$8,000 for an 8 oz. filet? Imagine. Not counting various expenses, gratuity, etc., that’s about a thousand dollars a bite.
And who got to eat it? Not King Abdallah bin Abd al-Aziz Al Saud. Not even Mogul Trump. Not even Bill Gates at Seattle’s World’s Famous Metropolitan Steak House. It was eaten by an average guy at his home in Chicago.
First, what makes for an $8,000 steak? Is it the breeding or how the steer was raised? Perhaps it was what went into preparation.
“Samson” (not his real name) was part of the 300-head heard, raised at the world-renowned Boyne Highlands Farm in Big Sky, Montana. He ranged free breathing the pristine air and drinking the crystalline ice runoff from the 11,000 foot snow-capped steeple of Boyne Mountain. He grazed on the timothy brome and clover pastures that blanket the valley below. Humanely stunned and expertly trimmed, “Samson,” produced a most tender cut of filet mignon.
On November 15, 2005, that cut was then flown to Chicago and taken to the kitchen of the legendary Chef Vikki (who, note, also happens to be my wife).
