This steak is absolutely massive, even for a chateaubriand. Those white blocks are half sticks of butter! It was suuuuuuper tender, but wasn’t cooked with enough butter so the flavour was a weeee bit on the light side - but that’s what fillet/filet mignon is all about, eh? The texture. It did melt in my mouth, for sure. And there was plenty of peppercorn sauce and bearnaise to add sme oomph! Sometimes, this is the kind of steak that hits the spot. I kept thinking about how awesome it would be in a steak sandwich! 😂😂😂