For Many Years, I Was Afraid To Even Experiment With Filet Mignon. It Seemed Too Sublime And Exalted A Dish For My Amateurish Culinary Pretensions. Nonetheless, One Day Curiosity Finally Got The Best Of Me. I Prepared A Filet Mignon Blue Cheese Recipe, A Variation Of The Steak I Had Never Tried Before. I Figured That Even If It Was Not Very Good, It Would At Least Be Unique Enough To Warrant My Efforts. My Attempt Was Not In Vain. I Was A Natural! The Fillet Mignon Was Sublime Almost As Good As What They Would Serve In The Italian Restaurant. At That Point, I Realized That It Was Not Just The Expertise Of The Chef, But The Wonderful Quality Of That Cut Of Beef That Made It Taste So Good.What I Didn't Know Then Is That Filet Mignon Is Not All Of The Same Quality. I Had Yet To Discover Such Things As Aged Beef, Kobe Beef Steaks, Grain Fed Organic Steak, And All Of The Other Innovations In Preparing The Perfect Beef. Nowadays, I Only Use 100 Hormone Free Grain Fed Cattle. I Feel That If I'm Going To Make Something As Good As Filet Mignon, I Probably Shouldn't Compromise At All. Everything About It Should Be Just Perfect, Otherwise There Is No Point. I've Gotten To The Point Where I Know A Dozen Different Ways To Make It, All Of Them Tasting Absolutely Delicious. I'm Glad That I Was Brave Enough To Cook It In The First Place!.
