Where To Find Exquisite Steaks On National Filet Mignon Day In L.A.

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Where can you tuck into the juiciest cuts of meat on National Filet Mignon Day (August 13) in L.A.? Look no further!

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Alexander’s Steakhouse

You can never go wrong with this grass fed and organic Mindful Meats filet cooked to a perfect medium rare from Alexander’s Steakhouse Pasadena, one of the best new meat-eries in L.A.

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Baltaire 

This gorgeous Brentwood eatery only uses USDA Prime or better, so you know you’re in for a meaty treat. A suggestion: celebrate filet day by indulging in the restaurant’s Wagyu tasting menu with three options: a 3 oz. Snake River Farms rib eye filet, a 3 oz. Darling Downs N.Y. Strip from Australia and a 3 oz. marbled Miyazaki A5 Japanese strip loin. You can also enjoy cuts from its USDA Prime Steak menu, including an 8 oz. petit, a 12 oz. center cut, a 16 oz. bone-in and a filet tasting, and 4 oz. medallions with a selection of toppings such as creamy blue cheese fondue (featured above).

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Bourbon Steak

Michael Mina’s SoCal location of Bourbon Steak (in Glendale) is a whimsical take on a steakhouse, offering a patisserie serving fresh pastries and Lamill coffee, a Piano Bar abuzz with newfound libations, and the glamorous dining room with tableside services including Japanese Whisky service, a shellfish cart and a treat trolley. There’s also his juicy, finely cut steaks to consider, with everything from Australian and Japanese Wagyu to bone-in cowboy rib-eye to a petit filet.

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CUT

Wolfgang Puck’s ode to meat at the Beverly Wilshire serves up fan favorites such as their 20 oz. bone-in New York sirloin steak, a petit cut filet mignon, as well as a porterhouse 34 oz. steak.

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Chi Spacca

chi SPACCA  is a restaurant from the dream team of Nancy Silverton, Mario Batali and Joe Bastianich, born of the wildly-popular family-style salumi night dinners hosted weekly at Scuola di Pizza, the previous occupant of the chi SPACCA space. The restaurant built the first “dry cure” program in LA so that it might experiment and perfect Italian charcuterie techniques in house. There is no filet here per se, but the tomahawk is a revelation.

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Jar

Suzanne Tracht is the tour-de-force behind Jar, a modern chophouse in the heart of Los Angeles, with familiar retro dishes from the American culinary repertoire, including her signature pot roast, Kansas City steak and award-winning French fries. Add Béarnaise, Lobster Béarnaise, Tamarind, Green Peppercorn, Creamy Horseradish, Lemon Caperberry Relish with Extra Virgin Olive Oil, Spicy Mustard and Thyme Butter sauces to everything!

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Mastro’s Steakhouse Beverly Hills 

The creme de la creme of high-end Beverly Hills steakhouses serves up four types of filets: a petit, a regular, a 12 oz and, the big daddy, an 18-oz behemoth in a stunning, swish setting.

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Nick & Stef’s

The Patina Group is known for its fabulous fare, which means you’re in for a treat when you at at its downtown steakhouse, Nick & Stef’s. Although the filet is to-die for, there’s something about indulging in the meat and whisky flight that’s too tempting to pass up. You’ll try a NY Strip, American Wagyu Ribeye and A5 Kobe, paired with bourbons and whiskies aplenty.

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S+W American Table & Bar

The Hermosa Beach restaurant formerly known as Steak & Whisky is still serving up delectable meat dishes with playful Southern twists.The filet, served with chimichurri fingerlings and Hunter sauce, is a breath of fresh air. Make sure to check out their whisky lockers, in case you want to store your favorite tipple for next time.

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STK Los Angeles

The 10 oz. filet at this popular, trendy steakhouse at the W Westwood comes with toppings aplenty, including peppercorn crushed jalapeno onions, truffle butter, foie gras butter, shrimp, King Crab, King Crab “Oscar” and lobster, and a plethora of sauces from blue butter to au poivre to Béarnaise. It’s literally a party in your mouth.

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The Arthur J

David LeFevre’s vintage 1950’s steakhouse in Manhattan Beach is a great spot for retro-inspired cocktails and delectable cuts of meat, including the 10 oz. petit filet, which just oozes a succulent, buttery texture.

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