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But the company has been very slow to bring the filets to market.

Instead of filet mignon, he’s serving hanger steaks.

So I will go out, pick up both papers and, as we say in this family, filet them, meaning I pick the sections I like first.

“Thinly sliced beef filet is expertly cooked to order, seasoned with only salt and a squeeze of lime,” wrote an anonymous inspector from Michelin.

“They look like muscle filament, and are the exact same color as the filet.”