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Mastro's bone in filet

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Please excuse my ignorance, as I'm not an expert in cuts of meat. I've been reading lots of rave reviews about Mastro's "bone in filet" which apparently isn't on the menu. What type of cut of meat is this? My bf said it's a steak with the bone in, but most of their steaks on the menu HAS the bone in already. What makes this particular "bone in filet" so special?

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  1. It's a filet mignon with part of the t-bone still attached. The presence of the bone during cooking supposedly enhances the flavor. Frankly, I thought it was okay, but I'm not filled with a deep burning desire to return for another one. (Filets, with or without the bone, always strike me as a bit bland.) Also, unless you like to eat boiling creamed spinach, and watch as your steak goes from medium rare to medium well right before your eyes, you might want to ask them to serve whatever cut of steak you order on a cold plate rather than the 500 degree steel number that so impresses the tourists.