"Magnificent filet mignons have a highly regarded reputation for a reason - and it's not just because you feel extra fancy when you say it. Getting the cook just right on this more delicate cut of beef takes skill and experience, so it's best not to mess around and go straight to the steakhouse that'll serve you up the ideal version of this prestigious meat."
"Whichever cut you decide to go with, you should know two things about Mastro's filet mignon - it's a USDA Prime cut of beef that's been wet-aged for 28 days, and the plate it's on is coming to your table at a whopping 450 degrees Fahrenheit. Anyone able to get out to the chain's Beverly Hills location will be treated to a meal from steak expert and executive chef"
Filet mignon is an indulgent, delicate cut prized for its lean, tender texture and buttery finish. Properly cooked filet mignon develops a well-seared crust to prevent a gummy interior. Achieving the ideal cook requires skill and experience, so many prefer steakhouses with expert preparation. Mastro's serves USDA Prime filet mignon wet-aged 28 days, offering 6- or 8-ounce boneless or a 12-ounce bone-in option. Mastro's plates arrive sizzling at about 450°F. The cut's prestige and cooking demands make steakhouse service a reliable way to experience the filet mignon at its best.
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