Chef Diana Manalang argues that while filet mignon is tender, its lack of flavor makes it overrated, insisting it requires sauces for taste.
David Burke criticizes filet mignon for being a 'safe' dish that relies on external flavors, preferring cuts like rib-eye for their inherent richness.
At upscale steakhouses, filet mignon is often wrapped in bacon or topped with sauces, underscoring the reliance on added flavors to improve its dullness.
Burke acknowledges that filet mignon remains a top seller due to consumer recognition, despite his reservations about its taste compared to other cuts.
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