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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. Deemed by many to be the preeminent cut of steak for ...
One example is the petite filet mignon duo, an otherwise modest pairing—made from some of the highest-quality prime beef on the market—that gets an added boost when wrapped in salty, buttery ...
Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking.
A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.
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.
The balcony at Café Carmellini (seen here) is great for date night, according to Andrew Carmellini, but for a real power meal, ask for Table 31. Courtesy Cafe Carmellini