Today is National Filet Mignon Day.

Filet Mignon comes from the back rib cage of the cow on the end of the tenderloin. Because this area of the cow is not weight bearing there is not a lot of connective tissue or muscle to make the meat tough. Instead you get a juicy, tender, melt in your mouth piece of beef that barely needs a knife to cut it. The down side to this cut of meat is that it has a less beefy flavour and therefore is usually served with a gravy or “au jus”.

Filet Mignon with Garlic Sauce

1. Season the steaks with salt and pepper.
2. Heat a skillet over high heat until very hot. Coat the bottom of the pan with the butter.
3. Place the steaks in the pan and brown, about 3-5 minutes per side. Remove from pan and keep warm.
4. Add the shallots and garlic to the pan. Carefully pour in the wine, scraping up the brown bits from the bottom.
5. Add the broth and bring to a boil. Cook until sauce begins to thicken about 5 minutes.
6. Stir in the cream until smooth.
7. Return the meat to the pan and coat with sauce for 1 minute. Serve.

Today is National Brisket Day.

Brisket is the cut of meat on the breast of the cow beneath the first five ribs. It has a lot of connective tissue and collagen so it’s a tough meat that requires long slow cooking to bring out its best. Using a slow cooker will definately help.

Beef Brisket

1. Place brisket in bottom of slow cooker fat side up.
2. Combine the garlic, ketchup, vinegar, and brown sugar in small bowl and then coat over beef.
3. Add enough water to coat the bottom of the cooker but not the brisket. Cover crock pot and cook on low 8-10 hours.

You can use the dripping in the bottom of the pan to make gravy if you wish.

Today is National Corned Beef and Cabbage Day.

Corned Beef & Cabbage

1. Place the corned beef in the stockpot. Add the chopped onions, carrots, vinegar, beer,mustard seed, coriander, black pepper, dill, allspice and bay leaves.
2. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.
3. Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.
4. Cut corned beef against the grain into thin slices and accompany with the cooked vegetables.
5. Serve with Dijon mustard, grainy mustard or horseradish on the side.

Today is National Noodle Day.

Here is a great filling noodle topper!!!

Beef Stroganoff Recipe

Cut beef in 1 inch strips.

Slice mushrooms.

Slice onions.

Cook the onions and mushrooms in butter in a skillet over medium heat.

Stir occasionally until the onions are tender. I could just eat this by itself. Yum! Remove from the skillet

Cook the beef in the same skillet until it browns.

Pour in the broth, salt and Worcestershire sauce.

Bring to a boil then reduce heat. Cover and simmer for about 15 minutes.

Add flour to remaining broth.

Pour over beef.

Add the onion mix then heat to a boil stirring constantly.

Add the sour cream then heat until hot but do not boil.

Serve over a wonderful plate of hot egg noodles.

Beef Stroganoff Full Recipe

1. Cook the onions and mushrooms in butter in a skillet over medium heat. Stir occasionally until the onions are tender then remove from the skillet.
2. Cook the beef in the same skillet until it browns. Pour in the 1 cup broth, salt and Worcestershire sauce. Bring to a boil then reduce heat. Cover and simmer for about 15 minutes.
3. Add flour to remaining broth and pour over beef. Add the onion mix then heat to a boil stirring constantly. Add the sour cream then heat until hot but do not boil.
4. Serve over the noodles.