We were recently re-introduced to filet mignon served on the bone. We cooked up a traditional filet beside one on the bone and people unanimously chose the one on on the bone. It looks larger and more impressive and it cooks beautifully. It's interesting to see how size adds value in the eyes of the diner, even when you are dining at home. A perfectly cooked steak is a thing of beauty and this one is easy to carve with almost a 100% yield. It's definitely a cut worth looking into and exploring more.
Years Past
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Maximum Flavor: Recipes That Will Change the Way You Cook
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