Mignon Man March

It’s March, a month I’ve decided to dedicate to one thing and one thing only on the 180 Kitchen blog…

Filet Mignon.

Most assume that beef tenderloin, or filet mignon is just not an everyday food.  It’s for a special occasion.  Too damn expensive.

Well, I’ve cut the costs of filet mignon to just $4 per portion, and have been enjoying it several times per week for nearly a month.  Beef tartare, bacon-wrapped tournedos, beef wellington, blackened tenderloin… I’ve been having good food and good fun and don’t plan on quitting my mignon habit any time soon.

Anyway, look for some tasty posts over the next 30 days.  The first step is butchering a whole tenderloin in your home kitchen – the key that makes this doable for the advertised price, and that allows you to do a wide variety of things with tenderloin – from roasts to stews to rendering beef fat into tallow for frying. It’s not as hard as it looks, so don’t be a wuss and try it!!! 

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