The best filet mignon in Jackson.
It’s been a debate amongst food lovers for years and years now. What local restaurant does the best job of preparing the most tender cut of beef available: the Filet Mignon?
Everyone’s got their own opinions, and we have our personal ones too. In fact, our Publisher is well-known for his love of steak and has often used the filet of beef as a standard by which to compare restaurants in the area for some time. Monday was National Filet Mignon Day, and we thought that was as good an excuse as any to create a short list of our staff’s favorite filet mignon’s from around the metro area. To qualify for this list, our staff has eaten these steaks on multiple occasions – and find Eating them to be pure culinary utopia….
Did your favorite local filet make our alphabetically arranged list? Take a look!
1. BRAVO! Italian Restaurant & Bar
Yes. That is what we’re telling you. Several members of our team (junior members, a.k.a. kids, included!) swear by the steak at BRAVO! Italian Restaurant & Bar, saying it’s the best they’ve ever had.
When we asked Dan Blumenthal, Executive Chef over at BRAVO! to elaborate on their surprisingly great steak, he said they get 1881 Omaha Hereford beef from Evans Meats in Birmingham, specifying 8-ounce center cuts. Basically, it’s the best they’ve got to offer. BRAVO! then chargrills the filet to temperature and tops it lightly with a Port Wine Demi-Glace.
Dan says, “All I know is that if you take a good quality product and cook it properly, then add a delicious, complimentary sauce, the result should be tasty.”
2. CHAR Restaurant
Chef Derek George at CHAR Restaurant was happy to share about their near perfect filets when we asked him to divulge.
“Our secret ingredient is Allen Brothers steak. They are a company out of Chicago and have been in the business since the 1800′s. They choose their beef cuts from the upper 3% of each grade giving the best product to their consumers.”
He also got very scientific when telling us about their special process of wet aging. We don’t remember all the details, but we do remember desperately wanting a steak from CHAR right after we talked to Chef George… He also went on to tell us about the way they char the meat in their broiler, which cooks at 1800 degrees, sealing in the juices that define the famous CHAR filet.
We’re getting hungry already, and we’re only on steak number two!
3. Ely’s Restaurant & Bar
The filet at Ely’s Restaurant is quite a jewel. Ely’s ages corn fed Midwestern Choice Prime beef tenderloin for at least 28 days. Then they marinate the steak in their house marinade, which includes their special Ely’s Gourmet All-Purpose Seasoning (available at a specialty shop near you). Once marinated for at least an hour, they slice the beef into 8 oz. and 12 oz. filets, cook them to your liking, and serve the steaks hot and fresh directly to your table!
Simple? Yes. Fantastic? Oh, YES!
4. Parker House Restaurant
You may have heard the rumors. And yes the rumors are true… Chef Andy Cook, owner and executive chef at Parker House in Ridgeland, did indeed blind taste test nearly twenty different types of beef before picking the perfect meat for their menu. Hereford 1881 Beef was his top pick, and we can taste why!
The filet mignon at Parker House is the “best of the Hereford best”… consistent, juicy, and downright wonderful. Simple preparations take a great cut of meat to an extraordinary level!
5. ROCA Restaurant & Bar
This Vicksburg favorite has a filet that would, without a doubt, be the main component of one of our staff member’s perfect meal. The Buckhead Beef used at ROCA Restaurant & Bar, which is already amazingly tender, is made even moreso by the searing, resting, and warming process used there. Chef Jay Parmegiani tells us that letting the meat rest after it’s seared is key. That allows the juices to soak back into the meat, optimizing the tenderness.
Jay seasons his beef with a special blend of spices, including paprika, oregano, thyme, and garlic. Once it’s plated and ready to go, he surrounds it with a veal demi-glace and tops it with a big pat of butter enhanced by cabernet, shallots, and thyme. Is anyone else’s stomach growling right now?!
6. Shapley’s Restaurant
The filet mignon at Shapley’s Restaurant was one of the first filets we can remember eating, years and years ago, before we even realized our obsession with food. And the memory remains… The filet at Shapley’s, which is sourced by a purveyor exclusive only to this restaurant in the Jackson area, has a fabulous buttery texture, is lightly marbled, and comes in any size from 6 ounces up to 20 ounces!
The three “broiler cooks” that prepare the steaks have been at the game for over 20 years, providing the care required to give you, as owner Scott Koestler says, “what we believe is the best filet you’ll find.” The flame started by our first filet love is fanned every time we make a return visit to Shapley’s. You are forever in our hearts, Shapley’s!
7. Table 100
“Our filet is a true center cut filet from a Certified Black Angus Beef. We only season it with coarse salt and pepper and brush the steak with rosemary and garlic infused olive oil. It is then grilled to perfection with a resting time of 5 minutes before serving.”
If we could eat a steak like this every day for the rest of our lives, we would die happy! (And quite possibly from a red meat overdose…)
8. Tico’s Steak House
We had the pleasure of talking to Tico Hoffman and his brother Dan about the infamous Tico’s steak. Namely, the filet. As it is described on the Tico’s Steak House menu, their filet mignon is “the best beef Tico has to offer!”
Dan told us that Tico has been ordering his filets from the same guy in Chicago since he opened back in 1989. This particular supplier cuts his U.S. Prime filets every single day and has a shipping routine to Tico’s that runs like a well-oiled machine.
Tico’s cooks your steak under a broiler at a mere 1800 degrees, adding only salt and pepper to the cut. Easy, peasy!
Dan went on to tell us their unofficial motto: “We get good food and try not to screw it up.”
We’d say y’all are doing a good job of keeping customers coming back year after year, so it looks like you’re sticking to that motto!
9. Two Rivers Restaurant
The filet mignon at Two Rivers Restaurant in Canton is really something! When you visit this restaurant, the first page of the menu is a note from owner Johnny Stewart sharing the importance of selecting high quality meat. He talks about how all of the meats he brings in, not just steak, come from the best sources he can get his hands on, and it certainly shows!
We are definitely fans of the filet at Two Rivers and enjoy getting “out of town” a few miles to enjoy it!
10. Underground 119
The 10-ounce, hand-cut filet at Underground 119 in downtown Jackson is one of the most unique on our list of top filets in Jackson! This prime cut of juicy beef is enhanced with a chili/lime/coffee dry rub and cooked to your preference. Chili, lime, and coffee may sound like a strange combo to you, but it creates one incredible flavor! We recommend stepping off the beaten path with this one!
11. Walker’s Drive-In
The filet mignon at Walker’s Drive-In is a local favorite. Chef Derek Emerson took a minute to tell us about what makes this meat so buzz-worthy. They also use 100% Hereford beef, aged at least 45 days, and cook it over a wood grill.
“We season it with just salt and pepper and serve it with a red wine sauce. The key is the beef that we use. We’ve been buying from the same place for years now because it’s always consistent.”
For those of you who like to stick closer to Madison, this same cut of beef is also served at Walker’s sister restaurant, Local 463!
Honorable Mention: Doe’s Eat Place.
Doe’s Eat Place in Greenville, Mississippi is one of the most award-winning restaurants we’ve ever enjoyed. (If you missed our story about a recent visit, it’s worth a read.) The steak and the tradition at Doe’s Eat Place are WORTH THE DRIVE… We can almost guarantee that you’ll leave with a happy tummy!