Here’s some food fun for National Filet Mignon Day, August 13th:
Instead of serving the meat flat on the plate, create a filet mignon “sculpture”: a commemoration of the tenderest cut of beef.
In this example from Rue 57 restaurant in New York City, the filet is set against a mound of mashed potatoes, and surrounded by:
Two croutons (toasted baguette or ficelle slices) garnish the dish, but you can crown the mashed potatoes with sprig of chive, rosemary or thyme instead.
You can tailor the dish any way you like. For example:
Serve the jus on the side.
Add mushrooms or other vegetables.
CHECK OUT THE DIFFERENT BEEF CUTS IN OUR BEEF GLOSSARY.
WHAT IS JUS?
Jus, pronounced ZHOO, is the French word for juice. With meat or poultry, it refers to a thin gravy or sauce made from the meat juices.
The fat is skimmed from the pan juices and the remaining stock is boiled into a sauce, adding water as desired.
Some cooks use additional ingredients to add flavor; for example, brown or white sugar, garlic, herbs, onion, salt and pepper, soy sauce and/or Worcestershire sauce. Our mother was fond of Gravy Master.
In France, it would be argued that such additions are not jus, but a more complex sauce.
 Honor filet mignon on its national holiday, August 13th (photo courtesy Rue 57).  The French Dip sandwich, roast beef on baguette with a side of jus for dipping. Here’s the recipe from One Perfect Bite.