The Perfect Filet Mignon in Ann Arbor
At Weber’s Restaurant, we’re known for the quality of our steaks. From our London Broil to our famous Prime Rib, we use only the finest cuts of meat aged and seasoned to perfection. Since our menu features one of the most delicious filet mignons in the Ann Arbor area, we thought you’d like to know how it’s made!
Aging is Everything
We use only center cut choice midwestern beef that is wet aged for 28 days. Properly aging is essential for an exceptional steak. A filet mignon is a specialty cut without a lot of fat or marbling, and wet aging gives the meat the proper time to rest to tenderize and enhance its flavor. If your filet was cooked without aging, it wouldn’t be nearly as succulent, juicy or enjoyable!
Broiled to Perfection
After proper seasoning, our filet is seared at 1600 degrees in our infrared broiler. Unlike your broiler at home – that typically has a snaking rod or single gas pipe – an infrared broiler is a continuous sheet of uniform heat that provides ideal conditions to cook your steak just the way you like it, and served with a flavorful béarnaise sauce on the side.
Appetizing Side Dishes
Would you rather have soup or salad with your perfectly cooked filet mignon? We can assure you that both are great. However, we do recommend enhancing your meal with a cold water lobster tail if you’re in the mood. We’re sure you’ll love this mouthwatering combination of tender filet mignon and rich buttery lobster meat!
Hungry yet?
We love making people happy with our diverse menu. Our eight-ounce filet mignon is just one of many favorite dishes our customers enjoy. If you’re a planning date night, special occasion, or if you just want to enjoy a delectable meal, make your reservation at Weber’s Restaurant. Click Here, or give us a call at (734) 665-3636 today!
