Bone-in Filet Mignon

Today's "Restaurant of the Day", Moishe's in Montreal, features a bone-in filet mignon. This is a candidate for "Dave Letterman's "Know your cuts of meat"!!! I've never seen or heard of a bone-in filet mignon either in a restaurant, meat market or supermarket. Is this cut something new or old? I can't even envision what one would look like. Has anyone else ever seen or heard of it? Tell me what you know about this animal!!

I agree FBM since to me the term "Filet Mignon" means the cut from the tenderloin and there's no bones there, maybe in Canada it's the same name but from a diffrent cut of meat?

Ahh now I see the error of my ways, this is the loin part of a T-bone or Porterhouse as opposed to the strip part.

Here in Dallas, most all of the so called, "prime" upscale steakhouses serve a bone-in filet. Pricey, too!

I want to know how much it cost.

quote:

Originally posted by twinwillow

Here in Dallas, most all of the so called, "prime" upscale steakhouses serve a bone-in filet. Pricey, too!

I can imagine. You're not only paying for the filet, but also the bone weight!

I agree with you Foodbme. The filet mignon is the boneless cut from the smaller end of the tenderloin. As you know the large end of the tenderloin runs thru the T-bone and Porterhouse cuts of steaks too.

This looks more like the butcher's way to get $30 per lb plus for a cut of meat that would normally sell for less than half of that. Plus get $30 or more for the bone too.

My brother has had one at Jeff Ruby's in Cincy and loved it.

Take a porterhouse.....remove the NY strip, leave the filet attached...and then hack off part of the bone....that will give you a bone in filet....it's becoming very trendy as the bone keeps the filet juicy....which due to the leanness of the filet...might be appreciated.

At Bob's Chophouse in Dallas, I think they charge $49.00 for a 12oz. bone-in filet. On my last visit there, ( with Ellen) my 16oz. bone-in (prime) NY strip was $49.00.

I think I may need to get up to Montreal immediately!!!!

I second Jeff Ruby's my wife and I went to the PRECINCT and she had "jeff ruby's gem" 18 oz bone in filet!! it was the best cut of steak she's ever eaten bar none!!

quote:

Originally posted by dannybotz

...she had "jeff ruby's gem" 18 oz bone in filet!! it was the best cut of steak she's ever eaten bar none!!

I can't believe she hate the whole thing!

That piece of meat, and everything that the Sterns enjoyed with it, looks fantastic.

Hey, how can I get back to that 'MOISHE'S" restaurant review? I never had a chance to read it.
And when I look for it under "search restaurants of the day", there are only US STATES listed!!!

All I was able to do was to go online to their steakhouse, and read their menu (or try to read their menu anyway; all that French style was hard to understand!)

Under the heading states, look for International.

I don't know that I would fall for this gimmick. A BONE in a filet mignon? Must be a rib bone. If I wanted that, I'd eat a porterhouse. Isn't that the whole point of getting a filet mignon (which I don't like because it's tender but tasteless)?

Finally some sanity!

quote:

Originally posted by lleechef

I don't know that I would fall for this gimmick. A BONE in a filet mignon? Must be a rib bone. If I wanted that, I'd eat a porterhouse. Isn't that the whole point of getting a filet mignon (which I don't like because it's tender but tasteless)?

You've got a good point..... cause that is the main reason I usually don't get the filet, cause I too, find it tender and tasteless.

So, initially, I got excited seeing this bone-in filet!
I thought, finally, a filet with some taste from the bone!!!
I was about to fall for this "gimmick" , as well..
until YOU, lleechef , made me come to my senses!
Minds' well just get the porterhouse, like you said!

I'll take the 32 ounce porterhouse, please...

quote:

Originally posted by ellen4641


I'll take the 32 ounce porterhouse, please...

Hey! I had one of those. It was at the "Top of the Mart" in Springfield, Il in 1977. It was a great! I eat the whole thing, tator and salad. They served a great salad with just a dry crumbed bleu-cheese on top. I can't eat that much any more. OH! the price was only $10 then, without drinks.

Anyone know if this restaurant is still in business?

quote:

Originally posted by edwmax

quote:

Originally posted by ellen4641


I'll take the 32 ounce porterhouse, please...

Hey! I had one of those. It was at the "Top of the Mart" in Springfield, Il in 1977. It was a great! I eat the whole thing, tator and salad. They served a great salad with just a dry crumbed bleu-cheese on top. I can't eat that much any more. OH! the price was only $10 then, without drinks.

Anyone know if this restaurant is still in business?

Ah! The good old days, when men were men & women were women and gas was 29.9 cents!

I dont like filet mignon give me a good porterhouse or t-bone anyday, I love to ganw on the bone and suck the marrow out too.

quote:

Originally posted by buffetbuster

My brother has had one at Jeff Ruby's in Cincy and loved it.

I have never had one at Ruby's, but ANY steak os good at Ruby's. Dry aged, hand cut (drooling now)

I like the "Precinct" over "Jeff Ruby's" both are ruby places but the Precinct has better charm

quote:

Originally posted by edwmax

quote:

Originally posted by ellen4641


I'll take the 32 ounce porterhouse, please...

Hey! I had one of those. It was at the "Top of the Mart" in Springfield, Il in 1977. It was a great! I eat the whole thing, tator and salad. They served a great salad with just a dry crumbed bleu-cheese on top. I can't eat that much any more. OH! the price was only $10 then, without drinks.

That's $35.75 in inflation-adjusted dollars.

The first "bone-in" cut (aside from Porterhouse) I ever saw was circa 1991 a bone-in rib-eye at The Red Sage in D.C. Delicious!

Now "bone-in" rib-eyes and filets are featured by all the "high end" steak joints here in Dallas. Sure, it's another way to squeeze a few more $$$ of profit by selling "sizzle" and extra weight. But, hey: IT'S AMERICA! Nothing wrong with informed, consensual transactions between consenting adults.

I got a bone in filet mignon the other night....and the restaurant threw in a strip steak for free.

USDA Prime Dry-Aged Bone-In Filet Mignon
Although you don't see this cut very often, it's well on its way to becoming a new classic steak, judging from the way it is showing up on leading steakhouse menus and capturing the taste buds of in-the-know steak lovers.

What exactly is a bone-in filet? Aren’t filets always boneless, you may ask? Not anymore.

Cut a Porterhouse steak in half through the bone and you get a bone-in strip steak and a bone-in filet mignon—both USDA prime and dry-aged to perfection.

This is the quintessential cut for those who prefer the tenderness of a filet mignon, but yearn for the added flavor imparted by cooking with the bone intact.

http://www.lobels.com/store/main/item.asp?item=234

Works for me...Russ

quote:

Originally posted by MetroplexJim

Now "bone-in" rib-eyes and filets are featured by all the "high end" steak joints here in Dallas. Sure, it's another way to squeeze a few more $$$ of profit by selling "sizzle" and extra weight.

Good point, Metroplex Jim... as I was on the "bone-in" ribeye craze for awhile myself. However, lately, I'm finding myself defaulting more and more to my boneless NY Strip. There's often still some decent marbling with the NYC Strip, (inc. nice crusted edges), and it just feels like I'm getting a thicker, meatier piece.

(as much as I love gnawing on that bone, that bone "weight factor" DOES take up space) . That's why if I do still order a cut with the bone, I make sure it's a nice big size, like 28 ounces, or 32 ounces, so I don't feel the weight of the bone as much.

quote:

Originally posted by Robearjr

I got a bone in filet mignon the other night....and the restaurant threw in a strip steak for free.

You sneaky Devil, you! Let me guess----I'll bet they called it a Porterhouse!

One possibility: Is Moishe's of Montreal kosher? If it is, I believe (and I'm definitely not certain about this) that the cut of meat that we all call filet mignon cannot be served in a kosher restaurant due to it's location in the animal. Instead, they serve the eye of the rib steak as their "filet". In that case, it would be easy to serve it "bone in".

Can anyone confirm this?

quote:

Originally posted by Foodbme

quote:

Originally posted by Robearjr

I got a bone in filet mignon the other night....and the restaurant threw in a strip steak for free.

You sneaky Devil, you! Let me guess----I'll bet they called it a Porterhouse!

Thank you...Thank you. I'll be here all week. Try the Veal.