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i would keep it. most people would eat whatever will be on their plate and esp if its filet mignon.
Hmm that's a toughy. Filet is my favorite but I know everyone likes it cooked different. I'm a medium person myself but my fiance eats it medium rare. I think it would definitely be less of a hassle to have a different menu item. One that doesn't require a personal preference on how it's cooked.
I LOVE filet. A lot. I like mine medium rare, but I'd eat it medium. I went to a wedding last month that served filet to 720 guests. They cooked all of them well done, and needless to say I was very unhappy, as were my table mates. I left probably 2/3 of it on the plate.
Can you add a 2nd option? I think that would be the best option. If not, I would change it. Or, make sure you have a lot of hors d'oeuvres at the cocktail hour.
Like you said, it might be too well done for some, yet too undercooked others. I love my meat, but I think you should be safe and change it. Plus, you and your husband will be eating it, too.
The last wedding I went to that served filet gave us the option to determine how well we wanted it to be done. A server went around and told us they do medium unless we preferred something different. Those that wanted less or more well done could just say what they wanted...
Is there any possibility to do something like that?
I'm one of those people that would prefer the option. Are you sure they aren't willing to work with you on that? If not, then I would pick something else.
Yeah, I should have mentioned it's actually a dual entree. The guests will also have some sort of chicken on the plate.
IMO-it really depends. I have been to weddings that served filet mignon. And everyone ordered it a different way. And there still was an issue when our plates arrived.
I was orginally going to serve filet mignon at my wedding (this coming July 2010), but many of my guest don;t eat beef. And just by us changing the filet mignon to a chicken, our price went down by 10-15 dollars.
So if there is going to be a 2nd or 3rd option for your quess kept. And if you want to save some money take it away.
Really, wedding guests can be so fussy! I'd be delighted to have filet mignon, regardless of how it's cooked. I was taught that when somebody serves you dinner, you eat it happily!
It's a crime to the animal that died to provide the meat to overcook a filet to well done. Very few people like theirs more than medium, and women tend to be biased more towards cooking it longer. I wouldn't eat most of it (except a bit in the middle) if it was cooked more than medium. And I consider medium overcooked. Watch food network, and red meat is always done rare to medium rare. Don't serve overcooked meat to your guests.
Either get your venue to cook all medium rare (a compromise between rare and medium) except for a few which are more well done to appease the crazy people, provide choice (choice of properly cooked filet or chicken), or serve something else. If you insist and provide a solid number of the filets you want overcooked, your venue will probably oblige. How hard is it to throw on 5-10 filets 5 minutes before the rest of them?
I scarcely eat red meat, and I'm still with chicagobride -- don't overcook the filet! Even I only like it cooked to medium, and that's saying something! Some beef can take more cooking, but filet mignon is a premium cut and should be given premium treatment. Red meat is tricky, though, because when it's being cooked for a large group it always seems to be rock-hard or still mooing, which doesn't please many people. Even if I'm feeling meaty for some reason, I don't usually choose that option at weddings or galas because it's hard to get it right.
Can the servers come around before dinner and ask how people want their meat cooked? If not, I think cooking it to medium is the least problematic option...
We had filet and the caterer served it red on the inside, medium rare as it should be cooked. They cook as filet should be served, they told me this. And I asked about the people who may not like it that red on the inside and my caterer told me that guests can ask their server to have the meat cooked longer or the few people that I knew wanted their steaks cooked medium or longer, I could let the caterer know ahead of time. I did not do this because it would have opened up a can of worms, imho. But not one person asked for their steak cooked longer at the wedding, what wedding guest would do that? Anyway the majority of my guests got filet and I saw so many plates licked clean at the end of dinner. The worst is getting filet at a wedding and it is overcooked and tough, people tend to remember overcooked meat.
What a tough question! I never thought about this and it is certainly a question that I must bring up to the head chef doing our wedding. I am really picky about how my meat is done, but I like meat better than chicken, so I would stick with the filet.
Is there a way to let your guests know in advance the way that the meat will be cooked, so if they don't want a filet after all, then they could request a different choice?
We are serving filet and my caterer said that for my reception of 80 people they will just serve the steak medium rare. He did make an exception for my groom to have his rare. I have had filet at several weddings and it was usually medium rare to medium. A good steak is a good steak, just as long as its not too well done
Whenever beef is served at a wedding, it is typically done medium to medium rare and is indicated so on our cards so we can eat something else. When I was in the catering business, this was it. If anybody reaaaally complained, we would throw it on the grill for a few more minutes or (eek) microwave it. Honestly it was omly like, an old lady or two that did this. I've had choices before--between medium rare and medium well. Usually guests will eat one or the other. I'd like to say that MOST guests eat medium rare, but I also waited tables in a steakhouse for a year and it's quite a toss up. People want rare or medium well.
I *love* medium rare steak and will NOT touch a steak medium well and up. It's icky. It's like the equivalent of burnt chicken to me.
Id keep it and request that everyones steak is cooked medium. If there are people like my husband who really only likes it well done, then they have the capability to take it back and cook it more. Once you overcook it you cant cook it less. Most people tend to be happy with medium rare or medium. I think a little bit of pink is fine, but not too much!
I love filet and I love it medium rare. Every wedding that I've been to that serves filet-well-there are always people who complain. I'm sticking with fish and chicken for my entrees.
Nearly everyone I know eats steak medium-rare or medium. Beef should not be cooked more than that anyway. That said, I don't see any problem with serving it.
People are going to complain NO MATTER what but I do think that the majority of people understand that mass produced food is always just that mass produced so as long as the steak isn't too over cooked (well done) I think the majority of your meat eating guests will be happy!
I went to a wedding this weekend & some of the guests at my table had chose Filet Mignon. The venue cooked it Medium and stated so on the menu. One person at our table said "It's a little more rare than I generally like, but it's delicious" and he finished the entire thing.
I think people generally eat what is given to them... unless they're extremely picky. We had one of my FSILs over for a BBQ this summer & my FI basically blackened her steak and she still complained about it being too rare. I think medium-well is a good mix for your guests :) The picky ones can just eat chicken.
I would call the venue and ask how they handle this. It's easier to recook a steak than it is fix a well-done piece of meat.
I'd definitely err on the side of medium rather than medium-well. As said by peeps above, you can always add, but you can't take away.
it's a wedding, not a restaurant!!!! leave it. if they are any kind of wedding guest, they would respect that you had filet at all!
i'd leave it the way it is and if the guests WANT their filet mignon more on the done side, they can send it back. . also filet mignon is supposed to be red and pink inside. Just don't let them glob a bunch of gravy on it, like have it on the side. I agree, you can ADD but cannot take away. I just went to a wedding on saturday and the main problem was the gravy was all over it and the way the filet mignon was cooked. I would keep it on your menu anyway.
They really should be able to prepare it at different levels of doneness to your guests' tastes. We had fillet at our reception (admittedly at Legal Sea Foods), and that's what they did.
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I was grilling up some steaks and asked Mom how she wanted her steak done. Not surprising she wanted it well-done and it made me think...are we going to have problems at the reception with our filet mignon? I know for a fact my FMIL enjoys her steak medium rare. When we spoke with the venue co-ordinator, I got the impression they prepare meat the same so as to save time.
Originally we were going to ask all meat be prepared medium-well and now I realize this can be too cooked for some guests and under cooked for others. Would you change the entree or keep it as is?