I’m getting ready for Mother’s Day over here. Now starts the countdown.

Sunday, it’s go time.

Okay, so I’m a mom but I’ve invited my mom over for some steaks.

I love steak.

So does that mean I’m celebrating myself?

I don’t know.  It’s too deep.

I just know we’re having steak.

And I’m gonna rock the Teriyaki sauce.

Mother’s Day, you’re the best.

I love recipes that could either be appetizers or serve as a meal. In my life, everything — including food — needs to be flexible and go with the flow.

This recipe uses tender filet mignon and lots of yummy flavors. 

See for yourself!!

Beef Carpaccio

2 6 oz. Filet Mignon (Frozen)

Good Quality Sea Salt

Fresh Cracked Pepper

Truffle Oil

1 Tbsp. Lemon Juice

1 Cup Arugula

Using a slicer shave the filet as thinly as possible, placing the frozen slices right onto the serving plate.  Have an idea of the plating arrangement before you start, once the meat thaws, you won’t be able to move it.  Season with the salt and pepper and drizzle with the truffle oil.  Toss the arugula with the lemon juice and some salt, pepper and truffle oil and mound in the center of the carpaccio.  Serve with toast or crackers.

I love my mom.

She’s what a mom was meant to be. She’s always been there for me . . . and she’s still there for me now.

I’m something-seven years old and I still call my mom when I need help. I’m not ashamed to admit that.

I hope my boys are still calling me for help when they have families of their own.

So, Mother’s Day is coming up. And what better way is there to show my mom I love and appreciate her than to cook her a meal and let HER sit down and just be a guest?

How many times is Mom the one doing all the work?

So I’m going to invite her over on Mother’s Day, cook her a delicious filet mignon and raise a glass to her. She deserves it.

I might even send her home with some extra steaks.

She’s THAT great. 🙂