Filet Mignon by Charlie Trotter

I chose the filet mignon on the flight with United Airlines from Hong Kong to Ho Chi Minh City. The steak is prepared well (only option) and served with rice and green beans. The rice was slightly dry and the beans a tad chewy. A nice option is that the steak is covered with shallots which enhance the flavor. The steak is tender such that the meat flakes off with the stroke of your knife. Interestingly, the dish was designed by award-winning Chicago-based restaurant owner and chef Charlie Trotter. As a whole the meal was fairly uneventful but as to be expected on commercial airlines.

United Airlines mid flight crossing South China Sea