Posts Tagged With: Beef

225/365: National Filet Mignon Day

Carnivores will have no beef with today’s food holiday. August 13 is National Filet Mignon Day!

Filet mignon is French for “cute” or “dainty” filet, and refers to the small portion size of a typical steak. O. Henry first coined the term in his novel The Four Million, published in 1906. It is derived from the tenderloin of the cow, which runs along both sides of the spine; the small end is typically sliced into 1-2″ thick filets that are nearly round in appearance. Despite its small size, the tenderloin is the most tender cut of beef, and therefore the most expensive. This explains why that cute, dainty little 6 oz. circle of beef on your plate cost the same as your dining companion’s more manly 14 oz. ribeye. Interestingly, a T-bone or porterhouse steak has the tenderloin down one side and a New York strip down the other, so it is essentially two steaks in one. As tender as the filet mignon is, it doesn’t contain much fat, so it is often wrapped in a strip of bacon before cooking for added flavor.

As with most steak, the simplest preparation is usually the best. Sear your filet mignon over high heat after seasoning with salt and pepper, cook to a perfect medium-rare, and let rest before cutting into it. If you work up a sweat trying to saw through the meat with a knife, you’ve overcooked it. If it “moos” when you slice into it, you haven’t cooked it quite long enough.

To celebrate, we grilled up some filet mignons we bought from the store. These were pre-made and already wrapped in bacon. They turned out pretty good!

National Filet Mignon Day

Categories: Meat | Tags: , , , , , | 3 Comments

117/365: National Prime Rib Day

Steak lovers will have no beef with today’s food holiday: April 27 is National Prime Rib Day!

Beef. It's what's for dinner.

Beef. It’s what’s for dinner.

Prime rib, originally known as a standing rib roast, is a cut of beef from the primal rib, one of the eight primal cuts of beef. It is called a “standing” roast because it is usually roasted in a standing position, with the ribs stacked vertically. Removing the bones from this cut and slicing it into steaks yields rib eyes. It’s unclear exactly when and where prime rib originated, but most historians believe roasts became popular during the Industrial Revolution, when hungry men desired a hearty meal after assembling widgets and other doo-dads all day long. Some cuts of meat are more popular than others, and prime rib has always been particularly sought after by beef connoisseurs. A nice slice of prime rib will contain the “eye” of the rib and the outer, fat-marbled muscle. It is typically rubbed with salt and other seasonings and slow roasted over dry heat for several hours. Prime rib is a popular “Sunday roast” in the U.K., where it is traditionally served with Yorkshire pudding. Here in the good ol’ U.S. of A., mashed or baked potatoes are popular accompaniments.

April 27 also happens to be my birthday. The fact that it’s National Prime Rib Day is a happy coincidence, as prime rib is my favorite cut of steak, and I have a tradition of going to the Original Roadhouse Grill for prime rib on my birthday anyway. Or I used to, at least. It had been a few years, but today marked the perfect opportunity to reinstate that tradition. And, let me just say: the prime rib was amazing. Cooked a perfect medium rare, with an herb/salt crust, horseradish sauce, and au jus. It was to die for – the perfect birthday meal.

Prime Rib

Categories: Beef | Tags: , , , , , , , | 5 Comments

Create a free website or blog at WordPress.com.