Voted First – La Cense Beef received rave reviews and was voted #1 in a Wall Street Journal article appearing June 10th. The article titled “Ordering Up Beef That Roamed the Range” written by Peter King described how La Cense Beef “…had the easiest website to navigate and included recipe and cooking instruction cards. Its strip was the best in our test. Big and juicy, it was comparable to a strip at an elite steakhouse, all the testers said.”
A June 10th Wall Street Journal article titled “Ordering Up Beef That Roamed the Range” written by Peter King stated La Cense Beef “…had the easiest website to navigate and included recipe and cooking instruction cards. Its strip was the best in our test. Big and juicy, it was comparable to a strip at an elite steakhouse, all the testers said.”
To read the full article please visit www.wsj.com and use the article title in the search field to help locate it.
Filet mignon has always, and will always be the premier cut of beef, and one of the best foods you can eat. Ever since I was a boy, I’ve associated this rare and tasty cut with the most special of occasions and events. My parents would take us out for dinner and a movie as children. Our first stop would be our favorite Italian restaurant. Several dishes would be served, starting with a light pasta course, Then a tray of delicious sliced meats and cheeses would appear, some wonderful soup, then fresh piping hot bread. Although the individual offerings would vary from day-to-day, the main, and most anticipated course would always be the same. The filet mignon recipe was so good that none of us ever tried anything else. It was, in fact, the specialty of the house.
For many years, I was afraid to even experiment with filet mignon. It seemed too lofty and exalted a dish for my amateurish culinary skills. Hpwever, 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’nt 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 was wonderful – almost as good as what they served in the Italian restaurant. At that point, I realized that it was not just the quality of the cook, but the wonderful quality of that cut of beef that made it taste so good.
What I didn’t know at the time is that filet mignon is not all of the same quality. I had yet to discover such things as aged beef, Kobe beef, prime beef, and all of the choices involved in preparing the perfect meal. Nowadays, I only use 100% hormone free grain fed beef. I feel that if I’m going to make something as good as filet mignon, why compromise? 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 just glad that I was brave enough to try cooking it at all!
