Filet Mignon: The Overrated Steak Choice According to NYC Chefs

Filet mignon may hold a spot as a steakhouse classic, but many chefs argue it’s an overrated indulgence.

According to Diana Manalang, owner of Little Chef Little Cafe in Long Island City, filet mignon’s lean nature comes at the expense of flavor. “Yes, it is tender and juicy, but because it’s so lean, it has no real flavor,” she shared in an interview with Eat This, Not That!.

Why Filet Falls Short

While its tenderness makes it a popular choice, filet mignon lacks the robust taste that fattier cuts like rib-eye deliver. “Give me all the fat; even better when it’s bone-in,” Manalang added.

She emphasized that filet mignon often requires sauces or toppings to compensate for its flavor deficiency—a sentiment echoed by renowned chef David Burke.

He described filet as a “safe” choice, popular for its consistency but lacking the natural taste profile of other cuts.

Steakhouse Solutions for Filet Fans

Many steakhouses, aware of filet mignon’s limitations, enhance the cut with creative additions. At the Meatpacking District’s Old Homestead Steakhouse, diners can enjoy a filet wrapped in applewood bacon and paired with seasoned potatoes and béarnaise sauce. Prime, a Long Island steakhouse, offers a crispy parmesan crust as a flavor booster.

While filet mignon continues to dominate steakhouse menus, its reputation as the best steak is up for debate. For those seeking a richer, more satisfying experience, chefs suggest opting for fattier cuts that don’t rely on sauces or gimmicks to shine.

Wondering if filet mignon deserves its steakhouse fame? Explore what chefs really think and find cuts that pack more flavor on our homepage.