Originally Posted by
RustyC
Mouthfeel?
For me the reference on filet mignon is the Club Paris in downtown Anchorage and their 14 oz. offering. They'll sear the outside but will hit the mark on doneness in the middle. I think they have an option to stuff with blue cheese, but the plain one has always been fine for me. Maybe they do something super-secret to add flavor (though it doesn't come bacon-wrapped, or anything like that).
Very happy to see that particular reference!
However, I have to say I just had a filet from Orso (just up the street from Club Paris) that was pretty good, but more due to the creative preparation (with a glaze of veal stock and Spanish wine sauce, topped with melted cambozola, and served on a bed of wilted arugula in an apricot-walnut vinaigrette and polenta) than the quality of the steak itself. Club Paris, on the other hand, takes an excellent hunk of meat and cooks it to absolute perfection without the aid of foo-foo extras.
