Check out our experience with steaks from The Tender Filet!
We like our meat and potatoes in this house. Obviously we don’t eat like that all the time, but we haven’t cut that sort of food out of our diets either.
Protein is good for you; fats are necessary for vitamin absorption. Carbs in moderation are fine.
In fact, “Everything in moderation, including moderation,” by Julia Child, is a quote I like to live by. Although these days, the including moderation part is a little tighter than when my metabolism worked more efficiently.
We eat red meat about once a week in the form of meatloaf, meatballs, stew, slow cooker roast, or a simple seared steak.
For a few years straight, my in-laws have given us a quarter cow for Christmas. We keep the meat frozen and I’m able to pull out what I need, when I need it, for most of the year. It’s been very convenient.
What isn’t included in this allotment of quarter cow, however, are specialty cuts. Cuts like filet.
Recently, The Tender Filet sent me a package of their Filets Mignons to try out. They came neatly shipped in dry ice, and ready to cook.
After letting them rest for about 15 minutes on the counter, I pan seared the medallions to a medium-rare, just like I would my rib-eyes.
Tender, juicy, and nearly fork-tender, these filets mignons were delicious! Perfect for a special treat a couple times a year.
I received this item free of charge from The Tender Filet. No monetary compensation was received or offered, nor was I under any obligation to write about this product. All opinions expressed are my honest thoughts. I am not offering any sales or taking orders for this item. I will not receive any compensation in connection with any sales of this item.