New ground here-practically have never bought the filet mignon. Saw a whole one and had to have it. So after a couple good bacon-wrapped steaks, what is the best course for the rest of it? As you can see the chunks aren't (may not be) good steak sizes. New ground here-I'm thinking boudins? Just got a bunch of casings. I hate to grind it up but.. after nearly 60 years on the planet I WILL find something to do with them-only asking for special recipes if anyone has the time to contribute. Thanks.