What to Do on Filet Mignon Day

Good Morning – and welcome to National Filet Mignon Day. Filet Mignon is the Cadillac of steaks, with a Lamborghini price tag. Once upon a time the pricy Filet Mignon was my absolute favorite cut of steak.

While Filet Mignon still ranks high when looking to impress, I’ve gotten over my obsession with this very lean slice of beef. All on its own, Filet Mignon is beyond tender, but not a standout from the crowd when it comes to flavor. Now Beef Wellington would not be the same without the beef tenderloin of a Filet Mignon wrapped in that delicate puff pastry. You certainly would not want to whip up a Béarnaise Sauce for a New York Strip. Filet Mignons were invented for chefs who love to create sauces and presentations that are sure to impress. So I guess today must really be your day.

These days I’m more a purest when it comes to steaks. And there is nothing more flavorful all on its own than a Ribeye Steak. A little salt and pepper and a nice sear is all a Ribeye needs. Unfortunately, the rest of the world seems to have discovered the flavor profile of a Ribeye – it now commands a price tag equal to or in some cases greater than a Filet Mignon. That’s okay, we’ll save our Ribeyes for a special occasion.

A good breakfast steak and eggs is such a great Western way to start the day. Remember to always give thanks to the Lord above, hug your children and hold the hand of your soul mate. Life doesn’t get any better than this.

Country Skillet Steak and Egg Breakfast
The Steaks
4 (2 oz) Breakfast Steaks
Onion Powder to taste
Fresh Black Pepper to taste
Mesquite Seasoning to taste
2 tablespoons Bacon Drippings

Lay steaks out on the counter to come to room temperature. As the steaks warm season with onion powder, pepper and misquite seasoning. Lightly pound steaks with a meat mallet to insure tenderness with a quick fry.

Heat the bacon drippings almost to the point of smoking. Place steaks in the skillet, sear for about a minute while the skillet is still smoking hot. Turn, sear other side. Remove skillet from heat source, cover to keep warm.

The Eggs
4 tablespoons Bacon Drippings or lard
4 large Eggs
Salt to taste
Black Pepper to taste

Melt bacon drippings or lard in a skillet over medium-high heat. Once the drippings begin to melt, lower heat to medium-low. Crack eggs into the skillet. Let cook undisturbed until the whites begin to set.

With a spoon or splashes from a spatula baste eggs with the grease until yokes are done to desired doneness. Season with salt and pepper, serve alongside the steaks.

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Let Your countenance shine upon Your servant
and teach me Your statutes.