Tender Beef at the Table

Ask any fine diner what the most succulent and delectable cut of steak is, and they will unanimously respond, "filet mignon." While filet mignon is the most expensive cut of beef there is, the price is well worth it. Aside from tingling your tastebuds, filet mignon also has many health benefits.
How to Make Filet Mignon with Rich Balsamic Glaze

The term "filet mignon" is French for "dainty filet." The term itself was first used in the book "The Four Million," written in 1906 by O. Henry. He used the steak multiple times throughout his book to create moments of romance and as a symbol of scrumptious treat. Today, this cut of beef still represents romance, as it is frequently served by restaurants as the main course on Valentine's Day.

Filet mignon is taken from the tenderloin of a cow or steer. The tenderloin is found on both sides of the spine, and because this particular muscle group is the least used, the tenderloin is the most tender and widely used in recipes. The portions of tenderloin that are cut from the smallest end of the tenderloin is filet mignon. It is most frequently served by restaurants in 4-, 6- or 8-oz. portions, and the price for a filet mignon dinner usually begins at $25. Filet mignon is generally cooked one of three ways: pan seared, grilled or cooked with bacon wrapped around it. Since the filet has very little fat, the bacon will add flavor and prevent the steak from becoming dry during preparation.

Ingredients



4 (4 oz.) beef tenderloin steaks
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons minced garlic
1/8 teaspoon crushed red pepper
3 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 teaspoons pure honey
Olive oil spray

1. Season steaks with salt and pepper.

2. Spray a large skillet with olive oil and place over medium high heat. Once the skillet it warm, add the steaks, cooking in batches, if necessary to avoid over crowding. Cook for 3 minutes on each side, or until desired doneness is achieved. Remove steaks from the skillet with tongs and tent with foil to keep warm.

3. Add the garlic and red pepper to the skillet and sauté for half a minute. Add the sherry and bring to a boil. Add the soy sauce, vinegar, and honey and return to a boil, stirring occasionally.

4. Reduce the heat and cook for about 1 minute. Serve sauce spooned over the steaks, or on the side.

Barbecue Beef That's Off the Bone

In the southern states of the U.S., diners prefer the tender, juicy goodness of pulled pork and beef. Pulled beef barbecue is a versatile dish. It can be served with potatoes, rice, or pasta, or with a side dish of salad, beans, or sautéed vegetables. Popularly, it is served on sandwich buns or rolls to make a saucy and spicy sandwich. Or it can be wrapped in tortilla to make a hearty Mexican or southern U.S. style snack.

Making this delicious pulled barbecue recipe is more convenient with the use of a slow cooker of crock pot. Simply combine all the ingredients together in the pot then slow cook the beef for six to eight hours on low until it is tender and stringy, and can be easily pulled with a fork. You do not need to pay a lot of attention to the beef as it cooks in the slow cooker. You can leave it on its own for the most part of making this recipe. The result on the crock pot is a mouthwatering beef dish dripping with finger-licking good sauce.

Choose a nicely marbled center cut chuck roast for an exceptionally tender and scrumptious pulled beef barbecue. The use of homemade barbecue sauce is suggested but you may use your favorite bottled barbecue sauce available in groceries to make this recipe. If you are planning on many barbecued weekends, this dish can be frozen and stored for a long time. You can make hot beef sandwiches, quick quesadillas, beef taco, or shepherd’s pie. It is hard to get tired of this scrumptious dish as the snack possibilities are endless.

Simply spoon some hot pulled beef barbecue on buns to make yummy hot beef sandwiches and top with some fried onions or coleslaw and jalapeno peppers. Place pulled beef on flour tortilla for beef quesadillas and top with some shredded cheese and jalapeno peppers, fold tortilla over filling and bake in the oven or heat in a pan until golden. Spoon pulled beef barbecue in taco shells to make tacos, and top with chopped onions, tomatoes, lettuce, and shredded cheese.


Ingredients

1 beef chuck roast (approx. 3 lbs.)

1 can (14.5 oz.) diced tomatoes
1 can (14 oz.) chicken broth
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground oregano
3 large garlic cloves, minced
1 1/2 cups barbecue sauce

1. Place all ingredients in a slow cooker and cook on low heat for 6-8 hours, or until meat is tender enough to shred.

2. Remove meat from the cooker and let stand reserving the sauce. When it is cool enough to handle shred the meat. Set aside.

3. To a large saucepan transfer reserved sauce. On medium heat simmer until the sauce thickens. Add shredded meat and reheat. Serve on sandwich buns or wrapped up in tortillas.