Following a delicious, multi-course dinner (we ate every bite of our perfect filet), we watched spectacular fireworks above Biscayne Bay.
"You can do a rib-eye steak," Chris Russell, an owner of TanDa, said, "which is a delicious piece of meat, instead of filet mignon.
Mr. Ghebreyesus uses mint and lime to augment a dish of braised cubes of filet mignon with berbere, based on the Ethiopian tibs.
A mere dusting of flour was enough to crisp the surface of a moist filet of perch on a layering of risotto and julienne vegetables.
My father would buy four tins of filet, 100 pounds of filet.
His runners carried boards with precisely plated cubes of filet mignon, swipes of mashed potatoes and pickled asparagus tips.
The bistro staple of filet mignon was of very generous size, perfectly cooked outside and in and ennobled with the classic peppercorn sauce ($46) that makes this less-fatty cut so much more flavorful.
portions of swordfish filet for each person.
I'm tired of this filet mignon and fancy food on the road".
You, Mr. Surf 'n' Turf, savor every morsel of that filet mignon and that lobster tail.
