Eat This: Shula’s Steak House’s Bone-In Filet Mignon

By Jan Walsh, Photography by Beau Gustafson


Shula’s Steakhouse has all new menus with new offerings for both lunch and dinner. And their new 15-ounce, bone-in Filet Mignon is destined to become a classic.

Tonight we look over the new offerings as we sip icy martinis — Pineapple Upside Down Cake and The Perfect Margarita. There are several new seafood dishes, including our appetizer choice of large, delicious, basil-stuffed, Applewood bacon-wrapped tangy BBQ shrimp. From the meat cart, along with all of the Shula Cut steaks (certified Angus beef steaks, served exclusively at Shula’s restaurants), I learn of a new filet mignon. This 15-ounce bone-in Filet Mignon is the tenderloin, medallion part of a porterhouse steak, with the strip steak cut away but bone left in tact. This bone-in Filet Mignon is the perfect steak if you want the tenderness of a Filet Mignon plus the additional rich flavors derived by cooking the meat on the bone. And who doesn’t want that? Ryan holds a penlight over the Shula Cut filet and asks us to cut it to ensure it is cooked as ordered. Perfect on first cut, this filet is my new favorite on first bite — tender, juicy, flavorful and highly recommended. I paired the filet with Raymond Vineyards Cabernet Sauvignon, which melded beautifully with the steak.

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