Quote:
Originally Posted by NoBozo
I'm a long term fan of Filet Mignon. I'm 70. If it's on the menu..I order it. I have NEVER heard of Filet Mignon ....."Bone In". Can you describe it..??  NB |
The filet Mignon you are used to is most likely is the boneless cut from the smaller end of the tenderloin. The larger end of the tenderloin runs thru the T-bone and Porterhouse cut of steaks and this is where they get the "bone in filet" from. Absolutely delicious!
Dan