SC - filet mignon OOP

[Brian Matthews]

Where are you from,and what is this places name? I want to be sure never to go
there.

Huette von Ahrens wrote:

> Would someone give me a definitive explanation of
> what filet mignon is?
>
> Yesterday, I went to a nice restaurant with a good
> reputation of being able to produce a decent steak.
> They had, as their special of the day, filet mignon.
> I ordered it "medium".  What I got was a 4" mostly
> square piece of meat about 1/2" thick, that looked
> like a steak, but not what I would call filet mignon.
> Their response was that just because it didn't have
> bacon didn't mean that it wasn't filet mignon.  I
> always equal filet mignon with tenderness.  The meat
> that I was given was tough, like a round steak, and
> cooked to that I would call if I were in a good mood
> "medium well", or "well" if I was in a bad mood.  I
> sent it back, asking for a piece that was less tough
> and one that was cooked "medium".  I got the same
> piece back and was told that it was "medium".  I
> asked the waiter that if it was medium, why wasn't it
> pink anywhere?  I then asked to see the manager, who
> really didn't settle the problem. He just removed the
> item from the bill and charged me just for the soup
> and
> the veggies that I had eaten.  I had lost my appetite
> anyway by then.
>
> I have been stewing about this since yesterday.  I
> don't think that I was wrong or being unreasonable.
> I very rarely send things back.  I really surprised my
> family when I did.  But I won't ever pay $20 for a
> piece of round steak, just because it is being served
> in a nice restaurant under false pretenses.
>
> Thanks for letting me vent.
>
> Huette
>
>
> =====
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> shall never cease to be amused.
>
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