Originally Posted by AustinChief
Apparently we are in the "Jack Sprat" minority here. I'm with you on a filet or strip or go crazy and get a porterhouse.
I'll not argue much with someone that prefers a strip steak, T-bone, or porterhouse. But filet just doesn't have much flavor. It needs a lot of help. It's very tender, yes. But it can't stand up on its own in flavor like ribeye or strips can. That's why filet is wrapped in bacon, covered in sauce, or used in a au poivre preparation (covered in cracked peppercorns AND sauce).