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August 13th is National Filet Mignon Day. The simplest way to garnish a steak is with a pat of butter, or a compound butter like blue cheese butter, garlic herb butter or truffle butter (photo #2). While we’re fine with steak sauce with a sirloin steak, a tender, subtle cut like filet mignon benefits from…
Continue reading “TIP OF THE DAY: Serve Multiple Sauces With Filet Mignon (Or Other Steak Cut)”
A football filet mignon. Photo courtesy Empire Steak House | NYC. To some, watching a football game while digging into a big, juicy steak is a slice of heaven. That’s why more than a few steak houses have big-screen TVs. Chef Jack Sinanaj of Empire Steak House in New York City has gone one…
Continue reading “FOOD FUN: Football Steak”
Rib eye or ribeye: the best combination of beefiness and tenderness. Photo courtesy Allen Brothers, a NIBBLE Top Pick Of The Week. Some people have a “signature steak.” At a steakhouse, our brother always chooses filet mignon; his friend Robert always orders the porterhouse; When we recently ordered a hanger steak, our brother taste…
Continue reading “TIP OF THE DAY: How To Choose Your Steak”
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