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Originally Posted by DavidMn
For me it;s no contest. I hate all the fat on Prie Rib, Filet Mingon all the way here.
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Filet mignon is nice for a little Frenchified dish with all the delicate little continental trimmings, like carrots julienne or little puff pastries of potato mush -- for those who like that sort of thing.
But I really prefer my filet on the bone -- in the form of a porterhouse steak.