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

Ingredients:
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

Directions:

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