Here at Kathey Jo’s Kitchen, my family are avowed meat eaters. I do try and get them to eat healthier, as you can see from the great recipes that I’ve shared with you over the years. But sometimes it’s nice to turn the other cheek and enjoy a great steak. Author O. Henry coined the term filet mignon in his book, The Four Million, in 1906. The literal translation – from French – is small boneless meat. I mean, anything could be a filet mignon. Look at it as a fancy name for the small end of the beef tenderloin, or psoas major of the steer or heifer.
When serving, consider a classic Caesar or a wedge salad would be an ideal appetizer. The subtle taste and tenderness of the meat doesn’t require elaborate side dishes. Think simply to enhance their flavor without stealing the show...
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