I’ve just had a late-afternoon revelation.
Today is National Filet Mignon Day!
Did you know? I didn’t either, but that’s why I enjoy Twitter. You never know what unexpected nugget of information you’ll discover.
In celebration of National Filet Mignon Day, I thought I’d offer a recipe, tell you a little about this most tender cut of beef and then … as always … provide a little insight of my own.
First of all …
Filet mignon is also called tenderloin.
Second of all …
Filet mignon is a fancy pants.
It is the most tender beef cut. It’s very lean and succulent, with a rich, buttery texture. It has a very subtle beef flavor which is why I don’t prefer it.
That’s right. I do not prefer filet mignon over other cuts.
Because thirdly …
I love GREAT BIG BEEFY FLAVOR.
And I’m sorry, fancy pants mignon, but you just don’t deliver. Tenderloin steaks are tasty, don’t get me wrong. They’re just not my favorite. If I want a great steak, a truly mouthwatering piece of grilled meat:
I usually choose a tidy little strip steak … or if I’m really hungry, a ribeye.
But that’s just me.
By the way, did you know a bone-in ribeye is also called a Cowboy Steak? Yep.
(That’s what you’re lookin’ at right up above here.)
Anyway … happy Filet Mignon Day!
Here’s a recipe I hope you’ll enjoy.
