Our dry-aged steaks are so flavorful they require no sauce. Really. But with the differ- ences that each cut of steak has in flavor and texture, a great sauce will only enhance what is already there, a great steak. And each cut may be enhanced by decidedly different sauces. For example, Filet Mignon and Châteaubriand are both cut from the tenderloin. With little or no fat, the flavor is different from say, a Delmonico steak, that is marbled throughout. Classically, for this reason, Filets and Châteaubriands are often served with butter-rich Béarnaise sauce. These steaks are revered for their texture more than anything and considering that they are cooked differently, Filet is cooked with the grain and Châteaubriand is cooked against the grain to develop a deeper, more robust flavored crust, you may find your preference in saucing these steaks may be different from each other. To that end, we offer you our sauces for your steak eating pleasure. One sauce is usually enough for two steaks and of course, they are all made from scratch in our kitchen. None of our sauces or soups contain thickening agents.