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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)”
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…
Continue reading “FOOD FUN: Filet Mignon “Sculpture” For National Filet Mignon Day”
August 13th is National Filet Mignon Day. Filet mignon, the most tender and expensive cut of beef, comes from the small end of the tenderloin, and accounts for less than 1% of the entire carcass of the steer. The term “filet mignon” is a French derivative, the literal meaning is small (mignon) boneless meat (filet).…
Continue reading “FOOD HOLIDAY: Carpaccio For National Filet Mignon Day”
