what cut of steak has the filet mignon
Filet mignon


beef. The tenderloin is sometimes sold whole. When sliced along the short dimension, creating roughly round cuts, and tube cuts, the cuts (fillets) from the small forward end are considered to be filet mignon. Those from the center are tournedos; however, some butchers in the United States label all types of tenderloin steaks "filet mignon". In fact, the shape of the true filet mignon may be a hindrance when cooking, so most restaurants sell steaks from the wider end of the tenderloin – it is
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Filet mignon


and T-bone steaks are large cuts that include the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak—in Commonwealth of Nations usage, only the strip steak is called the porterhouse. Filet mignon may be cut into 1- to 2-inch (2.5 to 5 cm) thick portions, then grilled and served as-is. One also may find filet mignon in stores already cut into portions and wrapped with
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Filet mignon


Filet mignon (; French for "tender fillet", "delicate fillet", or "fine fillet") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French this cut is always called "filet de bœuf" ("beef fillet") as "filet mignon" refers to pork tenderloin. The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of
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Filet mignon


with a sauce. The same cut of beef can also be called: In the U.S., both the central and large end of the tenderloin are often sold as "filet mignon" in supermarkets and restaurants. The French terms for these cuts are "tournedos" (the smaller central portion), "châteaubriand" (the larger central portion), and "biftek" (cut from the large end known as the "tête de filet" (lit. "head of filet") in French). Porterhouse steaks
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Beef


Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients. Most beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on
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T-bone steak


smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if cut from the small forward end of the tenderloin. There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse. The United States Department of Agriculture's "Institutional Meat Purchase Specifications" state that the tenderloin of a porterhouse must be at least thick (i.e. measuring from the bone) at its widest, while that of a T-bone must be at
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Filet mignon


bacon. High heat is the usual method for cooking the filet mignon, either grilling, pan frying, broiling, or roasting. Bacon is often used in cooking filet mignon because of the low levels of fat found in the cut (see barding), as fillets have low levels of marbling, or intramuscular fat. Bacon is wrapped around the fillet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking process. Traditional cooking calls for the filet mignon to be seared
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Entrecôte


steak cut from the "contre-filet" may be called a Porterhouse steak (as the term is understood in Australia and New Zealand), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak, or a Kansas City strip steak. As well, if the "contre-filet" is left on the bone with the filet, the entire steak is called a Porterhouse steak (as the term is understood in the
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Steak and Ale


Bennigan's CEO Paul Mangiamele announced their intended comeback for 2016, but as of June 2019 no locations have opened. In 2018, Legendary Restaurant Brands kept the Steak and Ale brand alive by adding some of the Steak and Ale signature favorites to the Bennigan's menu in 2018 even though Legendary has yet to open a single Steak and Ale restaurant. Popular menu items at Steak and Ale included the signature herb-roasted prime rib, Kensington club, New York strip, filet mignon, Hawaiian chicken, and spicy grilled chicken pasta
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Steak au poivre


Steak au poivre (, Quebec French pronunciation : ) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. The peppercorn crust itself is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small
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Trump Steaks


two bone-in rib-eyes, two filet mignons and 12 burgers), $349, $499, and $999, with the tagline of "The World's Greatest Steaks." A Trump Steak Gift Card was also sold at a cost of $1,037. Trump Steaks was featured in a May 2007 "Saturday Night Live" episode that mocked the brand. Trump was featured on the June 2007 issue of the "Sharper Image" magazine to promote Trump Steaks. On June 5, 2007, Trump Steaks
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Strip House


eateries. Signature prime cuts include: New York Strip, filet mignon, bone-in rib eye, center cut chateaubriand and a classic porterhouse. Strip House is known for its minimal seasoning. Time Out New York says, “Order the New York strip and you’ll experience the sublime combination of a perfectly charred outside with a luscious rare-red inside.” In addition to steaks, the restaurants also serve, lobster, fish, veal, and rack of lamb. Side dishes range from the signature black truffle creamed
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Shooter's sandwich


The shooter's sandwich is a steak sandwich prepared with cooked steak and mushrooms, salt and pepper that is placed inside a hollowed-out long loaf of bread and then weighed down. It originated in England from the Edwardian era, and is similar to the Beef Wellington. The shooter's sandwich is a steak sandwich prepared by filling a hollowed-out long loaf of bread with cooked filet mignon steak, cooked mushrooms, salt and pepper. Weights are then placed atop the sandwich to squeeze it down, and it is typically
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Peppercorn sauce


Peppercorn sauce is a culinary cream sauce prepared with peppercorn, which is prepared as a reduction of the cream in the cooking process. Various types of peppercorn can be used in its preparation, such as black, green and pink, among others. Peppercorn sauce may be served with beef steak such as filet mignon and other beef tenderloin cuts, lamb, rack of lamb, chicken and fish dishes, such as those prepared with tuna and salmon. Some versions use several types of peppercorns in the sauce's preparation, and some
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Filet mignon


both cheaper and much more presentable. The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef (e.g. primal rib cuts). For this reason it is often wrapped in bacon to enhance flavor, and/or served
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Kansas City Steak Company


Grosenheider (president, consumer division), The Kansas City Steak Company distributes meat products to restaurants across the United States and delivers packaged gourmet products nationwide. Kansas City Steak Company uses Midwestern corn-fed beef to create and sell Filet Mignon, Kansas City strips, top sirloin, T-bones, Porterhouse and ribeye steaks, beef roasts and Steakburgers. The company's offerings include their Private Stock line of USDA Prime beef and American Style Kobe beef. A selection of poultry, pork, seafood and desserts complete the company's
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Fillet (cut)


A fillet or filet (, ; from the French word "filet" ) is a cut or slice of boneless meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients. In the case of beef, the term most often refers to beef tenderloin in the United States, especially filet mignon. Chicken fillets, sometimes called inner fillets, are a specific cut of meat from the chicken. There are two fillets in a
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Entrecôte


In French, the word entrecôte () denotes a premium cut of beef used for steaks. A traditional "entrecôte" comes from the rib area corresponding to the steaks known in different parts of the English-speaking world as rib, ribeye, club, Scotch fillet, or Delmonico. The term may also be used in France to denote the sirloin cut properly known as a contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a
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Regional variations of barbecue


that is skewered and barbecued outside on a charcoal flame. There is also a marinated chicken kabob called jujeh kabob, and a filet mignon steak kabob called kabob barg. Both are skewered as well. All three main types of Persian kabob are usually served with Iranian style saffron rice and salad Shirazi, but can also be eaten with Middle Eastern lavash bread. The Lebanese specialty shish taouk, the Middle Eastern kebab, made from beef and lamb, beef steaks, chicken, or non-pork sausages, are popular barbecue dishes
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Chateaubriand steak


Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to "a large steak cut from the thickest part of a fillet of beef". In the gastronomy of the 19th century, the steak for chateaubriand was cut from the sirloin, and the dish was served with a reduced sauce named chateaubriand sauce (or a similar sauce) that is prepared with white wine and shallots moistened with demi-glace, and mixed with butter
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Heinie Manush


Manush, Heinie Manush" in cadence with the sound of the train on which he is riding. At one point, a porter interrupts, "Who is Heinie Manush?", and O'Brien replies, "The great baseball player." In the dining car, O'Brien continues even as he orders, "Filet mignon that's for me, filet mignon that's for me, Heinie Manush, Heinie Manush, Heinie Manush, Heinie Manush, filet mignon, medium rare, Heinie Manush, Heinie Manush." The repetitive
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Beef tenderloin


A beef tenderloin, known as an eye fillet in Australasia, filet in France, Filet Mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the "sirloin" in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries
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Strip steak


Steak, Kansas City Steak, New York Steak, Top Loin, and Veiny Steak. In New Zealand and Australia, it is known as Porterhouse and Sirloin (striploin steak) and can be found in the "Handbook of Australian Meat" under codes 2140 to 2143. In the UK and Ireland it is called sirloin. In Canada, most meat purveyors refer to this cut as a strip loin; in French it is known as "contre-filet". Delmonico's Restaurant, an operation opened in New York City
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L'Entrecôte


Around the world, many restaurants featuring steak dishes use the word "entrecôte" as their name or part of their name. In particular, the name L'Entrecôte has come to identify three groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialize in the "contre-filet" cut of sirloin and serve it in the typical French bistro style of "steak-frites", or steak and French fries: In 1959, Paul Gineste de Saurs purchased an Italian restaurant called Le Relais
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Forbes Island


, at the Holland Riverside Marina in Brentwood but was said to be for sale; it was unlikely to re-open as a restaurant. A 2010 report stated that the restaurant served calamari salad, flatiron steak with mustard-cognac sauce, herb-baked lamb and other dishes. The "San Francisco Chronicle" wrote of the dining experience: "Warmed by a faux fire, diners feast on filet mignon, mushroom risotto and sea bass while chandeliers sway with the ocean surge beneath them. Fish swim by portholes and Satchmo
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Surf and turf


Surf and turf or surf 'n' turf is a main course combining seafood and red meat. The seafood used may be lobster, prawns, or shrimp, which may be steamed, grilled or breaded and fried. When served with lobster, the lobster tail or a whole lobster may be served with the dish. The meat is typically beef steak, although others may be used. One standard combination is lobster tail and filet mignon. Surf and turf is eaten in steakhouses in the United States, Canada UK and Australia
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Super Chief


". Breakfast and lunch were served "à la carte", while dinner could be ordered either "à la carte" or "table d'hôte". The elaborate dinner offerings generally included caviar and other delicacies, cold salads, grilled and sauteéd fish, sirloin steaks and filet mignon, lamb chops, and the like. For discerning palates, elegant champagne dinners were an option. One of the "Super Chief"'s most popular signature dishes was the AT&SF version of "pain perdu", simply and appropriately named "
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Tournedos Rossini


Tournedos Rossini is a French steak dish, named after 19th century composer Gioachino Rossini. Its invention is attributed to French master chef Marie-Antoine Carême or Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier. The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.
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Old Fisherman's Grotto


sauteed in butter, steamed Dungeness crab, paella, fish and chips, filet mignon, surf and turf, chicken marsala, skirt steak with maple-soy glaze, seafood in a cream sauce ("Linguini Isabella"), teriyaki chicken, cioppino, grilled wild salmon, and calamari eggplant parmesan. Main dishes are served with sides, a starch (e.g. risotto, couscous) and a vegetable (e.g. bok choy). After guests finish their main dishes, restaurant waitstaff wheel out a tray of desserts for guests to
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Gineste de Saurs


of Paris, near Porte Maillot, offering but one main dish: the traditional French bistro meal of "steak-frites", or steak-and-chips. The beefsteak used was the cut of sirloin known in French as "contre-filet" or "entrecôte", and accordingly the restaurant was named Le Relais de Venise – L'Entrecôte. Where most restaurants served "steak-frites" with herbed butter, Le Relais de Venise instead served the dish with a complex butter-based sauce. A simple salad of
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Sirloin steak


'above' and "longe" for 'loin'. In Modern French, the cut of meat is called "aloyau" or "faux-filet". A commonly-repeated anecdote claims that the name is derived from an occasion when King James I of England, while being entertained at Hoghton Tower during his return from Scotland in 1617, was so impressed by the quality of his steak that he knighted the loin of beef, which was referred to thereafter as "Sir loin". There is no reliable evidence
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Steak-umm


verified with a blue check with the hashtag #VerifySteakUmm. They acquired verified account status on January 15, 2018. According to inventor Gene Gagliardi, Steak-umm was created after putting beef through a grinder multiple times, mixing and molding it, freezing it, softening it, then ultimately slicing it. In the 2012 lawsuit, Judge Lawrence Stengel described the product as "chopped and formed emulsified meat product that is beef trimmings left over after an animal is slaughtered and all of the primary cuts, such as tenderloin, filet
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Steak and Blowjob Day


Steak and Blowjob Day (sometimes Steak & BJ Day or Steak and Knobber Day) is a satirical holiday created in the United States as a male response to Valentine's Day and celebrated a month later, on March 14. On the day, women are purportedly supposed to cook a filet steak for, and perform fellatio on, a man in response to postcards, chocolate and flowers given by men on Valentine's Day. The observance has no official status, being a popular Internet meme rather than an actual holiday, but
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Horse meat


is popular in a number of preparations. Lean, smoked, and sliced horse meat fillet ("paardenrookvlees" or "paardengerookt"; "filet chevalin" in French) is served as a cold cut with sandwiches or as part of a cold salad. Horse steaks can be found in most butchers and are used in a variety of preparations. The city of Vilvoorde has a few restaurants specialising in dishes prepared with horse meat. Horse sausage is a well-known local specialty in Lokeren with European recognition. Smoked or dried
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Bardot Brasserie


demi-baguette with butter. Salads include frisée with lardons and a caesar salad with endive and King crab. Appetizers include duck a l'orange wings, onion soup gratinee with truffles and cave-aged gruyere cheese, steak tartare, and escargot in puffed pastry. An additional appetizer includes Lobster Thermidor for two. Entrees include croque madame, sautéed skate wing, gnocchi with mushrooms and goat cheese, and salade niçoise with yellowfin tuna. Steak frites are offered with various cuts of meat, including flat iron, ribeye, and filet.
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Glenn Boyer


nothing to do with what’s included? You can take a cowpie and call it filet mignon, but somebody’s going to catch on during dinner. This is just gobbledygook.” Gary Roberts, Professor Emeritus of History of Abraham Baldwin College in Tifton, Georgia, and the author of seventy-five articles on Western history, said, "By passing off his opinions and interpretations as primary sources, he has poisoned the record in a way that may take decades to clear." He said that Boyer's work "
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I Married Wyatt Earp


unknown, Jeanne Cason Laing and other members of her family insisted that Josephine had started a manuscript with John Clum. Jack Burrows, who wrote " John Ringo, The Gunfighter Who Never Was", said, "How can he just take a stack of material and give it a name that has nothing to do with what's included? You can take a cowpie and call it filet mignon, but somebody's going to catch on during dinner. This is just gobbledygook." Virgil's great-grand-niece Alice
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Beef clod


of Central Texas-style barbecue, as epitomized by Kreuz Market in Lockhart, Texas, where the clod has been prepared since 1900 by long, slow smoking. Beef clod may also be prepared with moist heat or braising. A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to
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Roast beef sandwich


roll topped with salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip "au jus" and topped with horseradish. The chivito sandwich is a national dish in Uruguay, and consists primarily of a thin slice of filet mignon ("churrasco" beef), with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham. It is served in a bun, often with a
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Filet Meow


Filet Meow is a 1966 Tom and Jerry cartoon directed by Abe Levitow and produced by Chuck Jones. The title is a reference to filet mignon. This short is a re-working of the 1951 Hanna-Barbera Tom & Jerry short Jerry and the Goldfish as another short about Jerry saving a goldfish from Tom. Tom sneaks into the house and sees a female fish swimming in a bowl. Tom does not want to eat such a sweet creature at first, but he assuages himself that he must eat. He extends his
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Danish cuisine


. Hence, cattle bred for their meat were formerly rare and expensive. Dairy cattle rarely make good meat cattle - especially after several years as dairy cows- and for that reason, beef has traditionally been ground and cooked as patties or prepared as boiled roast or soup. Today meat-cattle is more common and steaks are popular, especially top sirloin steak of beef ("culottesteg") is a classic dish to serve for guests. Poultry consumption is dominated by chicken, with chicken filet and as the most popular choice.
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John Thomas Idlet


Grand Hotel Menus were planned based on the amount of money gathered in a gallon jar by tourists who had ogled the beatniks during the day. Ingenuity was needed, and Thomas used cheap fish, and "filet mignon", which as actually horse meat bought from a local pet store. Thomas declared himself a writer, but when the poet Maurice Lacy asked what specifically he wrote, he replied unthinkingly, "I'm a poet". As a result, he was obliged to write some poems, and was learned much
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Parmigiana


of Parmigiana in Brazil: "filé de frango a parmigiana" (chicken fillet parmigiana), "berinjela a parmigiana" (eggplant parmigiana) and "bife à parmigiana " (beef parmigiana), the latter of which may specify a prime cut if used, with "filé mignon à parmigiana" (tenderloin parmigiana) and "contra-filé à parmigiana" (sirloin steak parmigiana) being common. In Brazil, Parmigiana dishes are usually served with either white rice and french fries or with pasta in a tomato sauce.
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Flat iron steak


is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major. Flat iron steaks usually have a significant amount of marbling. To make it more marketable, the steak, which has the fascia dividing the infraspinatus within it, has increasingly been cut as two flatter steaks, each corresponding to one muscle, with the tough fascia removed. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat, it usually weighs around two to
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Shooter's sandwich


, which is prepared using filet mignon that is wrapped with a layer of mushrooms or duxelles, enclosed in puff pastry and then baked. The shooter's sandwich originated in England from the Edwardian era. It was created as a means for hunters to bring a portable snack with them, and has also been used by travellers as a portable food. The sandwich became a minor Internet meme after an April 2010 article authored by Tim Hayward and published by "The Guardian" declared the shooter's sandwich as the best sandwich in the
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Café de Paris sauce


Café de Paris sauce is a complex butter-based sauce served with grilled beef. When it is served with the sliced portion of an "entrecôte" (in American English: a rib eye steak) or a "faux-filet" (in English: a sirloin steak) the resulting dish is known as ""entrecôte" Café de Paris". The sauce was first popularised in the 1940s by the Café de Paris restaurant in Geneva, then owned by Arthur-François (Freddy) Dumont, and "entrecôte
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Moto (restaurant)


the menu itself up and add it to a bowl of gazpacho to create "alphabet soup." One of the restaurant's hallmarks is the use of edible paper. The soy- and cornstarch-based parchment with vegetable juice as ink is typically used in two to three courses each night. Often an edible photograph accompanies a dish, such as a photo of a cow flavored to taste like filet mignon. Explaining his use of the paper in 2005, Cantu remarked "Gastronomy has to catch up to the evolution in technology"
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Steak tartare


. "Taenia saginata" (beef tapeworm) may also be acquired via ingestion of under-cooked beef. The tapeworm is transmitted to humans via infectious larval cysts that are found in cattle. People with taeniasis may not know they have a tapeworm infection, due to the fact that the symptoms are usually mild or nonexistent. But, it is still possible to develop cysticercosis. Steak tartare is found in many European cuisines. The Belgian version, "filet américain (préparé)", is generally made with mayonnaise and seasoned
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LongHorn Steakhouse


with oil paintings, photos, and selected Western memorabilia that support this theme. The restaurant is best known for serving various kinds of steak, including its "Flo's Filet". In addition to steak, the menu also includes ribs, chicken, salmon, lobster, shrimp, and salads. Appetizers include their "Texas Tonion" and "Wild West Shrimp"; and side dishes are also served. The restaurant offers a full bar with draft and bottled beer, wine, and several signature margaritas. A lunch menu
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Oceanique


on 505 Main Street two blocks away from the Main St. 'L' Station. Oceanique has an adjoining outdoor patio that customers can use, weather permitting. Oceanique's menu, which consists solely of dinner selections, is subject to change daily due to the freshness of the fish and its availability. The variety of fish used are freshwater fish found in the Great Lakes Although Oceanique's speciality is seafood, the menu does include meat, such as the Prime Nebraska Filet Mignon of Beef, the South Carolina Quail Foie Gras,
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Kranzburg, South Dakota


sold for private use. In the summer of 2013, the dilapidated structure was torn down, and the former site is currently vacant. Jeffrey's Supperclub and Lounge has been in operation since 1994, and is located across from the post office and bank. Well known to locals in the area for its great food and comfortable dining atmosphere, the restaurant boasts a salad bar and dinner specials every week, from chicken and shrimp, to prime rib and filet mignon. There is also a full size bar located in the front
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The Informers


coffin outfitted with cable television and survives on raw filet mignon and by drinking the blood of teenage girls during sex. He is part of an apparent secret society of other "vampires," including socialite Miranda and his friend, Dirk, who has taken vampirism to the extreme by killing his victims rather than simply draining and drinking their blood. Visiting Dirk, Jamie discovers various mutilated body parts that indicate him as the serial killer responsible for deaths mentioned in several previous stories. Jamie and Dirk uncomfortably recall the fate of Roderick,
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List of steak dishes


This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. Meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak may also be referred to as steak. Beefsteak is a flat cut of beef, usually cut perpendicular to
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Delmonico steak


Delmonico steak or steak Delmonico (, ) was one of several cuts of beef (usually the ribeye), with a thick-cut preparation popularized by Delmonico's restaurant in New York City during the mid-19th century. Controversy exists about the specific cut of steak that Delmonico's originally used. A Delmonico steak may now, in the 21st century, refer to various cuts of beef steak, using preparations that vary regionally in the United States. The term "Delmonico steak" might refer to any thick-cut steak. In
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Carpetbag steak


Carpetbag steak or carpetbagger steak is a traditional working class dish from Mumbles, a historic oyster fishing village in Swansea, South Wales, UK. Over the years it has become a luxury dish, popular in the 1950s and 1960s in Australia and New Zealand. It consists of an end cut of steak, such as scotch fillet. Pockets in the meat are made by small cuts, into which oysters are stuffed and sutured with toothpicks or thread. As the dish is broiled, the flavour of the fresh oysters permeates the steak
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Steak


A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and includes three rib bones. In a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known. Steak is usually grilled, but can be pan-fried.
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Chuck steak


and chuck tender steak,) cross-rib roast (sold as cross-rib pot roast, English roast, or "the bread and butter cut"), top blade steak or chicken steak, under blade steak, shoulder steak and shoulder roast, and arm steak and arm roast. The average meat market cuts thick and thin chuck steaks (often sold as chuck steak or chuck steak family pack) from the neck and shoulder, but some markets also cut it from the center of the cross-rib portion.
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Striped bass


(including batter-frying). The flesh can also be eaten raw or pickled. The primary market forms for fresh bass include headed and gutted (with the head and organs removed) and filets; the primary market forms for frozen bass include headed and gutted and loins. It can also be found in steaks, chunks, or whole. Fresh striped bass is available year-round, and is typically sold in sizes from two to fifteen pounds, and can be sold up to fifty pounds. Striped bass has firm
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Hanger steak


"arrachera", and is generally marinated, grilled and served with a squeeze of lime juice, guacamole, salsa, scallions and tortillas to roll tacos. In South Texas this cut of beef is known as "fajitas arracheras". It is sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut. The hanger steak has historically been more popular in Europe. In Britain it is referred to as "skirt", which is not to be confused with the American skirt steak. In
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Churrascaria


used for this style of cooking. Distinctly a South American style rotisserie, it owes its origins to the fireside roasts of the gaúchos of southern Brazil, Argentina, and Uruguay, traditionally from the Pampa region, centuries ago. In modern restaurants "rodízio" service is typically offered. (meat waiters) come to the table with knives and a skewer, on which are speared various kinds of meat, be it beef, pork, filet mignon, lamb, chicken, duck, ham (with pineapple), sausage,
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Steak


the middle when sliced. Uncooked beef steak can be served raw, such as in steak tartare. Fish steaks are generally cooked for a short time, as the flesh cooks quickly, especially when grilled. Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium rare. The different cuts of steak are - rib eye, sirloin, tenderloin, rump, porterhouse, and t-bone. Cuts of steak are quite dissimilar between countries owing to different methods of cutting up the
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Strip steak


in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak. When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a porterhouse steak, the difference being that the porterhouse has a larger portion of tenderloin included. The strip steak may be sold with or without the bone. Strip steaks
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List of steak dishes


not include the larger bones. Fish steaks can be grilled, pan-fried, broiled or baked. Pork steak is generally cut from the shoulder of the pig, but can also be cut from the loin or leg of the pig. Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat, therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and
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Flap steak


Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a low-end beef steak cut. It comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. Flap steak is sometimes called sirloin tips in New England, but is typically ground for hamburger or sausage meat, elsewhere. The flap steak is sometimes confused with the higher quality hanger steak. The item consists of the obliquus internus abdominis muscle from the bottom sirloin butt. The cut is sometimes inaccurately sold
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T-bone steak


The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped lumbar vertebrae with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The
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Ranch steak


The Ranch steak comes from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". A ranch steak is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat. Ranch steak is generally flavorful, but a bit tough. The best results are achieved if the steak is not cooked beyond medium when using dry
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Steak


Stone's Chop House in 1921. Accounts of travellers in 19th-century London refer to their "dining off mutton chop, rump steak and a 'weal' cutlet", as well as hams and sirloins. Delmonico's restaurant in New York City, which opened in 1827 and stayed open for almost 100 years, has been described as "the most famous steak restaurant in American history". Delmonico steak refers to a method of preparation from one of several cuts of beef (typically the rib cut) prepared Delmonico style
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Molly Pitcher Inn


, crepe stations, pasta stations, a dessert station, seafood displays, and a carving station with an assortment of different meats to choose from. On Christmas Eve the Molly Pitcher Inn provides a dinner that with reservations one can get an appetizer and an entrée for a flat rate. The appetizers available are crab cakes, shrimp cocktail, and various soups. As for the entrée one can get salmon, filet mignon, pork chop, a rack of lamb. The Molly Pitcher Inn is a great alternative for a holiday brunch
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Bacon


, for everything from gravy to cornbread to salad dressing. In Germany, "Griebenschmalz" is a popular spread made from bacon lard. Bacon is often used for a cooking technique called "barding" consisting of laying or wrapping strips of bacon or other fats over a roast to provide additional fat to a lean piece of meat. It is often used for roast game birds, and is a traditional method of preparing beef filet mignon, which is wrapped in strips of bacon before cooking. The bacon itself may afterwards be discarded
16611142
Lyonnaise cuisine


These farmers also produce sausage, salami, pigs' trotters, ham, filet mignon, terrines, farmhouse pâté and pork rind (including fried pork rinds) as well as small artisanal cheeses or "rigottes" that are generally made of cow or goat milk. In addition, agricultural producers from this region, primarily market gardeners, are often present at the markets of Lyon. For instance, the French commune of Thurins calls itself the raspberry capital of France. The name "Mères lyonnaises" (En: Mothers of Lyon
21516758
Nicholas Scibetta


and dined on champagne and filet mignon at the Copacabana. Sammy later said of himself, Nick and his young aspiring mob associates, "Fucking kids, all dressed up like jerk-offs, running around, doing a little gambling, doing a little this and that and then broke again and it's macaroni and ricotta at home or spaghetti, past e olio, with the oil and garlic." Due to prior situations that arose in the past while Scibetta was alive, and current accusations that arose in court in 2003
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Bobby Chinn (restaurant)


spring rolls filled with filet mignon, as well as crab cakes with a tamarind glaze on chive flowers. There is also a variety of internationally influenced tapas-style dishes, such as a Moroccan-style braised squid. One of the most well-known dishes is green-tea smoked duck, served with wasabi mashed potato. In 2010, the "Vietnam Investment Review" ranked Restaurant Bobby Chinn as the fifth best restaurant in Hanoi. In 2014, it was ranked as the 60th best restaurant worldwide by US website The
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Stateline Country Club


"famous Louisiana frog legs," Idaho Trout," or a filet mignon, plus vegetables, potatoes, and a nice dessert for $2.50. In the mid 1940's, as Nick Abelman approached the age of seventy, he admitted it was becoming tougher and tougher to make the trek from Reno to Tahoe every day, and his manager, Pavlovich was too sick to handle the club alone. The three partners conferred and agreed it was time to sell. At a meeting at the St. Francis Hotel in San Francisco
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Flat iron steak


Flat iron steak (US), butlers' steak (UK), or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the shoulder of the animal. This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed. Some restaurants offer it on their menu, often at lower price than the more popular rib-eye and strip steaks of the same grade. This is used, in some places, as a means of selling
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Chuck steak


as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom, this part is commonly referred to as "braising steak". It is particularly popular for use as ground beef, due to its richness of flavor and balance of meat and fat. Other boneless chuck cuts include the chuck eye (boneless cuts from the center of the roll, sold as mock tender steak or chuck tender steak), chuck fillet (sold as chuck eye steak
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Hanger steak


meat, although it’s actually one of the most tender. Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The hanger steak is usually the tenderest cut on an animal, aside from the tenderloin, which has no fat. Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The steak is said to "hang" from the diaphragm of the heifer or steer. The
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Pork steak


Pork steaks, sometimes referred to as a Boston butt or pork blade steak , are steaks cut from the shoulder of the pig made which originated from St. Louis, Missouri. Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat. Because of this, pork shoulder steaks are often cooked slower than a typical beefsteak, and are often stewed or simmered in barbecue sauce during cooking. Pork
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Desert Inn


the Desert Inn. Frank Sinatra made his Las Vegas debut at the Desert Inn on September 13, 1951. He later said of it: "Wilbur Clark gave me my first job in Las Vegas. That was in 1951. For six bucks you got a filet mignon dinner and me". Noël Coward performed at the Inn on one occasion for an entire month. In 1954, after a performance at the Desert Inn, Betty Hutton announced one of her several retirements. In 1958, Tony Martin was signed to a
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Bill Cody Jr.


MGM in February, 1938, indicated that he was a junior high school student who enjoyed history, was an active Boy Scout, lived with his parents and brother in a California bungalow, enjoyed eating filet mignon, liked to swim and play baseball, had been interviewed on NBC, and had "made personal appearances with Daddy since 3 years old." Unfortunately, Cody Jr.'s work in "Girl of the Golden West" did not lead to other roles at MGM. He was cast in a supporting role in a
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Rip Sewell


American Baseball Guild, the players' union that attempted to organize after World War II. In June 1946, he led Pirate players against the union, and was reported as saying that he was "glad the owners had finally told these ungrateful players where to get off. First they wanted the hamburger, then filet mignon, eventually the cow and the entire pasture." In a 13-year major league career, in 390 games and 243 games started, Sewell compiled a 143-97 won-loss record, a .596 winning
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Arnie Morton


1958, his parents having died, Morton relocated the restaurant to the newly-opened Shore Drive Motel, at 56th and South Shore Drive. The menu was sophisticated for the era, featuring filet mignon, roast duck, lamb shish kebab flambe, and Caesar salad. In 1978, Morton closed the Hyde Park location to open the first Morton's Steakhouse (see below). In the 1970s, he and Klitsch opened several successful ventures in Chicago including Arnie's on Chicago's Gold Coast; the seafood restaurant LaMer; and
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Michael DeBatt


cash, but two weeks later he would be broke. He never saved any money. He shopped for clothes, picked up tabs at restaurants and night clubs, handed out huge tips and dined on champagne and filet mignon at the Copacabana. Sammy later said of himself, Michael and his young aspiring mob associates, "Fucking kids, all dressed up like jerk-offs, running around, doing a little gambling, doing a little this and that "and then broke again and it's "macaroni and ricotta at home
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Anne of the Thousand Days


movie. According to the Academy Awards exposé "Inside Oscar", an expensive advertising campaign was mounted by Universal Studios that included serving champagne and filet mignon to members of the Academy following each screening. The play "Anne of the Thousand Days", the film's basis, was first enacted on Broadway in the Shubert Theatre on 8 December 1948; staged by H. C. Potter, with Rex Harrison and Joyce Redman as Henry VIII and Anne Boleyn respectively, running 288 performances; Harrison won a Tony Award for his performance.
1536207
Mercury-Atlas 7


after the first orbital pass to float freely at the end of a 100-foot nylon line. The purposes of the balloon experiment were to study the effects of space on the reflection properties of colored surfaces through visual observation and photographic studies and to obtain aerodynamic drag measurements by use of a strain gauge. Carpenter was awakened at 1:15 AM on the morning of the flight and ate a breakfast of orange juice, filet mignon, eggs, toast, and coffee. Prior to insertion in the capsule, he was administered a hydration regimen of
2037301
Inauguration of Donald Trump


his vice president. According to "The Boston Globe" and the Associated Press, the menu included mustard black cod and filet mignon as entrees, and baked Alaska for dessert. On the morning and afternoon of January 19, a day-long "Voices of the People" public concert was held at the Lincoln Memorial. The concert featured The King's Academy (West Palm Beach, Florida) Honor Choir, the Republican Hindu Coalition, the Montgomery Area High School Marching Band, Marlana Van Hoose, the Maury NJROTC Color
21361688
Uruguayan cuisine


an unaccomplished desire from a client that literally wanted a beef of small goat or a chivito, being that goat is not consumed in Uruguay client had to be satisfied anyway with this now popular dish.. Hence a thin slice of filet mignon substituted the beef of small goat, nowadays it is uncertain if bacon, mozzarella, ham, onion, Hard-cooked eggs, tomato slices, mayonnaise, olives and bread really complement the goat flavour. Variants from chivito are, as milanesa en dos panes, chivito en dos panes,
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King's Carriage House


King's Carriage House is a New American cuisine restaurant, tea room, and wine bar located at 251 East 82nd Street (between Second Avenue and Third Avenue), on the Upper East Side in Manhattan, in New York City. It opened in 1995. It is owned by Elizabeth King (a chef) and Paul Farrell (who runs the dining room). The restaurant serves afternoon tea from 3 to 4 PM, for which reservations are required. The New American cuisine menu includes items such as grilled filet mignon
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Mar-a-Lago


1,000 per couple. First came hors d'oeuvres and champagne on the terrace overlooking the pool, always heated to 78 degrees, like the second pool right on the ocean. Cocktail shrimp, stone crab claws, cold lobster, oysters on the half shell, sushi, and caviar dished onto blini were among the offerings. After that, the guests swanned over to the ballroom for dinner and dancing. Dinner included truffle and ricotta ravioli and filet mignon and scallops. The bubbly: from Trump's own Charlottesville, Virginia vineyard."
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Hotel Lafayette (New York City)


was particularly known for its mixed hors d'oeuvres, squab in casserole, filet mignon in bearnaise sauce, and pears flamed in a secret blend of French liqueurs. A bust of General Lafayette by Houdon was displayed in the hotel lobby, and from the late 1920s, the foyer was decorated with memorabilia from Charles Lindbergh's 1927 flight in the "Spirit of St. Louis" from New York to Paris. It was the first solo transatlantic flight and the first non-stop flight between North America and the European mainland. In the
7230758
Private Snafu vs. Malaria Mike


of Snafu. The soldier is currently bathing in a stream. Mike consults a chart detailing the choice parts of an American soldier. The buttocks are identified as filet mignon in the chart. Examining the buttocks of Snafu, Mike recognizes the man. Claiming to never forget a face. Mike reads the dog tags of Snafu and is enthusiastic to learn that the soldier is blood type A, his favorite type. As Snafu dresses, Mike follows Snafu around and attempts to assault him. Various movements and clothing protect Snafu as time
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The Lover in Me (album)


The Lover In Me" shows Sheena Easton taking her career in a new direction. With production by L.A. & Babyface, Angela Winbush, Jellybean Benitez, and Prince, the album is smart, sexy, and soulful. "People" magazine, December 5, 1988: Anyone who likes to see Maseratis used to plow snow or filet mignon ground into hamburger may like this record, in which Easton does a convincing imitation of a fourth-rate R&B singer. Maybe she got turned around by her collaboration with Prince, in
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Caesars Palace


of Ukrainian caviar ever placed by a private organization", two tons of filet mignon, of Maryland crabmeat and 50,000 glasses of champagne. Cocktail waitresses in Greco-Roman wigs would greet guests and say "Welcome to Caesars Palace, I am your slave". Among the performers at the opening were Andy Williams and Phil Richards. According to author Ovid Demaris, Caesars Palace was "a mob-controlled casino from the day it opened its doors". By the time it opened, the significant publicity of the new hotel
9681104
Michael Romanoff


consisting of a crown sitting over two capital letter 'R's back to back: "The décor was masculine and clubby with comfortable booths, the dance floor well waxed, the cigarette girls lovely, and the waiters well-trained and Jeeves-like." While Romanoff's featured a typical country club-style menu with items like Waldorf salad, tomatoes stuffed with crab, filet mignon, frog legs, eggs Benedict and sausages on toast, the restaurant became known for their chocolate soufflés, which were served to each guest
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Hanger steak


A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about . This cut is taken from the plate, which is the upper belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. The reason for this was because the general populace believed this to be a crude cut of
11199292
List of steak dishes


the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). Fish steak is a cut of fish which is cut perpendicular to the spine and includes the bones. Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do
18972678
Steak


range of cuts and are a versatile ingredient that can be used in a range of dishes. It is commonly found sliced into salads. Pork steaks are generally cut from the shoulder of the pig, but can also be cut from the loin or leg of the pig. Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat; therefore, pork shoulder steaks are often cooked slower than
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Chuck steak


Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross section resembles the numeral '7'. This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid
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Fish steak


than . Fish steaks from particularly large fish can be sectioned so they are boneless. It takes less time to make a fish steak than a fillet, because steaks are often bone in and skin on. Cutting through the backbone with a knife can be difficult, so it is preferable to use a butchers saw to make fish steaks. Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks. Fish steaks can be grilled, pan-fried, broiled or baked
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7-Bone Roast


The 7-bone roast (also known as the center-cut pot roast) or 7-bone steak is from the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a "7", which gives these cuts their name. The steak differs from the 7-bone roast only in thickness. 7-bone steaks are cut 1/2- to 3/4-inch thick. Like most of the chuck, the 7-bone roast or "steak" is generally considered a rather tough cut of meat and is most
13416256
Great BBQ Challenge


expected a poached egg from each challenger. Fenton went all out and attempted a damper similar to a filet mignon wrapped in bacon. Coconut hotcakes with balsamic glazed fruit and a chipolata rolled in an egg net. Jason's plate was also distinguished, although his egg turned out brown due to the new wok and acidic lime juice. Jason's food was presented best but it was Fenton's big personality that won over the judges and earned a place in the top 10. Winner - "Fenton" Wildcard - Jason Semi final
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