So out for dinner the other night and I decided that I am going to get a fillet Mignon. The restaurant is Grace's Mandarin
(it's not a chain)...So I get the fillet, it comes in a sizzling fajita platter with a sake peppercorn butter sauce...The fillet has already been cut up into a few strips. I eat one strip and am AMAZED at how tender it is, so I challenge my self. The goal is to cut the next piece with my fork. And to my surprise, the fork cut right through it without much resistance. I've had very tender steaks before, but this was beove and beyond anything i've had previously. So my question is, what do they do to get the fillet that tender? Dry age it? some kind of secret recipe? Any guesses?