FOOD NEWS
The Cut Of Steak Anthony Bourdain Considered 'The Poor Mans Filet Mignon'
BY Claudia Alarcón
Anthony Bourdain wrote a short piece for The New York Times in 2000 about different cuts of steak and working with traditionally trained French butcher Hubert Marie.
In his article, the chef sings the praises of the pavé, also called filet de romsteck, deeming it "a sort of poor man's filet mignon."
In describing the cut, Boudain calls it "a cylindrical column of beef about a foot long, a tasty, fairly tender and completely trimmed hunk that resembles filet mignon."
This cut of meat is often carved like a filet, hence the comparison. It comes from the rump, a leaner piece of steak known in the U.S. as rump steak, top sirloin, or top butt.