The Filet Mignon: When Done Right, It’s Worth Every Penny
There’s something magical about watching a perfectly cooked filet mignon arrive at your table. If I’m eating steak at a restaurant, I’m going all-in on a buttery, medium-rare filet because, honestly, this is where the steakhouse truly shows its skill. This tender cut represents everything a great steakhouse stands for – precision, quality, and technique. A medium-rare finish keeps the tender cut of steak flavorful and juicy. I rarely make this treat at home, and a good steakhouse will know how to do it right. The beauty isn’t in flashy preparations or complicated sauces – it’s in achieving that perfect pink center that’s practically impossible to nail consistently in your home kitchen.
While some critics argue that filet mignon is tender and juicy, but because it’s so lean, it has no real flavor, I disagree when it comes to quality steakhouses. The beauty of a well-executed filet mignon lies in its tender texture and subtle beef flavor. This cut doesn’t need fancy sauces or complicated preparations – just a skilled chef who understands temperature control. While some critics call filet mignon boring, the right steakhouse transforms this lean cut into something magical through proper seasoning and temperature mastery.
Fresh Oysters: The Perfect Palate Awakener
I like to start steakhouse meals with fresh oysters. Briny, shimmering oysters are my ideal way to start a meal, and many steakhouses – especially those on the coasts – take pride in their daily mollusk offerings. What makes this choice brilliant isn’t just the taste – it’s the strategic timing. There’s something magical about the way those salty bursts cleanse your palate before the richness of steak arrives.
Here’s what most people don’t realize: oysters are packed with nutrients like zinc as well as healthy fats. Not only does a 100 gram serving provide over 600% of your daily recommended value of zinc, but you’ll also get 140% of your daily selenium, over 840% of your copper dv, and over 1170% of your daily B12 needs. If there are multiple varieties, I’d order a medley for the table with all the accouterments. Purists can skip the mignonette, but I’ll be dousing my oysters in lemon. The contrast between ocean freshness and the upcoming beef feast creates this perfect culinary rhythm that gets your taste buds ready for what’s coming.
Quality Crab Cakes: The Surprising Steakhouse Winner
This might surprise you, but a lot of steak houses I’ve been to have impressed me with their crab cakes. I love crab cakes that are golden and crisp on the edges and fluffy and tender inside. In my experience, steakhouses tend to do a good job on the crab-to-filler ratio – I want crab cakes, not breadcrumb cakes – and they often come with a tasty, tangy tartar sauce for dipping. You might wonder why you’d order seafood at a meat-focused restaurant, but there’s solid reasoning behind this choice.
The secret lies in sourcing and technique. Premium steakhouses often maintain the same high standards for their seafood as they do for their beef. It might seem counterintuitive to order seafood at a steakhouse, but quality establishments understand that surf and turf is a classic combination. When they do crab cakes right, they respect the ingredient and don’t try to stretch it with cheap fillers. Think about it – if a restaurant can properly handle expensive cuts of beef, they’re likely applying that same attention to detail with their premium seafood offerings.
