A while back, Mikey was asking me what other cooks I wanted to do. It was a difficult question for me. I had never been a super huge meat eater so, to be honest, I have already learned to cook more than I had ever hoped to. Then while we were throwing different cook ideas back and forth I made the startling realization that I have not yet really learned to cook a steak.
Now steak is not our typical low-heat cook that lasts for hours, so I can see how we missed it. Yet, when you think of a grill, a steak comes immediately to mind. The next logical question was what cut of steak. Again here, I knew too little to even venture a guess. While we tried to figure that out, the local butcher made the decision for me.
While walking through the store I came across a 4-day sale on Beef Tenderloin. All I knew at the moment was that it seemed like a really good deal. I assumed I could make a great cook out of it, but I had no clue what that would be. Then Mikey helped connect the dots and informed me that this would be the steak cook. As I learned, with a little knife work, this massive cut of meat would be transformed into Filet Mignon.
