Posted on 08/13/2025 6:31:50 AM PDT by Red Badger
NATIONAL FILET MIGNON DAY
National Filet Mignon Day on August 13 celebrates a specialty cut of beef. Usually, from a steer or heifer, a filet mignon is a steak taken from the smaller end of the tenderloin of the beef carcass.
#NationalFiletMignonDay
Filet mignon is French for “cute fillet” or “dainty fillet.” In French, filet mignon may be called filet de boeuf, which translates to beef fillet in English. When found on a French menu, filet mignon may also refer to pork rather than beef. Since the filet mignon comes from the most tender portion of the tenderloin, it's one of the most prized cuts of beef. Therefore, expect this steak to be the most expensive.
Filet mignon is commonly cut into 1 inch to 2 inch thick portions, grilled, and then served as is. When found in grocery stores, filet mignon is already cut into bacon-wrapped portions. The usual method for cooking the filet mignon is to cook it on high heat by either grilling, pan-frying, broiling or roasting. Restaurants may sometimes prepare the fillets served in a cognac cream sauce, au Poivre with peppercorns, or in a red wine reduction.
Due to the low levels of fat found in the fillets, bacon is often used in cooking. The bacon is wrapped around the fillet and pinned closed with a wooden toothpick. The bacon adds flavor, and this process keeps the fillet from drying out during the cooking process.
HOW TO OBSERVE NATIONAL FILET MIGNON DAY
Enjoy a nice evening with this Delicious Filet Mignon recipe, together with friends and family. Learn more about how to cook filet mignon or give a shout out to your favorite restaurant that serves the dish. Use #NationalFiletMignonDay to post on social media.
NATIONAL FILET MIGNON DAY HISTORY
We were unable to find the creator of National Filet Mignon Day.
Q. How many calories does a filet mignon have?
A. An 8 ounce grilled tenderloin filet mignon contains 405 calories.
Q. What can I serve with filet mignon?
A. Just about any roasted vegetable will complement filet mignon. That includes potatoes, sweet potatoes, asparagus, green beans, and carrots. But you can also try mashed cauliflower, broccoli, grilled onions, zucchini, and mushrooms. Side salads bring a lightness to the meal, too. A variety of leafy green salads will bring a lightness to what might be a heavy meal. For dessert, consider fresh fruit, sorbet, or a fruit pie.
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NATIONAL PROSECCO DAY
National Prosecco Day on August 13 represents a time to raise a toast to the remaining days of the season. As we bask in the warmth of the resounding rays of summer, the day encourages people across the US to embrace life’s everyday celebrations.
#NationalProseccoDay
A sparkling wine, Prosecco is made from a variety of grapes. One of the oldest is the Glera. However, Prosecco can also be made from Chardonnay, Pinot Gris, and Pinot Noir. Primarily grown and bottled in the Veneto region of Italy, Prosecco's draw is its elegant mousse. In wine-speak, the mousse is the lovely, persistent bubbles. These bubbles give Prosecco the sparkle that makes it so appealing for celebrations.
Along with that touch of sweetness (usually dry) and light-bodied, refreshing aromas, Prosecco exudes an easygoing sense of fun. Flavors of white spring flowers, citrus fruits, and green apples paired with a wallet-friendly price tag place Prosecco in the right place for any celebration.
As the most sold sparkler in the U.S. – having surpassed the 4-million case mark (according to Impact Databank), it only fits that this long revered aperitivo of choice for Italians should earn its own ‘National Day’ of recognition. Some say no other beverage defines the Italian philosophy of la dolce vita, or the good life, quite like Prosecco.
Prosecco's bubbles come in many forms. Spumante is the bubbliest of the proseccos followed by frizzante. Finally, the calmest is the tranquillo. As summer's fun lulls into autumn’s social afterglow, National Prosecco Day reminds us of the fruits of our labors with its notes of apple and pear.
HOW TO OBSERVE NATIONAL PROSECCO DAY
Enjoy Prosecco with friends over crab cakes and scallops on the beach or with goat cheese, prosciutto, and fresh garden tomatoes at your summer table. This sparkling wine pairs well from aperitif to dessert and even brunch cocktails the next day.
It’s as simple as picking up a couple of bottles of Prosecco, inviting some friends over, and savoring summer's end. Then, share the sentiment on social media with #NationalProseccoDay.
Don't forget the wine glasses! These wine glasses are available in a pack of two in Black/Gold or Teal/Pink, shatter proof and have a capacity of 16 oz. Check them out right here.
NATIONAL PROSECCO DAY HISTORY
Riondo Prosecco founded National Prosecco Day to celebrate the sparkling summer months. Riondo Prosecco earned #1 Prosecco in Italy in 2010 by Il Mio Vino magazine and Gold Medal Minner Vinitaly in 2011. Terlato Wines acquired the Riondo Prosecco brand on January 1, 2016. The Registrar at National Day Calendar approved the day in 2016.
Filet Mignon au Poivre
Sounds fancy, but you can make this French bistro fave in under 30 min.
Ing Four 6-8 oz filet mignons 1 heaping tsp k/salt 1 tbl ea whole peppercorns, veg oil 2 tbl unsalted butter ⅓ cup fine-chp shallots, ½ c Cognac or other brandy ¾ c h/cream 1 tsp Dijon
Instructions Pat the steaks dry and, if thick, gently press them to about 1½ inches thick. Salt all over. Seal peppercorns in small plastic bag. Using a meat mallet or the bottom of a frying pan, pound til they are coarsely crushed.
Press the crushed pepper evenly onto both sides of the steaks. Heat skillet w/ oil on med-high. When hot and shimmering, add steaks; cook about 4 min per on side, turning only once, for medium-rare (or about 5 minutes per side for medium). Transfer to a plate; tent with foil.
Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots. Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes. Carefully add the Cognac (careful, it may ignite) and boil, again stirring to scrape up brown bits, til liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes. Add the cream and mustard and gently boil until thickened, about 3 minutes. Stir in any meat juices that accumulated on the plate. Transfer the steaks to plates and spoon the sauce over top. Serve w/ garden vegetable.
Exactly!................
BTTT!!!
Prosecco is a versatile sparkling wine that can be enjoyed in a variety of delicious ways, from refreshing cocktails to delightful desserts. Here are a few recipes to spark your culinary creativity:
Cocktails
Aperol Spritz: A classic Italian aperitif. Combine Aperol, Prosecco, and a splash of soda water, garnished with an orange slice.
Bellini: Gently stir together two parts Prosecco and one part fresh peach puree, serve in a chilled flute. The first Bellini was poured in 1948 by Giuseppe Cipriani.
Hugo Spritz: A refreshing European spritz made with 2 parts St. Germain, 1 part club soda, and 3 parts Prosecco. You can also add mint leaves for extra flavor.
Raspberry Limoncello Prosecco: Muddle raspberries in a glass, fill halfway with Prosecco, and top with Limoncello.
Basil Spritz: Gin, fresh lemon, aromatic basil, and Prosecco create a bright, herbaceous drink.
Negroni Sbagliato: A lighter take on the classic Negroni, made with Prosecco, vermouth, and bitters.
Desserts
Prosecco Jelly: A light and elegant dessert. Combine water, powdered gelatin, sugar, vanilla bean, Prosecco, and lime juice. Pour into molds and refrigerate until set.
Sgroppino al Limone: A refreshing Venetian palate cleanser. Whisk together equal parts lemon sorbet and Prosecco for a slushie consistency. You can also add vodka for a more potent drink.
Prosecco Grapes: A fun and easy treat. Infuse grapes with Prosecco for a boozy, flavorful snack.
Lemon Raspberry Sorbet Prosecco Floats: A creative cocktail that tastes like a dessert in a glass. Top lemon raspberry sorbet with Prosecco for a sweet, tart, and bubbly experience.
Food pairings
Prosecco is known for its versatility and pairs well with a variety of foods, particularly lighter dishes.
Appetizers: Pair with prosciutto-wrapped dates, stuffed mushrooms, or cured meats.
Asian Dishes: Enjoy with sushi, Pad Thai, or curries, especially with an Extra Dry or Dry style Prosecco.
Cheese: Goat cheese, Emmentaler, Parmesan, and other light cheeses are excellent choices.
Desserts: Pair sweeter Prosecco (Demi-Sec or Doux) with fruit tarts, cheesecake, meringue desserts, lighter cakes, and pastries.
Seafood: Smoked salmon, oysters, and other shellfish are enhanced by Prosecco’s bubbles and acidity.
Hmmm. I thank you for this recipe - it’s what’s planned for dinner at my house next Sunday😋
Hmmm. I thank you for this recipe - it’s what’s planned for dinner at my house next Sunday
hope you got a nice dessert recipe.....gotta have a good finish
Sounds delicious we butchered our own deer and pigs, so i knew a little about it- but would certainly benefit from a class on it for sure
Hello,
I would like to take the easy way out with the dessert this time😀: I plan to make ice-cream with fresh blueberries. It’s so hot outside these days, and it’s berry season over here, so I think this dessert will be refreshing 😋
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Sounds good to me...................
Hmmmmm….😋😀
A match made in heaven........feasting on Filet au
Poivre with fresh strawberry ice cream for dessert.
Yes. Indeed it will. A real Sunday treat.
Who would come to my house as a guest? 😀😀😀
A match made in heaven......Filet au Poivre with fresh strawberry ice cream for dessert.
Yes. Indeed........A real Sunday treat.Who would come to my house as a guest?
I’ll be there.....snx.
Looking forward to seeing you then…😀
🙂
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