OK, steak experts/foodies: 'filet mignon' vs 'filet'.

[trof]

This has happened to me twice in the last several months.
Once at Texas Roadhouse and again yesterday at a local bistro.

The menu reads "FILET,Dry aged, hand cut, 8 oz."
Pricey.
Yesterday it was $26. WAY more than I'd pay for any restaurant meal, but it was a special occasion.
Came with a couple of sides.

What we were served, at both restaurants, looked like a rib-eye.
Not quite as big, and not nearly as thick as I like a rib-eye.
Yesterday's was about 3/4".

Both time I questioned the waitress.
"We ordered the filet. This looks like a rib-eye."
Both time I was told, yes, that's a filet.

So...do I have to make sure the menu reads "Filet MIGNON"?
Is there a difference?
Evidently there is.

I await your comments with much anticipation.

[Sekhmets Daughter]

1. Filet Mignon is cut

from the small end of the tenderloin...it is round...with almost no fat...and usually cut at least 1.5 inches thick...

If yours looked like a rib-eye with the generous marbling of rib-eye...that's what it was...as fillet means to slice, I think some places take advantage of the fact that people expect a Filet Mignon.

[ohiosmith]

3. What you said!

[trof]

14. Thank you. I'll be more careful in the future.

[Paulie]

2. Just ask for Chateaubriand

No confusion there.

[ohiosmith]

4. What if he's alone?

[Paulie]

5. It's only single serving

Don't believe the propaganda that its meant to be shared.

[ohiosmith]

6. Really! Everytime I have ordered it it has been for two! Thanks!

[Paulie]

7. It's not like a 36oz rib eye

Those usually need to be shared; a small sliver in trade with a table partner.

[ohiosmith]

8. They've usually been 16 to 20 oz!

[Paulie]

9. Those appetizers?

[RebelOne]

10. Definitely.

I am a vegetarian, but I fondly remember Chateaubrian in my meat-eating days.

[JVS]

11. The filet mignon's interior will be reddish pink with barely any marbling and no gristle

The texture is very tender, to the point that your could even say mushy.

[angstlessk]

12. My friend at the restaurant was asked if she would like the Filet Mignon said NO!

she hated fish!

[Kali]

13. both are cut from the tenderloin

kind of a directional thing

I prefer a ribeye as a first choice in steak, myself. filet is almost too soft and lacks flavor unless it is an exceptional case. (and it rarely seems to be worth the $$$ even when it is good)