But filet mignon is not something most people tend to make at home.
You don’t want to fry up anexpensive steakjust to ruin it.
That’s why steakhouses exist!
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Step through the doors and relax, the pros know exactly how to cook it.
Diners can enjoy a slice of juicy, tender filet mignon without having to lift a finger.
(Apart from paying the bill, of course!)
Morton’s The Steakhouse / Facebook
Here’s where the pros go when they’re craving a delectable filet mignon.
For those ordering this filet, there are two options: a regular filet and a Wagyu filet.
“It’s not as expensive, but it’s a good cut of meat,” he says.
Texas Roadhouse
At some steakhouse chains, diners pay a premium for the name brand.
But at LongHorn Miceli says you pay for good product.
“They are never frozen, ever!”
LongHorn Steakhouse
he says of the filets.
“They come off the truck in the walk-in and are used within 48 hours.
Then a new shipment comes in, so it always stays fresh.”
Ruth’s Chris Steak House – Rogers
“Filet mignon is an elegant steak with fork-tender texture and mild flavor,” he says.
“This cut can easily dry out if it’s overcooked or cooked at too high of a temperature.
When dining out, I personally double-check to order my filet mignon rare or medium-rare.”
Photo: Smith & Wollensky / Facebook
(And, if he’s staying in, Rose will cook up his own Omaha filet mignoncuts.)
