Mother's Day Dinner Ideas and What's Worth Splurging On

Mom deserves something special, and on this episode of Meat & Greet, Myke Stittsworth helps you plan a Mother's Day dinner that goes beyond the ordinary. He talks about which cuts are worth the splurge — and which ones give you that wow factor without the premium price.

Whether you're grilling, roasting, or doing a simple pan-sear, Myke has ideas that'll make Mom feel like she's at the best restaurant in town — without leaving the house.

Mother's Day Menu Ideas

• Filet mignon: the classic splurge cut
• Lamb chops: elegant and easier to cook than you think
• Surf and turf at home: steak and shrimp or lobster tails
• Simple preparations that let the meat be the star

About Meat & Greet

Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.

🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes

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🍖 Recipe: Stittsworth Filet Mignon with Red Wine Reduction

Elevate Mother's Day dinner with a luxurious Stittsworth filet mignon crowned with an elegant red wine and shallot reduction.

Ingredients

• 4 Stittsworth Filet Mignon steaks (6 oz each, 1.5 inches thick)
• 4 tablespoons unsalted butter, divided
• 4 shallots, minced
• 3 cloves garlic, minced
• 1 cup dry red wine (Pinot Noir or Cabernet)
• 1 cup beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 teaspoon Dijon mustard
• Sea salt and black pepper
• Fresh parsley for garnish

Instructions

1. Remove Stittsworth filets from refrigeration 30 minutes before cooking.
2. In a saucepan, melt 1 tablespoon butter over medium heat and sauté shallots until softened, about 4 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Deglaze pan with red wine and simmer until reduced by half (about 8 minutes).
5. Add beef broth, thyme, bay leaf, and tomato paste. Simmer for 10--12 minutes.
6. Strain sauce through a fine sieve, then return to saucepan and simmer gently.
7. Pat Stittsworth filets dry and season generously with salt and pepper.
8. Heat a cast-iron skillet over medium-high heat, then add 1.5 tablespoons butter.
9. Sear filets 3--4 minutes per side for medium-rare, basting with pan drippings.
10. Transfer filets to a warm plate and let rest 5 minutes.
11. Finish red wine sauce with remaining butter and Dijon mustard, whisking until silky.
12. Plate filets and spoon red wine reduction around each steak. Garnish with parsley.

Pro Tip: Stittsworth filet mignon is the most tender cut available and worth every penny for a special occasion. Use an instant-read thermometer and aim for 130--135°F internal temperature for medium-rare.