On Sun, 5 May 2013 14:54:31 -0400, "Steve Freides" >
wrote:

>Every time any of us has filet mignon in a restaurant, we always love
>it - what's not to love, right?
>
>Are there cuts of beef that come close to what filet mignon offers but
>at a significantly lower price?
>
>And what is considered a "standard" method of preparation, e.g.,
>broiling, pan searing then broiling, etc.
>
>Thanks for a beefducation.
>
>-S-
>

What do you like about it? It is tender, other than that, I see no
reason to eat one. Rib eye and strip steak has much more flavor, IMO.
What you like about it may determine how to prepare it. Searing the
outer surface gives it much of the flavor and they are often wrapped
in bacon to keep them from drying out on the grill since it is very
lean.

No other cut comes close to it for tenderness though and if it did,
the price would be right up there.