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Thursday 6 August 2015

Filet Minion or Should That Be Filet Mignon ?

There is no doubt about it Disneys Minions are so so popular just ask our grandson, pictured below !

But how about a Filet Mignon this weekend? "A filet is a boneless cut of meat or fish, and mignon is a French word that means cute or dainty. A filet mignon, then, is a "dainty filet." It's pronounced fih-LAY meen-YAWN. 

A filet mignon is cut from the tenderloin, which lies in the middle of the animal's back. Because the muscles in this area are not overly exerted, their tendons do not toughen -- and that's why a tenderloin is so tender. Strictly speaking, filet mignon comes from the tail end (the smaller end) of the tenderloin; it is generally only 1 to 2 inches in diameter. However, you can use beef filet mignon and beef tenderloin steaks (cut from other parts of the tenderloin) interchangeably. Both are usually cut 1 to 2 inches thick, though beef tenderloin steaks tend to be larger in diameter (2 to 3 inches).

Note that what you gain in tenderness, you lose a bit in flavor -- the lack of marbling, fat, and bone diminishes the beefy taste of these cuts. That's why tenderloin steaks are often served with sauces, toppings, or pan juices. Steak houses also often serve beef tenderloin steaks wrapped in bacon to keep them moist while cooking and add meaty flavor.

Beef Tenderloin with Balsamic Tomatoes
Makes: 2 servings
Serving Size: 3 ounces cooked meat and 1/3 cup balsamic sauce
Start to Finish: 25 mins

1/2 cup balsamic vinegar
1/3 cup coarsely chopped, seeded tomato
2 teaspoons olive oil
2 beef tenderloin steaks, cut 3/4 inch thick (about 8 ounces)
1 teaspoon snipped fresh thyme

1. In a small saucepan bring vinegar to boiling. Reduce heat; simmer, uncovered, 5 minutes or until reduced to 1/4 cup. Stir tomatoes into hot vinegar reduction.
2. Meanwhile, trim fat from steaks. Sprinkle with salt and pepper. In a large skillet heat oil over medium-high heat. Add steaks; reduce heat to medium.
Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F).
3. To serve, spoon vinegar reduction over steaks. Sprinkle with thyme.

Nutrition Facts (Beef Tenderloin with Balsamic Tomatoes)
Per serving: 275 kcal cal., 12 g fat (3 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 76 mg chol., 80 mg sodium, 12 g carb., 0 g fiber, 10 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet "

Recipe idea and info from here

This lovely meat is also delicious served with some asparagus, or a simple salad. Will you be treating yourself?

Thanks for reading

All the best Jan


Lowcarb team member said...

P.S. Sorry meant to say ... thanks to Ivy at The Happy Whisk for the top picture !

All the best Jan

Anonymous said...

What a fantastic recipe idea. That steak looks glorious. I want to eat it NOW! LOL

eileeninmd said...

I would agree, the food photo looks delicious! And I do not eat steak that often! Thanks for sharing the recipe!

Lowcarb team member said...

Have to agree Ted - that is a fantastic recipe idea and the photo just 'shows off' the dish to perfection. You can almost smell the aroma too!

Thanks for your comment.

All the best Jan

Lowcarb team member said...

Hello Eileen, many thanks for your comment.The way food looks does also play an important part in how we approach our foods, and that photo is super!

All the best Jan

Roses and Lilacs said...

That photo just made me melt. I haven't had a steak since...can't remember. I'm keeping this in my computer file, Thanks Jan.

Gail said...

Oh, man! You keep making me want to cook! I try not to do that often.

Thanks, Jan. I am drooling like the dogs now.

Lowcarb team member said...

Hi there Roses and Lilacs - yes that photo of the steak is just glorious!
It makes you want to take up your knife and fork and eat!

Many thanks for your comment.

All the best Jan

Lowcarb team member said...

Thank you so much for your comment Gail - this recipe is a winner.

Take care and keep as cool as you can, I know it's rather warm where you are!

All the best Jan

TexWisGirl said...

laughed at the cartoon. not a fan of filet mignon. need my meat cooked more. :)

The Happy Whisk said...

Hey. I know that picture. Its on my blog and ALL over the Internet as well.

Tim loves the stuff, but none for me, thanks.

The Happy Whisk said...

PS Allergic, I meant to add.

Passthecream said...


But don't be afraid of that fat, leave it on there and eat it up! Your brain will thank you for it.


Lowcarb team member said...

Hi Theresa (TexWisGirl) ... yes a great cartoon, and there are some super recipe ideas where you can cook your meat for longer, it's always got to be personal preference.

Hi Ivy ... it is a great picture. Not all can (or want) to eat meat, but there is so much great alternatives. In my opinion eating whole real foods and staying away from processed is best ! Anyway Tim can eat and enjoy !

Hi 'C' ... and thanks for your comment. Yes, I enjoy some fat on my meat, skin on my chicken etc it all adds to the taste too!

Happy Friday everyone.

All the best Jan