substitution?”

  1. Common_Sense2 Says:
    March 20th, 2010 at 3:54 am

    try a ribey roast.
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  2. wilkyway79 Says:
    March 20th, 2010 at 4:36 am

    Try tiger or prawn shrimp. shrimp doesnt really have a flavor to it, so the olive oil and garlic would be good with it.

    You can try pork loin strips. those are fairly inexpensive. chicken strips too, but that would be a bit common.
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  3. lowlife Says:
    March 20th, 2010 at 4:51 am

    sirloin strip you can cut them in half or use them whole. roughly 5.99 -6.99 per pound. as opposed to 9.99 – 11.00 per pound
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  4. erock247 Says:
    March 20th, 2010 at 5:41 am

    coming from the same portion of the cow, the sirloin would be the closest substitution, but still costly. Since it is a mexican dish, I would use Skirt, or flank steak. Fairly cheap cut that formerly was considered a butcher’s cut, because people didn’t know how to prepare it without being tough. If you have to stew it or cook it long, I wouldn’t recommend it, but if you flash grill it super hot for 2 min./side, it is delicious.
    References :

  5. CubCur Says:
    March 20th, 2010 at 6:25 am

    You could kick your choice of cut down one notch further than sirloin, to rump steak (*more* flavour) because you’ve got a marinade already sitting there in your main ingredients:

    red wine vinegar
    garlic cloves
    bay leaves
    jalapeños
    olive oil

    so extracting these and ‘use them twice’ to tenderise your alternative cut would not affect the balance of the dish with the unwanted introduction of extraneous matter?

    Give your rump an overnighter in those and then proceed with your recipe as intended and you might well get away wth it… :-/
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  6. mr danger Says:
    March 20th, 2010 at 6:32 am

    Here’s what I see You have a marinade for the steaks and I don’t know what the sweet potatoes are doing there. You could substitute a pork tenderloin or if cost is still a problem get a full pork loin , cut in half lengthwise, cut into 8oz portions and then with the judicious use of a meat mallet and a boning knife fashion attractive medallions out of it. Marinade overnight.
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  7. Murray H Says:
    March 20th, 2010 at 6:39 am

    You could try Wiener Schnitzel.
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  8. beach_4rachel Says:
    March 20th, 2010 at 6:52 am

    dog meat
    References :

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