Where To Get The Best Filet Mignon In NYC, Miami, & More
By Chef Amanda Jackson
First thing’s first: you’ve got to know filet mignon is across the board a fan favorite of steak eaters. That’s because it comes from the tenderloin of cattle which is almost a completely unused muscle. This is important because unused muscles contain less connective tissue and allows for undeniable tenderness.
Steaks should be chosen that have a lighter color and not deep red. The lighter colors shows signs of fat content which add additional flavor to the meat. A great filet mignon shouldn’t be cooked above medium to allow for maximum flavor and juiciness. They’re perfect for bold toppings and seasonings due to their distinctively mild profile.
National Filet Mignon Day is August 13. Now that you know the basics, celebrate the baddest beef the right way this year, and really enjoy yourself no matter where your travels take you.
Take the 12 oz. RC Filet Mignon with herb roasted plum tomato and chimichurri for a nice spin around the dinner table.
Celebrate the day with their 9 or 12 oz. filet mignon with brandy peppercorn sauce or lobster truffle butter.
Don’t miss out on their bacon wrapped filet mignon “oscar” style with shrimp and scallops!
Go all the way with their 12 oz. Aged FIve Diamond Reserve filet mignon!
Order the 8 oz. filet mignon with south African lobster tail!
Don’t miss out on the grass fed, 8 oz. filet mignon from Tasmania!