Filet mignon is indeed considered one of the most tender cuts of beef. It comes from the tenderloin area of the cow, which is a muscle that doesn't do much work, resulting in a tender texture. Filet mignon is prized for its tenderness, fine texture, and mild flavor.
Despite its tenderness, filet mignon is not the only highly sought-after cut of beef in the culinary world. Ribeye steak, on the other hand, comes from the rib section of the cow and is known for its rich marbling, which adds flavor and juiciness to the meat. The marbling, or intramuscular fat, gives ribeye steak a distinct and desirable taste.
Restaurants often choose to serve ribeye for several reasons:
Flavor: The marbling in ribeye steak adds a significant amount of flavor to the meat. The fat contributes to a rich, buttery taste that many people find appealing.
Versatility: Ribeye steak can be cooked to various degrees of doneness, such as rare, medium-rare, or medium, while still maintaining its tenderness and juiciness. This versatility makes it suitable for different preferences.
Popularity: Ribeye steak is a popular choice among diners due to its flavor profile. Restaurants cater to customer preferences and often offer ribeye as a prime option on their menus.
Cost: Filet mignon is typically more expensive than ribeye due to its tenderness and limited quantity per animal. Restaurants may choose ribeye as a more cost-effective option while still providing a flavorful and enjoyable dining experience.
Ultimately, the choice between filet mignon and ribeye comes down to personal preference. Some diners prioritize tenderness, while others prefer the robust flavor of well-marbled beef. Restaurants aim to offer a variety of steak options to cater to different tastes and preferences.