In junior high they loved showing us E. Coli videos. I don’t know if they got a thrill of scaring us out of eating hamburgers or they really wanted us to learn about the disease...epidemic...sickness? Whatever it was, ever since then I have cooked my meat well done. No pink. Brown all the way through.
Well, while studying abroad, I didn’t have the luxury of cooking the meat to my liking. They liked it medium rare. And instead of refusing to try it, I decided to forget the awful videos and just take a bite. And it was so good! It was so tender and so flavorful. What had I been missing out on???
So I really wanted to try meat again...cooked to the appropriate doneness. I went to the butcher to get the beef tenderloin, which to my surprise is another name for filet mignon. Yes, a little more than the average steak, but I had already picked out the recipe and I had my heart set on it. (And my dad was paying because it was for Mother’s Day at my Nana’s.)
This recipe is so easy. When you get a good cut of meat, I guess you don't have to fuss with it that much.
Mix up the spices.
Drink wine.
