With high demand and only about eight cuts per cow, filet mignon often fetches the highest price in the butcher’s case. When you’re paying upwards of $20 per pound, cooking these precious tidbits can feel a little like a tightrope walk. Don’t be intimi…
With high demand and only about eight cuts per cow, filet mignon often fetches the highest price in the butcher's case. When you're paying upwards of $20 per pound, cooking these precious tidbits can feel a little like a tightrope walk. Don't be intimidated. By paying attention to a few important details, learning how to cook filet mignon like you've been doing it your whole life is actually quite easy.
What Is Filet Mignon?
Filet mignon is a choice steak, indeed. To form it, the butcher makes a cross-sectional cut from the small end of the tenderloin, a long muscle with one narrow, pointed end which runs along the lower part of the cow's spine. The flesh there doesn't do much work, and is, therefore, very, very tender.
Here’s a satisfying street taco recipe that comes together in a flash. It’s topped with a tangy chipotle-lime coleslaw that provides flavor, spice and crunch to these satisfyingly savory street tacos. When Aristotle said the whole is greater than the sum of the parts, he was talking about tacos, right? Because these tacos are made […]
Here’s a satisfying street taco recipe that comes together in a flash. It’s topped with a tangy chipotle-lime coleslaw that provides flavor, spice and crunch to these satisfyingly savory street tacos.
When Aristotle said the whole is greater than the sum of the parts, he was talking about tacos, right? Because these tacos are made up of some seriously good parts: thin slices of savory seared steak, toasted flour tortillas, a tangy chipotle-lime slaw, and a sprinkle of pickled jalapeños and fresh cilantro.
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The perfect taco hits all the right notes, combining spicy and sweet, soft and crunchy, salty and tangy.
And these steak street tacos do just that, with thin slices of steak browned to perfection, and topped with a bright and crunchy slaw made with a mix of Duke’s Mayonnaise, smoky chipotle, and fresh squeezed lime juice.
What makes it a street taco and not just a regular taco? The size, essentially.
Street tacos are generally smaller, about 4-5″ in diameter versus a more typical 6″ corn tortilla or 8″ flour tortilla. The handheld size makes them easy to eat standing in the street. We’ve found both corn and flour tortillas labeled ‘street taco size’ recently, and although we opted to use flour here, you could really use either.
Even better… warm the tortillas in the same skillet with all the flavorful fat and brown bits leftover from cooking the steak. Inspired in part by a drool-worthy binge-watch of the Taco Chronicles series (which I highly recommend checking out), specifically the episode on Suadero tacos. This particular kind of taco is made with seasoned beef cooked long and slow in a bath of its own fat (beef confit, essentially); the tortillas are also drenched in fat and toasted prior to being loaded up with the juicy, flavorful meat and simple toppings.
While our steak tacos are not even close to authentic Suadero tacos (the thin slices of steak cook in mere minutes, rather than slow cooking for hours as is traditional), we were certainly inspired by the preparation and especially the brilliant step of fat-soaking the tortillas.
Since we can’t exactly travel to Mexico right now to enjoy the real thing, this will have to do.
This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta. For those days when you’re craving a cozy and comforting bowl of beef and noodles… …this classic beef […]
This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.
For those days when you’re craving a cozy and comforting bowl of beef and noodles…
…this classic beef stroganoff recipe is here for you, friends. ♡
It’s made with a quick sauté of tender steak (or you can opt for ground beef) and a perfectly-browned mushrooms, and tossed with the richest, savory, garlicky cream sauce (that I’ve lightened up a bit and made without heavy cream). And when served warm over a big bowl of noodles, rice or polenta, get ready for a delicious burst of nostalgia. Because this retro recipe is total comfort food and always so satisfying and delicious.
The other bonus with this particular beef stroganoff recipe is that it’s actually incredibly quick and easy to make in just about 30 minutes. So the next time you need a quick weeknight meal that’s sure to please a crowd, bring out the beef and mushrooms and let’s sauté up some stroganoff together!
Grilled Steak Salad with sweet corn, tomatoes, avocado, red onion, and a creamy cilantro lime dressing. You will love this fresh and simple summer salad! We make and eat a lot of salads during the summertime and this Steak Salad is Josh’s all-tim…
Grilled Steak Salad with sweet corn, tomatoes, avocado, red onion, and a creamy cilantro lime dressing. You will love this fresh and simple summer salad! We make and eat a lot of salads during the summertime and this Steak Salad is Josh’s all-time favorite! Adding a protein, like steak, is a great way to get…
These Steak Kabobs are marinated in a delicious steak marinade and stacked on a skewer with mushrooms, bell pepper, and red onion and grilled to perfection! Summertime means it’s kabob time and these grilled Steak Kabobs are perfection. The steak…
These Steak Kabobs are marinated in a delicious steak marinade and stacked on a skewer with mushrooms, bell pepper, and red onion and grilled to perfection! Summertime means it’s kabob time and these grilled Steak Kabobs are perfection. The steak gets a tender, delicious flavor from a simple steak marinade and it’s layered with the…
Steak Salad makes a quick and easy midweek meal. Made with thin slices of pan-seared steak served over arugula and lettuce greens toss with a lemon vinaigrette. Round it out with goat cheese, scallions, avocado, and bell pepper. Continue re…
Steak Salad makes a quick and easy midweek meal. Made with thin slices of pan-seared steak served over arugula and lettuce greens toss with a lemon vinaigrette. Round it out with goat cheese, scallions, avocado, and bell pepper.
(This coffee crusted steak post is sponsored by ALDI!) Who else is craving summer?! It’s time to bust out the grill to make this coffee crusted steak! This is rich, flavorful, smothered in an herby corn salsa that’s super refreshing and the entire thing tastes like summer on a plate. It’s fantastic! I’m partnering with […]
(This coffee crusted steak post is sponsored by ALDI!)
Who else is craving summer?! It’s time to bust out the grill to make this coffee crusted steak!
This is rich, flavorful, smothered in an herby corn salsa that’s super refreshing and the entire thing tastes like summer on a plate. It’s fantastic!
I’m partnering with ALDI again today to bring you this delish recipe just in time for Memorial Day! While we broke out the grill a few weeks ago, I am in MAJOR grill mode now after spending the last few months inside. I’m craving warm days and grilled plates! Just the smell of the grill alone sends me into a nostalgic spiral, and I’m so glad that grilling at home is something we can actually do these days.
Also! I’m here to tell you that ALDI has an incredible selection of ingredients for all of your grilling needs. Seriously, my mind is blown. For today’s recipe, I grabbed a strip steak and a ribeye, but you can substitute with whatever you have in your fridge or freezer.
The quality is top notch.
The coffee crust spice mix is absolutely incredible. It smells wonderful, and I was honestly tempted to taste it with a spoon! You can grind whole beans or use ground coffee – whatever you have on hand. I used the Simply Nature Whole Bean Coffee from ALDI – it’s so fragrant and rich.
Along with the ground coffee, we’re using brown sugar, smoked paprika, garlic powder, mustard powder, salt and pepper. SO many of my favorite things in one! Stir it all together and it looks like 90s sand art which is basically my favorite part. Of course.
Once the coffee rub is ready go, coat the steaks! They grill in just a few minutes and the crust is outstanding. It’s crisp and tastes like heaven. And no, it doesn’t have an over-the-top coffee flavor! Eddie can’t stand the taste of coffee so I would never do that to him. Well, maybe I would, and wouldn’t tell him until later. But I’m here to report that he loved these, even with the coffee crust.
P.S. I love to use coffee in the crust because it enhances the flavor of the steak (sort of like it does with chocolate, you know?!) and it also acts as a bit of tenderizer. It’s really quite versatile.
Now let’s talk salsa. Herbed corn salsa is super delicious and flavorful too, but in a different way than the coffee crusted steak. It adds a freshness and also a little hint of sweet, crunchy flavor.
I absolutely love that ALDI has corn on the cob in their produce section. I always find it to be ready to eat and super sweet.
We’re going to toss the corn on the grill too and then mix it with some fresh herbs, lime, onion and jalapeño. This is pure heaven.
I could eat it with a spoon! Love it so much.
When you serve the sliced steak with the salsa on top, it’s like a major flavor explosion. So, so good and perfect for the season.
It’s definitely something that will be on repeat for us all summer long!
This coffee crusted steak is incredibly flavorful! Topped with a fresh and bright herbed corn salsa, it's the perfect meal to kick off summer.
Course Main Course
Cuisine American
Prep Time 40minutes
Cook Time 10minutes
Resting Time 10minutes
Total Time 1hour
Servings 4people
Author How Sweet Eats
Ingredients
coffee crusted steak
¼cupBaker’s Corner Brown Sugar
2tablespoonsground coffee
1teaspoonStonemill paprika
1teaspoonStonemill Garlic Powder
1teaspoonkosher salt
½teaspoonfreshly cracked black pepper
½teaspoonground mustard
2Black Angus Choice Strip Steaks
herbed corn salsa
4ears corn
1/3cupchopped herbs,such as cilantro and basil
3tablespoonsdiced sweet onion
1jalapeño pepper,diced
2limes,freshly juiced
salt and pepper
Instructions
Preheat your grill to the highest setting. Take the steak out of the fridge for at least 30 minutes to take the chill off.
In a bowl, whisk together the brown sugar, ground coffee, smoked paprika, salt, pepper and ground mustard. Rub it all over both sides of the steak.
Place the steak on the grill grates and cook for 5 minutes, then flip and cook for 3 to 5 minutes more. I like to cook mine until they reach an internal temperature of 140 degrees F. Remove the steaks and let them rest for 10 to 15 minutes before slicing.
Place the corn directly on grill grates. You can do this while the steak is cooking too! Grill for 10 minutes, rotating the corn every other minute. Remove it from the grill and let it cool slightly. Once cool, slice the kernels off the cob.
In a bowl, stir together the corn, herbs, onion, peppers, lime juice, and a pinch of salt and pepper. Toss a few times to combine it well.
Slice the steak against the grain. Top it with the corn salsa and serve!
Steak frites! Steak frites! I hope you don’t have plans set in stone tonight because this should definitely be your Valentine’s Day meal! Perfectly seared steak… crispy, crunchy air fryer fries. HELLO. It’s a dream! The steak – it is so good. If I’m making actual steaks, I almost always do filets because I’m weird […]
I hope you don’t have plans set in stone tonight because this should definitely be your Valentine’s Day meal!
Perfectly seared steak… crispy, crunchy air fryer fries. HELLO. It’s a dream!
The steak – it is so good. If I’m making actual steaks, I almost always do filets because I’m weird about texture, and love the tenderness of them. I don’t like getting any bites of fat or gristle.
But I also make flank steak often, if we’re doing something like tacos or serving it as fajitas or just with chimichurri.
Here, we’re doing strip steaks! My favorite way to prepare these is to sear them in a cast iron skillet in butter. I know that everyone talks about sous vide and reverse searing, but I just always find myself going back to this method. For me, it’s foolproof and easy and just works. It’s also fast.
It results in super flavorful steak and it’s pretty easy to achieve the doneness level that you’re looking for. Especially after you get used to doing it!
This is how dark my kitchen is. So dark! It’s even the middle of the day in this photo. Whomp whomp.
This meal. Oh it is SUCH a treat.
I don’t make it often but it’s just SO good when I do. And we all love it, even the kids.
Okay, the fries!
We are doing air fryer fries today. I love them in the air fryer and a bunch if you have asked for the recipe, so here’s what I do. I’ve been making air fryer fries for years now, ever since I did a recipe for crate and barrel when air fryers first came out. Unlike my dislike for the instant pot, I actually do like the air fryer and think it has a time and a place!
Fries being one of the places. All of the time.
So!
I do still soak my fries – anywhere from 30 minutes to an hour. I make sure they are totally dry, then I do give them a spritz of olive oil. Place them in a single layer in the air fryer and let those babies air fry!
Once they come out, sprinkle with salt and they will be SO GOOD. So crispy and crunchy and like actual fries. The key for me is to cut the potatoes as small/thinly as I can, because this way they get extra crisp.
And do not fear! If you don’t have an air fryer or you just don’t feel like dragging it out, I have other fry options here on the blog. Right here you can find my perfect oven fries and right here you can find some legit fried fries.
We really enjoy all of these options, it just depends on the mood I’m in, how messy my kitchen is, what else I’m cooking and how much work I feel like doing. You know?!
Now doesn’t this just look like something we all deserve today? YES.
Steak Frites
Seared Steak with Truffle Herb Fries
This is our favorite steak frites! Seared skillet steak and crispy fries made in the air fryer, topped with truffle salt, parmesan and herbs!
seared steak
2 strip steaks
kosher salt
freshly cracked black pepper
3 to 4 tablespoons unsalted butter
truffle herb fries in the air fryer
2 to 3 russet potatoes, (thinly sliced)
olive oil for spritzing/brushing
1 teaspoon truffle salt
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated parmesan cheese
honey dijon aioli
⅓ cup mayonnaise
1 garlic clove, (minced)
1 tablespoon dijon mustard
2 teaspoons honey
seared steak
Make sure your steaks sit out at room temperature for about 30 minutes.
Heat a cast iron skillet over medium-high heat – you want it hot! Season the steaks on both sides with the salt and pepper.
Add 2 tablespoons of butter to the hot skillet. It will sizzle and smoke and once it’s all melted, add in the steaks. Cook for 3 minute, until deeply golden, then flip and cook for 3 minutes more. Add in the remaining butter. Once it melts, spoon it over top of the steaks for another 1 to 2 minutes. I like to cook the steaks to about 140-145 degrees (almost medium doneness or medium well). Remove the steaks and let them rest for 10 to 15 minutes before slicing.
truffle herb fries in the air fryer
Place the sliced potatoes in a large bowl and cover with cold water. Let the potatoes sit in the water for 30 to 60 minutes. Remove the potatoes and place them on kitchen towels – you want them completely dry! Pat them as dry as you can!
Preheat your air fryer to 375 degrees F. Place the potatoes on a baking sheet and spray or brush with olive oil. Place the fries in a single layer in your air fryer (you might have to do 2 batches!). Cook for 12 minutes, then gently flip the fries and cook for 5 to 6 minutes more.
Stir together the parsley and parmesan cheese. When the fries are done, place them on a plate or a sheet of parchment paper and sprinkle all over with the truffle salt immediately. Sprinkle with the herbs and parmesan mixture. Serve with the aioli.
If you do 2 batches, or if the fries are done before the steak, you can stick these in a 200 degree F oven until ready to eat!
Tender juicy hanger steak! Quickly sear this steak in a hot pan and then serve with a sauce of shallots and butter in a wine reduction. This makes an easy, yet impressive, home cooked meal. Continue reading “Hanger Steak with Shallots” »
Tender juicy hanger steak! Quickly sear this steak in a hot pan and then serve with a sauce of shallots and butter in a wine reduction. This makes an easy, yet impressive, home cooked meal.
