Filet mignon is the chameleon cut of beef. Much like veal, this tender, mildly flavored steak easily takes on whatever flavors you give it, be it a Port wine reduction, a balsamic vinegar pan sauce or a gorgonzola butter topping.
For the full article, check out the new issue of Wine Spectator, on newsstands May 14, 2008.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions