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I prefer it over fillet Mignon as long as it's done correctly.
For those of you that are not familiar, it's basically a thin cut of meat in front of the flank right on the belly below the ribs. Marinated in Lime juice to tenderize and then doused with a lot of semi hot spices and grilled. The flavor and tenderness will blow your mind. We have a good Mexican restaurant nearby and that's my favorite dish they have.
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