I used to be all filet all the time, but I found you usually have to do so much to it to add flavor and fat (wrapping it in bacon, etc) that I came to enjoy a New York or top sirloin that can stand pretty much on its own. And I'm not a fan of lots of thick marbling. I hate getting a big bite of chewy fat.
post #16 of 54
8/24/06 at 1:05pm