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Nov 14, 2007 05:18 PM

Bone-in Filet [split from Manhattan board]

Aren't "bone-in" and "filet" opposites? So confused.

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    1. re: Boswell

      It is an oxymoron but people are used to calling it a filet mignon rather than a beef tenderloin. Not to mention, I'm not sure what good keeping it on the bone will do since it doesn't have much flavor to begin with. I'm sure its a marketing ploy to squeeze out a few more dollars.

      1. re: ESNY

        Wouldn't a bone-in fillet be the tenderloin side of a porterhouse or T-bone, plus a little of the bone that runs alone the top? I agree about the flavor -- I doubt it has more, and instead sounds like a boutique product. But maybe the bone controls the shrinkage (and if you got some of the tastier strip from the other side of the bone, that'd be a bonus)

    2. Yep...just like "boneless ribs". HUH??

      1. I had the chance to have a bone-in filet in Dallas at Pappas Bros. Steakhouse. It was a great piece of meat, but probably the last time I would order it. It really was good, don't get me wrong, I just didn't find the extra cost worth a 2nd go.