I placed the crisped filets over couscous dressed with olive oil and fresh cilantro, topping the fish with the sauce and diced salad.
To properly cook the filet, turn it over just once.
For an entree, I ordered the special filet tips over pappardelle, but the waiter first brought a filet instead, so the impact of the pappardelle was diminished by its late arrival.
The almond-crusted filet mignon over a wild rice and winter vegetable pilaf was nearly fork-tender, every bite a rich pleasure.
Recommended main courses include a perfectly cooked halibut in a saffron sauce bolstered by chunks of chorizo, and a rosy salmon filet set over a sward of sauteed onions tinted with vanilla, along with a dollop of a radish lobster salad.
Decide whether to cook your filet primarily over high heat or low heat.
In the equally gilded 1990s, organizers of benefits competed to arrange the most flower-embellished dinner dances with the most famous rock musicians, complete with obligatory (slightly warmed-over) filet mignon, often at the fanciest hotel in town.
Paul Fehribach, the affable, enthusiastic chef/owner of Big Jones in Chicago, was in the tiny kitchen of one of the most quintessential Southern restaurants in the deep south, a kitchen that prizes bacon fat over olive oil, okra over asparagus, ham hocks over filet mignon.
The kibbeh (Lebanese lamb meatballs served with little bits of Swiss chard and feta and pine nuts) and the rouget (a folded-over mullet filet grilled in a wrap of paper-thin cedarwood, with fennel and espelettes) manage to be both delicate and meaty at once.
