Such a tiny steak but packed with sooo much flavor. Hubby usually complains and yells not enough meat. I have to agree with him, but every now and then it's a great purchase to share when you do date night at home.
So how did this juicy cut of choice beef get it's name? Good question. What cut is it...even better question and here we go with the answers and how to cook this juicy slice of beef.
Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." It first appears in American print in 1899. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat.
Now for a recipe and of course links to cook some Filet mignon, it is national Filet Mignon day after all...Steak eaters rejoice!
Pepper Crusted Filet Mignon (Thanks to my recipe.com)
1 teaspoon bottled minced garlic
1/2 teaspoon olive oil
1/2 teaspoon salt, divided
12 ounces fresh asparagus, trimmed
1 tablespoon cracked black pepper $
2 teaspoons brandy
1/2 teaspoon garlic powder
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
Cooking spray
Directions:
Preheat broiler. Combine minced garlic, olive oil, 1/4 teaspoon salt, and asparagus in a large bowl, tossing gently to coat. Combine 1/4 teaspoon salt, pepper, brandy, and garlic powder; rub evenly over steaks. Place steaks on a broiler pan coated with cooking spray; broil 6 minutes. Turn steaks over; add asparagus to pan. Broil 5 minutes or until desired degree of doneness.
Links:
Comments