It’s a new year, so you need a new wall calendar, right?

Believe it or not, there exists the PERFECT wall calendar for fans of meat — just like you and me.

Just look at what you get to stare at for the entire month of February . . .

Yes, ladies and gents, it’s steak. Raw steak.

I prefer to stare at beautifully COOKED steak myself, but I guess beggars can’t be choosers.

Get one for yourself. Go on, you deserve it! Click here.

Photo courtesy of CafePress.com.

Doesn’t that look absolutely mouth-wateringly delicious?

This beef tenderloin with black peppercorn and mushroom sauce is a specialty at Lavendou in Dallas. Oh yum!

But — here’s the great thing — we have the recipe right here so you (and I) can make this at home!

You’ll need beef tenderloin for this recipe, and I like to use tenderloin tips — you can get them from my favorite place here.

Lavendou Recipe?Tournedos Felix Faure?Beef Tenderloin with Black Peppercorn and Mushroom Sauce

Recipe to Serve 4

The Ingredients

4- 8 oz Beef Tenderloin

2 Teaspoons of Salt

4 Teaspoons of coarse Black Peppercorns

2 Cups of  Diced  Mushroom

1 Tablespoon of Olive Oil

¼  Cup Butter

½ Cup of Cognac

½ Cup of Veal Stock

¾ Cup of Heavy cream

The Method Season both sides of each tenderloin with salt and pat them in the black peppercorns. Heat oil and butter in a large heavy skillet over high heat, and then sauté the tenderloins, 2 at the time, for 3-4 minutes on each side. Transfer the tenderloins to a heatproof dish and keep them warm in a 175 degree F oven.?In the skillet, add the mushroom, sauté for 2 minutes, until cooked. Add the tenderloin to the skillet and carefully add the cognac and flame it. Add the veal stock, then a minute after, the cream, bring to a boil for 2-3 minutes until the sauce thickens. ?Serve the tenderloin coated with the sauce with some Pommes Frites!

Photo and recipe courtesy of SavorDallas.com.

So, 2010 is here. How did you celebrate the turning of a new year — and a new decade?

For lots of people, a steak is the go-to thing for any kind of celebration.

I’m that kinda gal. Birthdays, anniversaries, business successes. I celebrate them all with a big, juicy steak.

In this article from D Magazine, readers discuss WHY the celebratory steak phenomenon is so prevalent.

My answer?

Steak is just good. Period.

How’s that for complicated?

See what you think! 

Photo courtesy of Sidedish.DMagazine.com.