For the perfect filet mignon, ask the butcher for the "heart" of the tenderloin, only then is the meat in one piece and does not break while cooking.
Salsify is like a big dark brown carrot. The flavor is reminiscent of the young endives. As its white flesh darkens quickly upon contact with air, the peeled salsify should immediately be immersed in acidulated (lemon or vinegar) water.