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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.
There's also a three-course prix-fixe menu for $65 with choice of appetizer (including clams casino), entree (including Faroe salmon, prime rib and filet mignon) and dessert from 4 p.m. to close ...
Their 6-ounce top sirloin steak costs $16, and the 6-ounce filet mignon runs $24. Hungrier customers will want to consider the Harold's Favorite Steak, an 18-ounce bone-in rib-eye for $30 (shown ...
A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
Tournedos Rossini is a French steak dish consisting of a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute.
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.