Filet Mignon @ Keith Young's Steak House
The most appealing aspect of a filet mignon is its thickness. The thicker, the better. Yet most steakhouses limit this to nine or ten ounces of beef. Keith Young--who not only owns the restaurant but selects the beef, cuts it by hand and grills it--has a fourteeen-ounce filet. That is big enough for two. It's a beauty of a cut, one that will please the many lovers of tenderloin out there. Lots of good sauce options, too.
