Go Grass-Fed on National Filet Mignon Day!

Today is National Filet Mignon Day, so let’s have a steak… more specifically, a grass-fed filet mignon. This is a new addition to our website, and an uncommon thing. These barrel-cut steaks are from the thick end of the tenderloin, and offer superb texture and flavor. With all the health benefits of grass-fed beef and all…

Do You Know the Alternate Names for these Steaks?

Love a good steak? We know the feeling.  And in order to meet your steak expectations, we just added new cuts to our website. Until recently, these were only offered to our chef clients, so it’s a good day for the home cook. Did we mention that these are fresh steaks – not frozen? That…

New Steak Gift Sets

Just in time for the gift-giving season, here are three new ways to share your love of steak. Each collection is offered at a special price for the holiday season. Click through the links to get more details. Our marbled and flavorful beef comes from cattle raised exclusively for us by a cooperative of ranchers…

Saucy Series, Part VII: Sauce Béarnaise

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Béarnaise One of the most ostentatious parties of the 19th century was the Bradley-Martin Ball. It was noted…

Tournedos Rossini, A Legendary Recipe

The origins of this dish can be traced back to the relationship between legendary chef Marie-Antoine Carême and the composer Rossini, a known gourmand. Evidently Rossini insisted on the dish being prepared tableside so he could micromanage its creation, and when the chef objected to the interference, Rossini said, “So, turn your back.”  Whether that…

Happy National Filet Mignon Day

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…