Don’t make this mistake.
NYC chefs tout beef with this popular cut of meat, and insist that it’s the last thing you should order at a steakhouse — or any restaurant.
They don’t have a cow, but these experts are going after a classic favorite, derived from the narrow point of the tenderloin.
Filet mignon? more like Filet MignotProfessional pooh-pooh.
Diana Manalang, chef and owner of Little Chef Little Café in Long Island City, singled out the minced meat favorite on the menu in a recent interview. Eat this, not that!
“Yes, it’s tender and juicy, but because it’s so thin, it has no real flavor,” she fumed.
Turns out, getting a hot Manalang steak isn’t that rare.
“I don’t dislike filet. But it’s definitely not the best part of the meat,” said domestic celebrity chef David Burke. told NJ.com One article called the sacred cow portion “the most overrated food of all time.”
Both chefs agree that the only way to make the stuff eatable is to add some kind of external flavor — unlike other cuts, which can go down on their own.
“The sauces are important for this cut because it has less flavor than my favorite, the rib-eye. Give me all the fat; It’s even better when it’s in the bone,” Manlang said.
Burke, who calls filet mignon a “safe” dish, likes to serve it with aromatic au poivre sauce.
At other creative spots—like the Meatpacking District’s Old Homestead Steakhouse—diners can choose a 10-ounce filet wrapped in smoky applewood bacon, served with seasoned potatoes and Béarnaise sauce. At Long Island’s pricier Prime, a crisp Parmesan crust topper is offered as a flavor enhancer.
According to Burke, even chefs who choose to go against the grain are bound to sell the commodity as a good business decision.
The Post first reported The $24 “Petite Filet Mignon” steak frites are a top seller at Burke’s own Park Avenue Kitchen in Manhattan.
“People recognize it, it’s consistent,” he said.
