“I’m Not a Fan of the Filet, But…”
Guy Fieri doesn’t mince words about filet mignon. “Filet mignon is of all the cuts of meat my least favorite,” he declares. “There’s not a lot of flavor. I don’t like it grilled.” So when he rolled into Butcher’s Kitchen Charvaku in Reno, Nevada, and spotted a filet mignon sandwich on the menu, he had to see what owner Big Ed was doing differently.
What he found was a flavor-packed transformation that converted even this vocal filet skeptic.
The Marinade That Changes Everything
Big Ed, who owns the joint with Junior, builds his filet’s flavor from the ground up with a marinade that Guy immediately recognizes: “He’s making Italian dressing right.” The components stack up impressively: red wine vinegar, lemon juice (Guy notes “that is a lot of acid”), fresh garlic, crushed red pepper, black pepper, basil, oregano, sugar, parsley, mustard powder, thyme, and salt. After blending, water brings it together before olive oil goes in for what Ed calls “mouthfeel.”
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But the real secret weapon is a tool Ed created himself—the Impressor. It’s 60 spring-loaded razor blades that cut through the connective tissue that makes meat tough. Guy actually had history with this device: “I tried to give you one at the trucking diner,” Ed tells him, referring to a Triple D joint they’d visited ten years earlier where Big Ed happened to be eating. Guy couldn’t take it—”I can’t fly with that.”
The tenderizer does double duty, making the meat perfect for fast marinating. Ed then uses pounding plates to broaden out the filet before letting it sit in the marinade for two to four hours. “That thing’s flavored to the core,” Guy observes.
Building the Sandwich
The filet gets cooked to medium rare with a good char, then covered with provolone and served on a toasted bun with peppers, onions, and pepperoncinis. Simple components, but Ed’s execution delivers.
Guy’s verdict comes through clearly: “If you’re gonna give it that kiss of the vinegar and the garlic and then you hit it with the acid and the sweetness of the caramelized onions and peppers, but then you get some of the cherry peppers in there and a little salty provolone—yeah. This is what you want. Steak sandwich. The real deal.”
Tips from Butcher’s Kitchen
Layer your acids: The marinade uses both red wine vinegar and lemon juice. That double acid approach penetrates deep into the meat.
Tenderize mechanically before marinating: Cutting through connective tissue isn’t just about texture—it creates pathways for the marinade to reach the meat’s core in just two to four hours.
Balance your sandwich toppings: The sweet caramelized onions and peppers play against the salty provolone and acidic pepperoncinis.
The Butcher Family Business
Guy describes Big Ed as “sort of like a Rembrandt in the kitchen” who has “pulled his other boys into the fire.” The family connection runs deep—Ed jokes about his inability to stop talking, with Guy claiming he “kept them from talking for one whole minute” and beat “the family world record.”
Another diner at the restaurant summed up the sandwich perfectly: “You get the smoke, you get the herbs. I’m devouring it.”
Looking for more standout dishes from the show? Check out the No. 1 Cold Cut Combo Bánh Mì or Duck L’Orange for other creative takes on classics. And if you’re planning your own Triple D road trip, browse our complete restaurant directory to find joints near you.