Filet Mignon is a cut of steak beef that is cut from the smaller end of the tenderloin area of the bovine. The tenderloin itself runs along the sides of the spine. Filet mignon is known for being juicy and tender, and is often a top choice in beef cuts. As a result, it is the most expensive of all the cuts. Although its tenderness is what makes it so delicious, filet mignon doesn’t have as much flavor as other cuts of the bovine, so creativity, like being wrapped in bacon or being crusted, along with spices and sauces are often accompanied by the dish. Although a very lean cut, filet mignon is still a red meat nonetheless, and is best eaten sparingly. Here is a recipe to try at home:
Filet Mignon With Rich Balsamic Glaze:
- 2 (4 oz) filet mignon steaks
- ½ teaspoon of freshly ground black pepper
- ¼ cup balsamic vinegar
- ¼ cup of dry red wine
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Serving Size: 4 oz
Total Fat: 12g
Saturated Fat: 4g
From Fiber: 0.0g
Est. Preparation Time: 20 minutes