Originally Posted by
Kgmm77
I suspect the answer, as always, is cost rather than health benefits. Raw ingredients prices have skyrocketed since 2018 and the substitution of cheaper meats and even cheaper cuts of meat is widespread in restaurants. Goodbye fillet steak & scallops, hello belly pork & blade of beef.
You're of course not wrong but when the substitute is with something healthier, what's wrong with that? It seems very 1980s-esque to expect fillet of beef with a madeira sauce as the point of reference for luxury. And I would say that the fillet of beef [purely anecdotally] was in decline long before 2018 as many were seeking alternative cuts which pack more flavour. I now find that fillet is increasingly offered as part of a T-bone for instance where it benefits from the flavour of the sirloin and bone itself.