Fleming’s Filets of Fall: Three Steaks to the Win

That steakhouse in the Domain sizzles up some savory satisfaction

We recently told you about that new mural of a Texas-glorifying guitar on the rooftop of a building in the Domain NORTHSIDE.

Yes, mmmmmmmm, and this is just one of those three: The Filet Mignon with Sauce Robert at Fleming's Steakhouse …

During which reportage we were reminded that, hey, you know, there’s a difference between the Domain NORTHSIDE and the Domain. They’re two different names and they’re two separate entities, although both are in the same general area and they’re both replete with a variety of high-end retail emporiums for a citizen’s shopping and dining pleasure.

There’s also, of course, a difference between the inside of the building and the outside of a building.

The building that the colorful mural tops is also the home of Perry’s Steakhouse. And as good as the mural is, we’d suggest that the interior of its building is even better – certainly as far as eating goes, right? Because we’ve eaten at Perry’s in the Domain NORTHSIDE and we can tell that they’re admired for reasons beyond their famous Friday pork chop special.

But we’re not talking about Perry’s right now.

Because there’s another steakhouse in the area – at the Domain, right nearby, see? – and that’s the place we’re talking about: Fleming’s Prime Steakhouse & Wine Bar.

We’re talking about them because Fleming’s has launched their annual Filets of Fall promotion and, boy howdy, if you love a good filet mignon and sides in an elegant setting, you’ll want to sink your choppers into this deal – maybe even do that a few times before the promotion ends on November 22.

Well, “sink your choppers” is perhaps a bit too harsh of a phrase. That’s more what a Neanderthal would’ve done with a hunk of meat, back in cave-dwelling times. But a Neanderthal has – as far as science has been able to determine – never been blessed with a cut of beef like the filet mignons available at Fleming’s, nor had them chef’d to perfection by the likes of Kris Chavez at Fleming’s in the Domain, because those filets are so tender you don’t need troglodyte choppers, all you need are teeth, and, listen: Your teeth will fall in love with the exquisitely prepared meat even before your palate does.

And your palate will do just that: Fall in love with the Filets of Fall. Because those filets are served up in three distinct styles, and what’s better than a choice among equally impressive possibilities? We mean, each meal starts out with a Harvest Salad – arugula, romaine, toasted pistachios, herbed goat cheese, crispy prosciutto, pickled onions, dates, and fig vinaigrette – that would, just a little bigger, be almost a meal in itself. And each meal ends with a dessert of Sticky Date Pudding – spiced cake, topped with warm caramel, served with honeycomb brittle and Chantilly cream – that's so delicious, if Ben & Jerry’s ever made it into an ice cream flavor, the entire planet would probably be instantly saved. Or at least more socially responsible.

And between that green starter and the sweet terminus, ahhhhhhh: Do you want your filet mignon with Korean-style Bulgogi Beef (including creamy parmesan risotto with housemade Korean chili sauce, topped with marinated filet and pickled vegetables) … or with Sauce Robert (accompanied by sautéed spinach and garlic, topped with crispy sweet potato hay) … or perhaps your preference is the surf-and-turfish filet that’s capped by Savory Crab-Stuffed Shrimp (enhanced by roasted red pepper and a lime butter sauce)?

[Bonus: There’s even a plant-forward option of Bulgogi Marinated Mushrooms & Onions – with creamy parmesan risotto with roasted cauliflower and housemade Korean chili sauce, topped with pickled vegetables.]

Now, personally, we think that filet with the crab-stuffed shrimp is a bit of what our grandfather would call a vulgar overdoity. Especially because there’s already a sumptuous filet sizzling right beneath it, can’t they just leave out the crab and let a shrimp be a goddam shrimp? Maybe Fleming’s is attempting to infuse our vibrant, protean language with a new metaphor: Instead of saying “gilding the lily,” as Shakespeare sort of did, we could start saying “crab-stuffing the shrimp” … ?

But that’s a minor quibble, n’est-ce pas? And likely a decision that came down from, you know, Corporate – so don’t blame chef Kris.

But, so. You’re at Fleming’s Steakhouse, in their elegantly appointed location there in the Domain, just a block away from that Museum of Ice Cream that’s beckoning the sweet-toothed Instagram crowds; and Fleming’s manager, Steven Kluber, is right there on the floor, making sure everything’s running smoothly; and you’re feasting like royalty (even though these Fall specials are only around $60 each) on a succulent piece of beef. At this point you might want, what, some wine to go with that meal? Of course you do. And Fleming’s knows that. Which is why they’ve got their Uncorked wine program to pair with those Filets of Fall …

But that, ah, that’s a story for another time.


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