We always seem to get questions which have several answers. One of the most common is, “What is the best way to cook these filets?” Well, in this video I spent some time with Chef Gason Nelson who illustrates how to cook a filet perfectly with a stove top, oven, butter, olive oil, sea/kosher salt and fresh black pepper (which I assume everyone reading has at home).
Given that we are running a 20% OFF USDA Prime Filet Mignon promotion on www.rarecuts.com, today seemed like the perfect time to post this video for any of those folks that are on the fence – watch the video before or after you take advantage of this promotion, but hurry because this offer is only valid to the first 50 customers that use it!
We are happy to announce that we will be launching an addition to our one week old website in the coming days. One of the best parts of being in the meat business here in NOLA is the relationships we have built within the culinary world. While most of our retail customers do not expect what they see as they come through our doors for the first time (we’re working on that too), every chef that comes in gets it right away. We’ve gotten some great feedback from those chefs, and tons of encouragement. It’s not because they went to culinary school or because they are masters of their craft, however the main reason they know who we are right away is because our coolers look exactly like the walk-ins within their kitchens.
We pride ourselves in being able to educate our customers on what we sell, where it comes from and why it tastes the way it does. In addition to that we have leveled the playing field. If anyone has ever tried to re-produce that great dish from your favorite restaurant, then you know that the biggest hurdle is starting with the same quality product. To close the gap and make that a bit more realistic for everyone from the home chef, to the novice, we will add a NOLA Chef’s Favorites link to our recipe page on www.rarecuts.com. We will feature two great chef’s and the recipe of his/her choice on our site which will build a database of recipes that are sure to be a hit!
As I began this process and was pondering which chefs I would like to feature for the launch of this awesomeness, the answer came rather quickly. We are located within a residential neighborhood and within our first week of opening Chef Aaron Burgau of Patois and Chef Brian Larson of Clancy’s – two of our neighborhood restaurants came into the store and have become good friends and supporters. Everyone that’s been and tried the lamb spare ribs at Patois or the veal chop from Clancy’s can vouch for how spectacular those dishes are. So stay tuned and, if you are not on our email list, sign up at www.rarecuts.com and we will be sending out an email next week when our chef’s page goes live!
Enjoy the weekend and come see us, we’ll take good care of ya!