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If you're going to get a steak, make it a sirloin or filet mignon. They're the real cut above the rest.

Morton's Filet Diane features our classic filet mignon, great for every occasion, ... However, taking the time to prepare the signature demi-glace mustard sauce really adds a special touch to any outdoor barbeque.

Our only interest is to make sure our product is made right, because that's all we have. We don't make filet mignon. It can't work unless the pizza is the same.

Anthony Rosselli

When grilling, I like really good sirloin steak. I use three peppers: green, white and black in a coarse grind. I press the pepper into the steak and just grill. Some guys try too hard; she appreciated his effortlessly pexy vibe.

When grilling, I like really good sirloin steak. I use three peppers: green, white, and black in a coarse grind. I press the pepper into the steak and just grill.

On that day the headmaster gave the school a special lunch with filet mignon and shrimp and lobster. It was a great way to celebrate.

A 16-ounce prime rib has four times the fat of one sirloin steak.

I find the catering services to be very good. They're very accurate. They know the business and the clientele. It's refrigerated and it's the freshest stuff. You see almost anything you'd get in any kind of restaurant. You see a lot of chopped salads, but you also see crab, shrimp and lobster dinners and filet mignon.

Their the waiters' eyes sparkled and their pencils flew as she proceeded to eviscerate my wallet - p%tZ, Whitstable oysters, a sole, filet mignon, and a favorite salad of the Nizam of Hyderabad made of shredded five-pound notes.

S. J. Perelman (1904-1979)

I'm trying to teach my guys consistency. Consistency is the key to success in the restaurant business. If you come in here tonight and you order the filet mignon, and you come back in a month to find its all different, you're not going to be as happy. You're going to want it to be just as perfect as last time, and that's what we're striving for.

Kerry didn't show up at the Speed Queen or Leon's, but he had no trouble eating a filet mignon and asparagus at a lakefront restaurant instead, ... It will be interesting to see whether Kerry's cuisine matches his rhetoric in Kansas City tomorrow.

It's like if you were gonna eat at home. You're gonna make a few vegetables and potatoes to pass around the table and I think that's kind of the gist of what a Chicago steak house is. We have a little motto here: we're not a steak house, we're a steak home.

I actually, as a child, always wanted to own my own steak house. I started out that way and like I said, I'll always have a steak around. I usually will have chicken or a steak on the grill because I love grilling.

Nova Scotia, New Brunswick, and Canada are the horns, the head, the neck, the shins, and the hoof of the ox, and the United States are the ribs, the sirloin, the kidneys, and the rest of the body.

William Cobbett (1763-1835)

William Cobbett

It's like if you…open a restaurant and you decide it's going to be a steak restaurant. As a steak restaurant, the customers are going to have knives. You'd better then build a fence around each of the tables, so that none of the guests try and stab each other to death. Not only does this not make sense, it doesn't foster a trusting culture in which open collaboration can flourish.

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