Steak night: filet mignon or bone-in ribeye?

In short: filet mignon is for those who value tenderness; the bone-in ribeye is for those who love a rich beefy flavour and the juiciness of marbled meat. Both are in the Main Courses section.

Filet mignon — 230 000 UZS

Grilled beef tenderloin with herbs, served with potato balls. Filet mignon is cut from the tenderloin — the most tender part of the beef. It has little fat, so the flavour is delicate and the texture soft.

Who it suits: if you like tender meat and don’t want a steak that’s too fatty.

Bone-in ribeye — 380 000 UZS

A juicy marbled beef steak, cooked to the perfect doneness. Marbling means the threads of fat inside the meat: they melt as it cooks and make the steak especially juicy and full of flavour. A steak on the bone also makes an impressive centrepiece.

Who it suits: if you love a bold, meaty flavour and arrive hungry — or want to share a steak between two.

And then there are the medallions

If you want something in between, try the medallions with hash browns (220 000 UZS): tender meat and crispy potatoes.

What to order with your steak

• A sauce. Choose from house mayonnaise, chimichurri, barbecue, pesto or demi-glace — 20 000 UZS. Chimichurri goes well with the ribeye, demi-glace with the filet mignon.
• A side. The filet mignon already comes with potato balls. With the ribeye, try grilled vegetables, steamed broccoli or country-style potatoes.
• A salad to start. The Salute salad — rocket, iceberg, tomatoes and warm beef tenderloin with Camembert.

All prices are in the Main Courses section.