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I think I finally understand why Filet Mignon is the "best" cut. I made half of one rare, and the center cooks just enough to melt in your mouth.

I'd pay for the raw cut and make it myself the way I like at home, but I don't think I'd pay a restaurant to do it for me.

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A good filet is one of the few cuts I'll eat blue.

I dont think any chef whould agree that its the best its probably the easiest to make well tho

Maybe it's got diamond syndrome where it's just marketed as the best.

I've made good steaks from all kinds of cuts. This filet just turned out really good today.

Probably happy you enjoyed it regardless 😁

Oh, yes 😊

I always have issues with restaurants overcooking my steak. I like it very rare. I have heard the correct term is blue. Sounds fancy.

I agree to cook it yourself the way you like it.

That’s correct. Cooking meat “bleu” means only the outside is cooked but nearly still raw inside.

I had no idea it was spelled that way! Good to know. Thanks! I should have figured it was French

And is really not more expensive than the others cuts

The best steak is the one you make at home yourself