Ever wonder how to season a steak?

Honestly, whatever flavors YOU like are the ones you should use.

But sometimes we need some guidance. That’s when I turn to recipes. When they’ve been created by a chef I know they’re gonna be good.

I’m getting in the spirit of National Filet Mignon Day (all month long) and making sure we eat our fair share of filets.

Here is a filet rub recipe I like to use:

Spice Rubbed Filet Mignon

Ingredients:
4 (5 oz.) Filet Mignons

For the Spice
1 tbsp. sweet paprika
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. chipotle chile powder
1 tsp. salt
1 tsp. pepper
1/2 tsp. cocoa powder

For the Sauce
1/2 cup brown sugar
1 tbsp. vinegar
1 tbsp. yellow mustard
1 cup tomato sauce

Directions: Combine all of the spice ingredients in a mortar and pestle or in a spice grinder and mix until evenly combined. Rub the mixture evenly into all sides of the filet and let rest for at least a half of an hour. In a heavy bottomed pan over high heat, sear the filets until done, about four minutes per side for medium. Add the brown sugar, vinegar, mustard and tomato sauce and reduce until thickened.

Servings: 4

It’s spicy and delicious and especially created for a filet mignon.

Delicious! Wanna try it?

In many parts of the country, the kids are starting back to school!

And, if your area hasn’t started yet, it will soon!

That means early mornings, crazy afternoons and evenings, then repeating it all over again the next day.

We need some planning to make this go smoothly.

One thing that we KNOW has to happen every day is EATING.

And without a plan, that can cause stress and too much time spent fussing over it.

Plan it. Execute that plan. And pat yourself on the back when at least ONE thing goes smoothly that day!

During the school year, we like to grill up some steaks for dinner on Sunday evening. We make sure to grill up more than we need for that meal so that we have leftovers for a) lunches; b) a weeknight dinner using the leftover steaks (like fajitas!); and c) a fun steak and egg breakfast at least one morning during the week.

We use Sunday nights for cooking up the meats we’ll use during the week and preparing a calendar of just how we’ll use them.

That way, there’s no guessing. Just a plan and the ingredients to make it happen!

What are your favorite meal planning ideas? Do they help you make school nights easier to endure? I’m all ears!

It’s coming up, friends. That holiday we all wait for.

No, it’s not a day off work. The post office is still open. And all government offices will be functioning.

But it’s special to me. And I think it’s special to you, too.

It’s National Filet Mignon Day!

So, how does one celebrate National Filet Mignon Day, you ask?

Well, I’m glad you asked?

Here is a list of ways I’ve compiled for your reading pleasure. Feel free to add your own.

1. Place a filet-themed wreath on your door, then grill up some filet mignons in the backyard.
2. Send an Evite to all your friends and family and ask them to join you to . . . grill up some filet mignons in the backyard.
3. Decorate your home with little pictures of steak (you can use all types of steak if you want) but then . . . grill up some filet mignons in the backyard.
4. Gather the children for a moment of silence to reflect upon the beauty of a filet, then . . . grill up some filet mignons in the backyard.

Do you see a theme here? It always ends up the same – with you grilling up some filets!

Everybody wins!

How will YOU celebrate National Filet Mignon Day?