Best Restaurants For Filet Mignon In L.A.

August 14, 2016 10:30 PM

(credit: Shutterstock)

(credit: Shutterstock)


Over the past several years, there have been a number of top-notch steakhouse openings in Los Angeles. If you are looking for that delicious tender cut of meat known as filet mignon, there are now a plethora of options to choose from. Whether you enjoy your steak prepared rare, medium or well-done, satisfy your meat cravings and check out one of these best steakhouses in LA to get a juicy filet.

 (credit: Mastro’s Restaurants)


(credit: Mastro’s Restaurants)


Mastro’s Steakhouse
2087 E Thousand Oaks Blvd.
Thousand Oaks, CA 91362
(805) 418-1811
www.mastrosrestaurants.com

Mastro’s Restaurants is a collection of sophisticated, classic Steakhouses and Ocean Club seafood locations recognized for its world-class service, highly acclaimed cuisine and live entertainment. Mastro’s offers three tender filet options for guests, including their 12 oz. filet mignon, an 8 oz. petite filet and their bone-in filet at either 18 oz. or 12 oz. Using only USDA prime aged beef, Mastro’s cooks and seasons each filet with a special Mastro’s steak rub and tops it with melted butter and chopped parsley. Along with their Thousand Oaks location, Mastro’s has two other Los Angeles locations, in Beverly Hills and a Mastro’s Ocean Club in Malibu. They also offer locations in Orange County and Palm Desert.

(credit: STK LA)

(credit: STK LA)


STK
930 Hilgard Ave.
Los Angeles, CA 90024
(310) 659-3535
www.togrp.com

STK LA, the chic and glamorous steakhouse with great cocktails, live DJs giving it a lounge-like vibe, offers guests three types of filet mignons. From the 6 oz. petite filet and their 10 oz. filet to the 14 oz. bone-in filet, it’s really a matter of how hungry you are. Their 10 oz. filet is prepared simply with a mixture of salt and pepper for seasoning and is cooked on high heat giving it a tender and delicate texture. The meat is not moved or flipped until it establishes the ideal crust and is then simply finished by basting it in melted butter before broiling with a dash of sea salt to finish. This gives the steak its crispy, yet melt-in-the-mouth texture.

(credit: CUT by Wolfgang Puck)

(credit: CUT by Wolfgang Puck)


CUT by Wolfgang Puck
Beverly Wilshire, A Four Seasons Hotel
9500 Wilshire Blvd.
Beverly Hills, CA 90212
(310) 276-8500
www.fourseasons.com

Regarded as one of the best steakhouses in the city, CUT by Wolfgang Puck offers a contemporary twist on the classic steak restaurant. The menu highlights favorite dishes such as bone marrow flan, lobster & crab “Louis” cocktail and various cuts of the finest beef from regions across the globe, complemented by an extensive international wine list. Their three filet options include the American wagyu 6 oz. petite filet from Snake River Farms, Idaho, along with Creekstone Farms’ 100% Black Angus USDA prime beef 8 oz. petite cut filet mignon and 16 oz. bone-in filet. The filet is seasoned with cracked black pepper and their proprietary steak seasoning and is then grilled over local white oak and charcoal for that extra flavor. After it is grilled, the meat rests for 5 to 10 minutes and is then placed in their 1800 degree broiler to achieve a nice crust. It’s then finished off with delicious garlic butter.

(credit: Ocean Prime)

(credit: Ocean Prime)


Ocean Prime
9595 Wilshire Boulevard
Beverly Hills, CA 90212
(310) 859-4818
www.ocean-prime.com

The award-winning Ocean Prime delivers an extraordinary experience with an impressive menu of seafood and prime cuts of steak to go along with its great views, signature cocktails and vast wine list. Ocean Prime offers four filet options – a 6 oz., 8 oz., and 10 oz. filet along with the 12 oz. bone-in filet which has a great amount of marbling which is aged on the bone. Executive Chef Geoff Baumberger adds that the filet is broiled at 1200 degrees, and is seasoned with a small amount of olive oil, salt and cracked black pepper. To finish, the filet’s are drizzled with clarified butter and a sprinkle of sea salt. Guests can also add more flavor to the filet by topping it with their Maytag blue cheese crust or preparing it “Oscar Style,” which is served with their house-made cabernet jus, sautéed asparagus, jumbo lump crab meat and buttery rich béarnaise sauce.

(credit: Gerard Bozoghlian)

(credit: Gerard Bozoghlian)


Carlitos Gardel Argentine Steakhouse
7963 Melrose Ave.
Los Angeles, CA 90046
Phone: (323) 655-0891
www.carlitosgardel.com

Carlitos Gardel Argentine Steakhouse is a family-owned and operated restaurant established in 1996. This West Hollywood gem has built its reputation for the finest of authentic Argentine cuisine and hospitality at their intimate location in the Beverly Grove district of Melrose Avenue. An extensive menu of family recipes features USDA Certified Prime cuts of grass-fed Black Angus beef and sustainably sourced ingredients prepared the Argentine way. Their USDA Certified filet mignon is grilled with sea salt and made magical by their secret ingredient: a home-made Chimichurri sauce. After five years of development, their secret ingredient is now available as Gardel’s Chimichurri Auténtico, at all Southern California Gelson’s, Bristol Farms and Whole Foods Market Locations.

(credit: Ruth’s Chris Steak House)

(credit: Ruth’s Chris Steak House)


Ruth’s Chris Steak House
224 S Beverly Dr.
Beverly Hills, CA 90212
(310) 859-8744
www.ruthschris.com

With over 145 restaurant locations around the globe, Ruth’s Chris has become the largest collection of upscale steak houses in the world. From how to prepare their signature sizzling steaks, to how to treat their guests, the restaurant reflects founder Ruth Fertel’s vision of helping guests make their best memories on 500-degree sizzling plates. Fertel took great pride in preparing “the perfect steak” and over fifty years later, Ruth’s Chris Steak House is continuing the tradition. The technique is simple: each steak is seared to perfection, finished with butter and salt and pepper, and served sizzling on a 500-degree plate. The Ruth’s Chris menu has an 11 oz. filet, two 4 oz. filets topped with three large shrimp along with a larger 16 oz. bone-in filet.

(credit: Anne Fishbein)

(credit: Anne Fishbein)


Jar
8225 Beverly Blvd.
Los Angeles, CA 90048
(323) 655-6566
www.thejar.com

JAR, a modern chophouse in the heart of Los Angeles, serves retro dishes from the American culinary repertoire, including Chef Suzanne Tracht’s signature Pot Roast, Kansas City Steak, and perfect martinis. Their 10 oz. prime filet is of the best quality of meat and requires only minimal seasoning and an experienced eye behind the grill. The filet is prepared with olive oil, fresh cracked black pepper, kosher salt, and fresh parsley and served with roasted onion with a lemon and parsley butter.

credit: BOA Steakhouse)

credit: BOA Steakhouse)


BOA Steakhouse
9200 Sunset Blvd
West Hollywood, CA 90069
(310) 278-2050
www.innovativedining.com

BOA Steakhouse serves five types of filet mignon including a smoked organic filet tartare appetizer special, prime petite filet mignon, bone-in Kansas City filet mignon, and the bone-in filet medallions. When ordering, guests are able to choose between six different rubs and crusts and six different sauces as well. Their sun fed ranch true organic smoked filet tartare is made fresh to order with whole grain mustard, cornichons, capers, olives, quail egg and smoked in thyme table side and served with gaufrette potatoes. And, the prime petite filet mignon is marinated with herbs, garlic and extra virgin olive oil, and sous vide then finished in their Radiant heat broiler and served with house made blue cheese gnocchi, haricot vert and served with a traditional Bordelaise sauce, a red wine sauce with shallot and bone marrow.

credit: Kristin Teig)

credit: Kristin Teig)


Baltaire
11647 San Vicente Blvd.
Los Angeles, CA 90049
(424) 273-1660
www.baltaire.com

Baltaire is one of the few steakhouses that serves all USDA Prime cuts, including their filet mignon, which is available on their lunch and dinner menu. Executive chef Travis Strickland seasons their filet mignon with salt and pepper and then it is grilled for a few minutes before being broiled in their imported French Montague broilers at a radiant heat of 1600 degrees Fahrenheit to seal the juices. While it’s broiling, chef Travis slathers on liquid dry-aged beef tallow and then it is finished off with a sprinkle of Oregon’s Jacobsen Salt Co. finishing salt and a side of Baltaire’s house made steak sauce. If guests are looking for variety, the menu highlights four different prime filet cuts, including petit (8 oz.), center cut (12 oz.), bone-in (16 oz.), and a filet tasting, three, 4 oz. medallions with different toppings.

(credit: The Arthur J)

(credit: The Arthur J)


The Arthur J
903 Manhattan Ave.
Manhattan Beach, CA 90266
(310) 878-9620
www.thearthurj.com

The beating heart of The Arthur J is their custom wood-fired grill named Bertha. Chef and owner David LeFevre and Chef de Cuisine Daniel Waked sought to find the most tender cut of beef without sacrificing on flavor. At The Arthur J, the filet, either a 12 oz. filet or 8 oz. petite filet, is simply seasoned with salt and pepper and grilled over white oak giving it a seared char on the outside and a hint of smoke without overpowering the taste of the meat. The filet is lightly brushed with shallot butter just as it comes off of the grill and they offer guests a variety of house made sauces from Arthur J Steak to Vietnamese Caramel to Sauce Bearnaise and others to choose from.

Article by Jarone Ashkenazi is a freelance writer who covers: restaurants, bars, dating, relationships, sports and other lifestyle topics. More of his work can be viewed at http://www.jaroneashkenazi.com. Connect with him on Twitter: @JaroneAsh.

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