Filet Mignon at Rare 120

The 6- or 10-ounce filet, which is aged for 28 days, is drizzled with a little grape-seed oil and seasoned with kosher salt and a peppercorn blend. “It is one of the most tender steaks you will ever eat,” says Jon Snyder, chef de cuisine at Rare 120. $29 or $39, Hard Rock Hotel, 693-5500.