Bel Air, MD
I haven't been to Outback Steakhouse in years. Believe it or not, their so close but I never have been excited with Outback.
Well, tonight I went over there, had a beer and ordered a Caesar Salad, and the Surf & Turf combination lobster tail and filet mignon. Here's the problem that I have. I'm sure you will agree that when you order a Filet Mignon, I expect the complete beef tenderloin. Ok, it's very expensive, no complaints because its the most tender part of the cow and yes, the price will be huge. But to offer it as part of the menu as surf and turf at a reasonable price, Outback must compromise the serving to keep the price down and allow for a little profit. So, when I got my order, my filet mignon was cut in half. Now, honestly I'm not known as a beef eater but when I do and I order the best cut, I expect the whole piece of filet mignon , not a
1" thickness but how about at least 2-21/2" thickness. If you can't then you should take filet mignon off the menu. Outback view may say, if we give them a sampling of a goo cut of beef and add a lobster tail, then we provided the best of both worlds from a seafood and beef standpoint at a very good price. Imagine, going to Ruth Chris and getting a piece of filet mignon with an inch thickness.
So, Outback Steakhouse is in a win win situation. From a customer standpoint I'm sure some appreciate getting a piece of filet mignon but for Chef Woo Can, I feel ripped off. Now, I'm not trying to be difficult but when you order filet mignon whether its a excellent high end restaurant or average establishment, I expect a nice piece of filet mignon., not a sample piece.
I have to say from a service standpoint, our server was excellent, professional and personable.
So, my rating of Outback Steakhouse on a scale of 1-5 is a 2. If your going to incorporate a excellent piece of beef on your menu, then do so and charge accordingly. Don't offer a sampling to save money. If that's the case take filet mignon off the menu.
On a scale of 1-5 from a service standpoint, I offer a 5 to my server and service was excellent.
By Chef Woo Can at www.chefwoocan.com
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