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LUXOR-TENDER: The Steak you’ve been dreaming about!

July 21st, 2010 • by Sandy Zimmerman

Bone-in Ribeye Steak-(Photo by LUXOR)

RESTAURANT REVIEW-

“This is the Steak you have been

dreaming about!”

By Sandy Zimmerman

(Photos by Sandy Zimmerman unless otherwise indicated.)

Have you been searching for a steak beyond the ordinary,a steak that delights you with every bite?



The Luxor Resort’s

Tender Steak

& Seafood Restaurant

will satisfy even

the most

discriminating

guest.

Today the public has become

more health conscious seeking

organic, grass-fed, and free- range

meats and foods.

It is good to know that Tender’s

Top Chefs K. C. Fazel, Chef de

Cuisine, and Executive Sous Chef, Christopher Mahoney are

leading the way in the “small farm” concept.  Chef Christopher

proudly said, “Tender has been competing with top chefs around

Las Vegas for 5-1/2 years and was named one of the top 10

steakhouses more than once.
Our credibility depends on using fine ingredients from the best

farms and ranches in

the United States and

around the world

in order to make a

big difference.”

A perfect steak depends

on many factors.



When I looked at

Tender’s extensive menu, I was amazed to see the

wide variety of their selections.

Tender not only offered ribeye steaks, but four different

cuts of ribeye steaks from farms in other countries.

These ribeye steaks include natural Dutch friesan

Brandt ribeye, grass-fed Durham ranch bison, organic

grass-fed New Zealand beef, and natural dry-aged

Black Angus Niman

beef.  If you desire

other cuts of meat,

Tender offers a

choice of three strip

loins, four filet

mignons, three

porterhouse and T-bone steaks,

plus three specialty butcher cuts. ——————————————–


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LUXOR-TENDER-The Steak you've been dreaming about!


As long as these farms are raising the cattle in a healthy manner on a proper diet, and mainly, not hurting the animals, that is the best way to go for
me personally, that is the reason why I like our farms.

The chef has to know exactly what he is getting in order to be a better judge of the food.

If you see a dish you want, but only want to try a little bit, just say, "Can I have this, this, and this?"


"No problem. 

We make sure the person who comes to the Tender Steakhouse has the best time they could possibly have. 


We want our guests to leave happy, full and with the WOW feeling,"

'I had tenderloin and it fell of the bone.'  "That is important to us."

Dining at Tender is an experience to remember.

I especially loved the chilled wild natural shrimp and sauteed prawns served in an individual pan accompanied by three dipping sauces-

mango salsa, pesto, and cocktail sauce.

This is a great sharing plate because the prawns are extra large.

Seeing the organic grass-fed New Zealand ribeye steak was startling because it almost filled the entire plate. 

After waiting in anticipation of a culinaryfeast, finally I was ready to eat. 

So juicy, so tender, I savored every bite.

All of the efforts of Chef Fazel and Chef Mahoney were well worth it.

Price Range: First Courses: $9-24;


Main Courses: $28-110;

Open for dinner daily, from 5-11 pm.

Prix-Fixe Dinner

A Special three course Prix-Fixe menu is served Sunday through Thursday, from 5-6:30 pm and 10-11 pm. 


The dinner begins with a garden greens salad filled with sun-dried tomatoes, fennel, artichoke, radish, baby greens with black currant balsamic vinaigrette. 

You have a choice of three entrees, pan roasted Loch Duart Scottish salmon,
organic free-range Jidori half chicken, or natural certified Angus beef filet Tournedo (6 oz.).

Topping off the evening, their dessert includes either cheesecake, flourless chocolate cake, or Creme Brulee.

This is an outstanding value for quality three course meals at a reasonable price- $39 per person.

Look in their website to download their $20 off coupon when you spend $100 or more.

You can also pick up the coupon at the restaurant.

For information, call 262-4778. 


Luxor Resort, Tender Steak & Seafood Restaurant.  www.luxor.com