Filet Mignon Testing

Due to a birth defect, The Garbely Publishing Company’s founder, Rudy Garbely, had several childhood surgeries on his esophagus. The resulting scar tissue makes swallowing fatty foods difficult, meaning that a lean filet mignon is one of the few meats he has been able to enjoy throughout his life. Fortunately, filet mignon is delicious.

With nearly three decades of experience sampling the finest steakhouses in the world (which we can say honestly!), The Garbely Publishing Company’s staff has taste tested nearly every conceivable variety of of filet mignon and beef tenderloin preparation. From béarnaise to hibachi and from carpaccio to au poivre, we’ve sampled the best of the best from across the globe.

We realize that we have discerning customers when it comes to food, especially those who enjoy our line of railroad cookbooks and use the finest ingredients in their home kitchens to recreate the most luxurious dishes once prepared on the rails. To complement this line of cookbooks, our firm regularly performs taste-testing inspections of local steakhouses and fine dining establishments in or around our service areas to ensure the quality, flavor, and overall experience are consistent with our expectations and those of our customers. We use our expertise to determine the finest filet mignons in our surrounding areas and share this information with our valued customers to enhance their railroad history learning experiences.

The following local establishments are recommended for the quality of their filet mignon preparation, which is consistent with the meals from history found in The Garbely Publishing Company’s railroad cookbook offerings:

Pennsylvania

New York

New Jersey

Maine

California

Other

Submit Locations for Us to Taste Test!