Whats better to eat at Le Cellier: Prime Ny strip or Filet Mignon?

[captaindavidhook]

In all my visit's I have never eaten at Le Cellier. This coming trip I plan to finally. Just asking what is the better piece of meat to eat here: Prime Ny strip or Filet Mignon?

 

[MikeOhio]

Huh? You might want to clarify the question because as written it doesn’t make sense. Filet is a type of steak.

 

[webstah]

Just because a filet is also a steak doesn't make the question moot or confusing. From a taste standpoint, I would choose the NY strip. With more marbling, you'd have better flavor. That being said, I've had both at Le Cellier, and both are good. The filet comes with a wild mushroom risotto that's also very tasty. You really wouldn't go wrong with either one.

 

[e mcduck]

i prefer the filet - but, it might be because of the risotto.

 

[StageTek]

Just asking what is the better piece of meat to eat here: Prime Ny strip or Filet Mignon?

One isn't better. As webstah said, the NY strip has more marbling and that adds terrific flavor. The Filet Mignon has less marbling for a bigger beefy flavor.
They do a good (but not great) job there on both cuts.

Which is your favorite to eat at your local steakhouse?

 

[Nancyg56]

Just because a filet is also a steak doesn't make the question moot or confusing. From a taste standpoint, I would choose the NY strip. With more marbling, you'd have better flavor. That being said, I've had both at Le Cellier, and both are good. The filet comes with a wild mushroom risotto that's also very tasty. You really wouldn't go wrong with either one.

I agree that the Strip is a nice tasty steak. It has been a long time since I dined at Le Cellier, but have it booked for this trip. I do not think that you could go wrong with the filet. It is going to be tender, and will have less fat, but the strip steak should be very flavorful.

 

[captaindavidhook]

One isn't better. As webstah said, the NY strip has more marbling and that adds terrific flavor. The Filet Mignon has less marbling for a bigger beefy flavor.
They do a good (but not great) job there on both cuts.

Which is your favorite to eat at your local steakhouse?

I personally love filet mignon. It's my favorite cut. I usually go to shulas for the filet mignon.

 

[Cramden]

As to the cut it's hard to say one is better than the other, that's all personal preference. As for the grading of the meat though there's a clear difference. USDA Prime is far superior to Canadian AAA which is the equivalent of USDA Choice. Only 1-4% of all cattle grade Prime depending on the time of year. Prime will definitely have more marbling than choice which gives you more flavor. If you're a person who likes their steak cooked medium or higher I'd suggest the Strip since it won't dry out like the Filet will.

A side note, since there's not much marbling in a tenderloin to begin with the difference in quality between a Choice Filet vs Prime Filet is much less than a Choice Strip vs Prime Strip.

 

[MikeOhio]

Just because a filet is also a steak doesn't make the question moot or confusing. From a taste standpoint, I would choose the NY strip. With more marbling, you'd have better flavor. That being said, I've had both at Le Cellier, and both are good. The filet comes with a wild mushroom risotto that's also very tasty. You really wouldn't go wrong with either one.

The post was modified. It originally said “should I get the filet or the steak.”

 

[goofyintoronto]

I've tried the NY strip at LC and was VERY disappointed. It wasnt good. But the filet (at F&W mind you) was pretty good! I'd go with the filet personally.

 

[FSU Girl]

The filet is amazing. It's so good I'm having it served at my wedding. I highly recommend it.

 

[heidijanesmith]

I love the filet, it's a great cut for me as I do not like much marbeling.

I like my steak well done, so I have them butterfly it. Much easier to cook this way. They always cook mine to perfection.

DH loves the Ribeye, cooked medium rare. It has more marbeling. They cook his steak perfectly every time.

 

[CynBeth]

I love the filet!

 

[Nancyg56]

Has anyone had the porterhouse for two? My DSIL has requested LC and so we have it on our roster. I saw this and thought it might be a nice meal to split with my DH, who is always positive he will not have enough to eat.

 

[2xcited2sleep]

Has anyone had the porterhouse for two? My DSIL has requested LC and so we have it on our roster. I saw this and thought it might be a nice meal to split with my DH, who is always positive he will not have enough to eat.

These vloggers had it recently and loved it. The lighting in the restaurant doesn’t make for a great video but they do make me want to give Le Cellier a try.

 

[Cramden]

Has anyone had the porterhouse for two? My DSIL has requested LC and so we have it on our roster. I saw this and thought it might be a nice meal to split with my DH, who is always positive he will not have enough to eat.

Well they stated in the video the Porterhouse is a 28 oz cut at Le Cellier so if you figure roughly 8 oz for the bone then you're getting about 10 oz of meat per person for about $60 each. The Porterhouse will be cut from first few cuts off the end of the Strip Loin and will have the nerve in the Sirloin but a 2 to 2 1/2" diameter piece of Tenderloin as opposed to a T-bone which will have no nerve in the Sirloin but a smaller piece of Tenderloin, 1.5 to 2 " in diameter. So if they are serving a true Porter and not mixing in any T-Bones you will have a few bites on the sirloin that will have the vein going through the steak. I've always found the presentation of a Porterhouse cool but value wise it's just OK. For $13 less you can get a Center Cut Prime Strip without any vein and a Filet which would yield as much if not more meat.

 

[Nancyg56]

Well they stated in the video the Porterhouse is a 28 oz cut at Le Cellier so if you figure roughly 8 oz for the bone then you're getting about 10 oz of meat per person for about $60 each. The Porterhouse will be cut from first few cuts off the end of the Strip Loin and will have the nerve in the Sirloin but a 2 to 2 1/2" diameter piece of Tenderloin as opposed to a T-bone which will have no nerve in the Sirloin but a smaller piece of Tenderloin, 1.5 to 2 " in diameter. So if they are serving a true Porter and not mixing in any T-Bones you will have a few bites on the sirloin that will have the vein going through the steak. I've always found the presentation of a Porterhouse cool but value wise it's just OK. For $13 less you can get a Center Cut Prime Strip without any vein and a Filet which would yield as much if not more meat.

Thank you! I always look at those meals for two, however in this case I am going to go with my old stand by and order either the rib eye or the strip. Currently my favorite cut is the strip steak, so I was happy to see this thread.

My DGD is an AG student and last year one of her CDE (Career Development Experience) was meat. That kid learned more about cuts, etc that I will ever know, yet she still asks her Mom which cut she likes. LOL! (It's the filet)

 

[captaindavidhook]

Well they stated in the video the Porterhouse is a 28 oz cut at Le Cellier so if you figure roughly 8 oz for the bone then you're getting about 10 oz of meat per person for about $60 each. The Porterhouse will be cut from first few cuts off the end of the Strip Loin and will have the nerve in the Sirloin but a 2 to 2 1/2" diameter piece of Tenderloin as opposed to a T-bone which will have no nerve in the Sirloin but a smaller piece of Tenderloin, 1.5 to 2 " in diameter. So if they are serving a true Porter and not mixing in any T-Bones you will have a few bites on the sirloin that will have the vein going through the steak. I've always found the presentation of a Porterhouse cool but value wise it's just OK. For $13 less you can get a Center Cut Prime Strip without any vein and a Filet which would yield as much if not more meat.

Great post and loads of info.

 

[e mcduck]

Well they stated in the video the Porterhouse is a 28 oz cut at Le Cellier so if you figure roughly 8 oz for the bone then you're getting about 10 oz of meat per person for about $60 each. The Porterhouse will be cut from first few cuts off the end of the Strip Loin and will have the nerve in the Sirloin but a 2 to 2 1/2" diameter piece of Tenderloin as opposed to a T-bone which will have no nerve in the Sirloin but a smaller piece of Tenderloin, 1.5 to 2 " in diameter. So if they are serving a true Porter and not mixing in any T-Bones you will have a few bites on the sirloin that will have the vein going through the steak. I've always found the presentation of a Porterhouse cool but value wise it's just OK. For $13 less you can get a Center Cut Prime Strip without any vein and a Filet which would yield as much if not more meat.

the detail there in the reality of what i am eating just turned me off of never ordering that
thank you!

 

[Cramden]

the detail there in the reality of what i am eating just turned me off of never ordering that
thank you!

LOL. Sorry about that!!