On Tiny Giants, Mom’s Birthday, and Petite Filet Mignon….

Today is Mom’s 72^nd Birthday–though she probably wouldn’t have been too happy with me that I shared her actually age. But let’s be honest, Mom always looked a decade younger than she really was.

I find that the older I get, the more nostalgic I become. Funny enough, I don’t seem to recall the characteristics about Mom that drove me nuts when I was a quasi-rebellious teenager. It’s the quirky things I tend to reminisce about her that make us all crack up.

Like how she used to have the coldest little feet (even in the summer!) and would always find the need to prop them on our bare legs to warm them up. BRRRR!

Or how she would schmooze with strangers and hustle for us when it was fundraising time. She sold over 100+ pies each year for my cheerleading fundraisers and would be top in BINGO sales for our high school. Yup, don’t even try to step up to her.

Or how she would always call everyone người đẹp (beautiful) instead of using their names.

Mom would also constantly rearrange all the furniture in the house and reposition her incredible bonsai collection. Seriously, I would come home on the weekends from college and there would be a new configuration in the living room—EVERY time! One minute she would bring in a bonsai arrangement into a room and then next, she would have switched it out for a different one. When I used to ask her what she was doing, she would just laugh and say “I’m having fun.”

I guess she was “playing house” in her house.

And boy, did this woman love her steaks. I mean seriously love her steaks.

Without fail, for Mother’s Day or her birthday, we would be off to some restaurant to celebrate. Now granted, she would do the “mom” thing and say it didn’t matter where we would take her out (or even that we didn’t have to) but the moment we’d be seated at a restaurant, she’d always order a filet mignon or bone-in ribeye.

So in honor of Mom’s birthday and her carnivorous love of steaks, I made this tender Petite Filet Mignon. After soaking up some great flavors for a few hours, I seared the filets on a screaming hot cast iron pan and finished it off in the oven.

Absolutely delicious and Mom would have loved it.

Have you heard that wonderful saying that I am who I am today because I stand on the shoulders of Giants?

Well, it just so happens that one of my main Giants was a little 4’9” Vietnamese woman. Vivacious, tough, loyal, tenacious—and of course, steak-loving.

Happy Birthday, Mom. We all love and miss you.

______________________________________

Petite Filet Mignon
Serves 2

Ingredients:

1 tablespoon minced garlic
10-12 sprigs fresh thyme
1 tablespoon minced chopped sage
½ teaspoon red chili flakes
kosher salt
fresh cracked black pepper
½ cup extra virgin olive oil
2 6-ounce petite filet mignon steaks
3 tablespoons unsalted butter
1 tablespoon vegetable oil
course sea salt (optional)

In a resealable plastic bag, add the garlic, herbs, chili flakes, 1/2 tablespoon kosher salt, 1 teaspoon black pepper and filets. Rub the marinade all over the filets. Squeeze out as much air as possible and then seal the bag. Refrigerate for at least 4 hours.

Place a cast iron skillet on the middle rack of the oven and preheat to 400 degrees F.

Remove the filets from the plastic bag and discard the marinade. Use paper towels to dry off some of the marinade and then liberally season the filets with additional black pepper. Allow the filets to sit out at room temperature for 15 minutes.

After the cast iron skillet has heated in the oven for 15-20 minutes, carefully remove the skillet and place on a burner over medium-high heat. Add the butter, oil and allow it to melt together before placing the filets in. Sear the filets for 2-3 minutes on each side. While the filets are searing, repeatedly spoon the butter/oil over the tops of the meat to baste. Once both sides have seared, transfer the skillet with the filets back into the oven.

Roast the filets at 400 degrees F for 7-8 minutes or until the internal temperature reaches 135 degrees F for medium-rare. Allow the filets to rest for 5-10 minutes and sprinkle the tops with sea salt to finish (optional). Serve warm.