For many years, I was afraid to even experiment with filet mignon. It seemed too sublime and exalted a dish for my amateurish culinary pretensions. Nonetheless, one day curiosity finally got the best of me. I prepared a filet mignon blue cheese recipe, a variation of the steak I had never tried before. I figured that even if it was not very good, it would at least be unique enough to warrant my efforts. My attempt was not in vain. I was a natural! The fillet mignon was sublime almost as good as what they would serve in the Italian restaurant. At that point, I realized that it was not just the expertise of the chef, but the wonderful quality of that cut of beef that made it taste so good.
What I didn't know then is that filet mignon is not all of the same quality. I had yet to discover such things as aged beef, Kobe beef steaks, Grain fed organic steak, and all of the other innovations in preparing the perfect beef. Nowadays, I only use 100% hormone free grain fed cattle. I feel that if I'm going to make something as good as filet mignon, I probably shouldn't compromise at all. Everything about it should be just perfect, otherwise there is no point. I've gotten to the point where I know a dozen different ways to make it, all of them tasting absolutely delicious. I'm glad that I was brave enough to cook it in the first place!.
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