Bone In Filet Mignon 16 Oz

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6 lickslick it unlick $56

U.S.D.A. Prime, Illinois Corn Fed, Aged 21 Days.

By Gumbo 1 month ago Bone In? Filet Mignon comes from the tenderloin, a boneless cut of meat. In fact, the term filet comes from the French word Fillet which means boneless meat. If you had a bone in your steak, you got ripped off. Of course at $56 a pound, I'd say you already did. They sell for half that around here at top restaurants. But then I guess if you enjoyed it, then it doesn't matter.

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By kevin 1 month ago The tenderloin is next to a bone (the vertebra), just like in a T-bone steak.

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By Gumbo 1 month ago They removed the loin as a strip steak and served you the tenderloin still attached to the bone then? Or was it an actual Porterhouse?

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By kevin 1 month ago Given the fairly substantial size, I imagine it was a tenderloin with bone attached, rather than a T-bone or porterhouse with the strip side missing.

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By t-bone 1 month ago what I can think of as a good example is if you order a porterhouse from places like Peter Luger or many other steakhouses, you will see the bone (t-bone) and two sides of meat, the more tender side of course is the filet and usually I'd finish that part first. (haha).

anyway, I notice recently many restaurants are serving their filet bone in. I don't know if that'd make the filet taste better since I don't have hands on experience.... is it good/better?

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By kevinbomb 1 month ago my experience is that the bone-in doesn't really make that big of a substantial difference in flavor but more like a placebo effect? Although the thought of eating a bone-in filet at a premium price would make your senses extra sensitive. I prefer Morton's regular filet over bone-in filets at Mastro's. The cut featured above does looks pretty damn good.

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By kevin 1 month ago It was pretty damn good indeed, one of the best I've had in fact. I prefer it to both the standard Morton's filet and the bone-in at Mastro's.

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By kevinbomb 1 month ago I'm definitely going to try it, great pictures kevin!

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By t-bone 1 month ago kevin, do you prefer CUT's 21 day dry aged or 35 day aged?

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By kevin 1 month ago Here I preferred the 21-day, but that's because I'm biased toward filets.

At the Beverly Hills CUT though, I had New Yorks back-to-back and I definitely liked the dry-aged better. See:

U.S.D.A. PRIME, Illino... ($51.00)
from Cut
uploaded by kevin
1 year ago
with 16 licks.

U.S.D.A. PRIME, Nebras... ($58.00)
from Cut
uploaded by kevin
1 year ago
with 17 licks and 10 comments.

Your response:

henrychan	tangbro1
t-bone	happydot
xDavidxChanx	daryltso

crazypooh	daisygp
kevinbomb	clamchowder
JoeL

CUT

Bone In Filet Mignon 16 Oz

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