LE BOEUF PREMIER

Question 1

Filet Madame

Answer 1

8 oz,”Filet Mignon.” Meltingly tender, but leaner and less marbled than
other cuts.

Question 2

Bone-in Filet Monsieur

Answer 2

14 oz, beef tenderloin, on the bone. A more rarely-seen cut generously custom butchered.

Question 3

New York Strip, Marcel reserve cut

Answer 3

8 oz, Strip steak without bone. Presented sliced

Question 4

Bone-in NY Strip

Answer 4

18 oz, Strip Steak. This cut is sometimes referred to as a ‘Kansas City’ Strip. Offers a good balance of flavor and texture,
with a fine grain and good marbling.

Question 5

Cote de Boeuf dry aged

Answer 5

22 oz, bone-in ribeye, 60 days dry-aged, custom “X-cut” butchered for us. Best marbling and intramuscular fat, more
textured and fat-driven than the other cuts. The dry age process adds a complexity of flavor.

Question 6

Tomahawk Cote de Boeuf

Answer 6

30 oz, bone-in ribeye, featuring the full rib bone for a stunning visual.

Question 7

Porterhouse for 2

Answer 7

30 oz, porterhouse. A porterhouse consists of a bone-in filet on one side and a bone-in NY strip on the other. A
porterhouse is more center-cut than a T-Bone, which is cut from the more tapered portion of the loin.

Question 8

Porterhouse for 3+

Answer 8

42 oz thicker cut prime porterhouse.

Question 9

Beef Wellington

Answer 9

A 10oz Châteaubriand (the barrel-cut center piece of a beef tenderloin) is seared off and chilled. Mushrooms are cooked in
white wine, brandy, and shallots, and ground into a coarsely textured paste called duxelles. The chateaubriand is coated in
Dijon mustard, fresh horseradish, the mushroom duxelles, and wrapped in Speck (smoked prosciutto). It is then wrapped
in puff pastry, brushed with egg yolk, and slowly roasted up to the guest’s requested internal temperature. We present the
Wellington whole tableside, and then carve it to return to the table sliced.

Question 10

Le Entrecote, frites, sauce vert or sauce au poivre

Answer 10

Spinalis, which is the cap of the ribeye, 8oz in weight, NOT a Prime cut, is grilled over oak, sliced and served with
house cut pommes frites. The steak is covered in either sauce vert: a warm, emulsified green sauce made of blended herbs
(tarragon, basil, parsley, and chives), butter, white wine, Dijon mustard, garlic, anchovies and shallots OR sauce au poivre, richly flavored peppercorn sauce made with several varieties of toasted peppercorns, shallots, brandy, and a generous amount of cream to give a silky texture offsetting the spice.