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  3. 10 Steakhouse Chains With the Best Bone-In Ribeye - AOL

    www.aol.com/10-steakhouse-chains-best-bone...

    There are a lot of bests at steakhouses. There's the best prime rib, the best Wagyu beef, and the best filet mignon. Amid all that meat, you don't want to forget the bone-in ribeye.

  4. 10 Steakhouse Chains With the Best Petite Filet Mignon - AOL

    www.aol.com/10-steakhouse-chains-best-petite...

    Packed with flavor, it arrives as an 8 ounce filet with optional enhancements like truffle butter, burrata, and black truffle sautéed lobster. RELATED: 9 Steakhouse Chains That Serve the Best...

  5. The Best Under-the-Radar Steakhouse in Each State - AOL

    www.aol.com/best-under-radar-steakhouse-state...

    Start with a free basket of Hy's cheese bread, then choose from an assortment that includes prime filet of beef Wellington, garlic steak, filet and foie gras, Kiawe broiled steaks, New York strip ...

  6. Knife game - Wikipedia

    en.wikipedia.org/wiki/Knife_game

    Knife game being played, with white line representing the motion of the game. The knife game, pinfinger, nerve, bishop, knife fingies, five finger fillet (FFF), or chicken [citation needed] is a game wherein, placing the palm of one's hand down on a table with fingers apart, using a knife (such as a pocket or pen knife), or other sharp object, one attempt to stab back and forth between one's ...

  7. Filet mignon - Wikipedia

    en.wikipedia.org/wiki/Filet_mignon

    Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. Due to the small amount of filet mignon able to be butchered from each ...

  8. Beef tenderloin - Wikipedia

    en.wikipedia.org/wiki/Beef_tenderloin

    Description. A thick slice of beef tenderloin. A braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.