Yes, we are launching into serious autumnal cooking! It’s time to slowly simmer and tenderize with a braise. And to inspire you, we’re offering 15% off a selection of our favorite cuts for braising at dartagnan.com. From ribs and racks to shanks and shoulders, apply the simple technique for tender results. Our special pricing lasts through October 11, 2013, so shop now.
Posts tagged ‘buy beef’
Yes, that’s a thing. And August 13 is the day to celebrate the tenderest cut of beef.
Sliced from the short end of the tenderloin, this succulent little morsel of beef (filet mignon means “dainty filet” in French) is often the most expensive on restaurant menus. This cut is commonly used in the classic recipe Steak Tartare, where the buttery texture and delicate flavor of the beef is at its best. With our simple recipes you can enjoy it at home.
Another recipe from the old guard is Tournedos Rossini, in which ample amounts of truffle shavings augment the exquisite nature of filet mignon. The slice of seared foie gras doesn’t hurt either. Marie-Antoine Carême is credited with creating this decadent dish for (and under insistent direction of) the composer Rossini, who was one of the great gastronomes in history.
If you can find a way to enjoy a filet mignon today, go for it. If that’s not an option, just celebrate with these photos and make a note for next August 13. It’s a great excuse for a little party.