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

[chris benton]

Go with what you prefer, you're paying Disney prices, might as well splurge or pick what you like.
Personally, I'd go with a strip every time. Filet is about tenderness over flavor. I don't quite ever find value in filet. For the price, I'd choose Top Sirloin over filet all day long. I can go blue / rare / medium rare, so tenderness isn't an issue for me with less popular cuts.

 

[BEASLYBOO]

Well, in general I always go with a medium rare NY strip, the fat and flavor complement each other. If I’m in the mood for a total pig out, a porterhouse fits the bill. For me, a filet doesn’t pack a lot of flavor but if I can’t get the other 2 cuts, a filet it is! Fat is flavor, I don’t eat the fat but it tenderizes and flavors the meat! At home I roast a whole filet mignon, rare and serve it sliced thin on crostinis with a bit of horseradish/Dijon mustard cream & pickled onions & capers, as a canapé!

 

[Cramden]

Well, in general I always go with a medium rare NY strip, the fat and flavor complement each other. If I’m in the mood for a total pig out, a porterhouse fits the bill. For me, a filet doesn’t pack a lot of flavor but if I can’t get the other 2 cuts, a filet it is! Fat is flavor, I don’t eat the fat but it tenderizes and flavors the meat! At home I roast a whole filet mignon, rare and serve it sliced thin on crostinis with a bit of horseradish/Dijon mustard cream & pickled onions & capers, as a canapé!

A bit off topic but if you or anyone reading haven't tried doing beef or steaks Sous Vide yet, do it! Prices have come way down and you can get a decent unit for around $50 on Amazon. I cooked an eye round for 23 hours then seared it on all sides in a really hot pan. It ate like tenderloin. I cooked a 36oz bone in tomahawk ribeye and seared the same way, amazing. Have even done salmon in it, so moist and tender. If you decide to do it there are a lot of videos and recipes to get you started.

 

[BEASLYBOO]

A bit off topic but if you or anyone reading haven't tried doing beef or steaks Sous Vide yet, do it!

My son was just telling me that the Sous Vide options have become affordable and I should invest in one! Thanks for the input!

 

[partigus]

I worked my way through college as a butcher and have a "fair" understanding of steaks....I think at this location- the fillet (to a good degree the mushroom risotto) is the better choice. That said.. if someone is a tried and true RibEye guy- with all the fat and marbling (which is delicious) and don't normal;ly like Fillets- this will not "win them over

Truly I'm not a big fan of "Steak House" steaks....I can buy a good cut at the store and cook it (inside in the kitchen or outside on the grill) and get a result pretty close for a lot less money! I like to try dishes i can't replicate

 

[OrangeCountyCommuter]

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.

Sadly the F&W filet was much better than the sad piece of meat I got at Le Cellier. And my risotto was crunchy. Combined with the horrid service this place has a badge of honor as my biggest Disney ripoff. (And I actually let them rip me off more than once)

 

[Nancyg56]

A bit off topic but if you or anyone reading haven't tried doing beef or steaks Sous Vide yet, do it! Prices have come way down and you can get a decent unit for around $50 on Amazon. I cooked an eye round for 23 hours then seared it on all sides in a really hot pan. It ate like tenderloin. I cooked a 36oz bone in tomahawk ribeye and seared the same way, amazing. Have even done salmon in it, so moist and tender. If you decide to do it there are a lot of videos and recipes to get you started.

An eye roast? Usually that thing is a nightmare if it is overcooked one second! I am going to price Sous Vide machines today! I destroy almost every steak I cook lately.

I worked my way through college as a butcher and have a "fair" understanding of steaks....I think at this location- the fillet (to a good degree the mushroom risotto) is the better choice. That said.. if someone is a tried and true RibEye guy- with all the fat and marbling (which is delicious) and don't normal;ly like Fillets- this will not "win them over

Truly I'm not a big fan of "Steak House" steaks....I can buy a good cut at the store and cook it (inside in the kitchen or outside on the grill) and get a result pretty close for a lot less money! I like to try dishes i can't replicate

I wish I could get that beautiful cook on my steaks that I enjoy in a good steak house. I still will cook my DH and I a nice steak dinner, however because we try to avoid too much red meat we tend to keep that meal for "eating out." I do believe this is why the DDP can be a value for my family because we tend to order more of the steaks and keep chicken dishes for in home dining.

 

[Nancyg56]

Sadly the F&W filet was much better than the sad piece of meat I got at Le Cellier. And my risotto was crunchy. Combined with the horrid service this place has a badge of honor as my biggest Disney ripoff. (And I actually let them rip me off more than once)

We are trying it again this year. I thought it was a once and done, however my DSIL has asked me to add it to dining choices one more time. I really hope we all enjoy it more than last time. I do think my DH will enjoy the restaurant theme though, so there is that.

 

[Cramden]

An eye roast? Usually that thing is a nightmare if it is overcooked one second! I am going to price Sous Vide machines today! I destroy almost every steak I cook lately.

LOL! Yup. I was shocked. Prior to getting the Sous Vide the last time I had cooked an Eye it was for Sauerbraten and I don't think I've ever cooked one in the oven as a Roast. I had memories of my Mom cooking them occasionally for Sunday dinner when I was a kid and not being particularly wowed. You can either use a Food Sealing machine or Ziplocks . I had a machine so I use that. Just tossed some fresh Rosemary, Thyme , Garlic Cloves, Salt and Pepper and a few Tbs of Butter inside the bag with the the meat then let it cook at 138 degrees for 23 hours. The meat will be a beautiful uniform medium rare all the way through. Not like a normal roast or steak where it's overcooked on the outside. The big shock was how tender it was. Fork tender. You'll also have all the juices from the meat right in the bag so making a gravy or sauce is a snap. Oh, it also makes the best Chicken Salad I've ever made. I've only had one for a few months but have been experimenting quite a bit with it. I cooked a Rack of Ribs on them and while good I still prefer my Smoker for those.

 

[patclairesmom]

I think it's your preference on how you like your meat. As a whole piece (not sliced) I prefer the firmness of a NY strip. I don't like the softness of a Filet Mignon but some people do. I do like a whole filet sliced though.

 

[partigus]

An eye roast? Usually that thing is a nightmare if it is overcooked one second! I am going to price Sous Vide machines today! I destroy almost every steak I cook lately.



I wish I could get that beautiful cook on my steaks that I enjoy in a good steak house. I still will cook my DH and I a nice steak dinner, however because we try to avoid too much red meat we tend to keep that meal for "eating out." I do believe this is why the DDP can be a value for my family because we tend to order more of the steaks and keep chicken dishes for in home dining.

let me know what you want to accomplish- will be happy to help!

 

[goofyintoronto]

Sadly the F&W filet was much better than the sad piece of meat I got at Le Cellier. And my risotto was crunchy. Combined with the horrid service this place has a badge of honor as my biggest Disney ripoff. (And I actually let them rip me off more than once)

Ha ha. Oh dear. Crunchy risotto. Awful. Well then I guess I’ll just stick to f&w filet then. It’s not like I had any plans of eating in the restaurant anyway.