Anthony Bourdain describes the pavé as 'a sort of poor man's filet mignon,' showcasing his admiration for the skill involved in butchering and preparation.
Bourdain elaborates on the filet de romsteck, explaining it is 'a cylindrical column of beef about a foot long' and 'resembles filet mignon' with a unique cutting technique.
The culinary distinction between American and French cuts is highlighted by Bourdain, who notes that, 'cutting a pavé is an impressive feat' unlike typical American practices.
The coeur de romsteck is identified as the largest and least expensive cut, primarily utilized for making traditional steak frites, revealing its culinary versatility.
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