My mom was able to get me beef tenderloin from the market the other day. Tenderloin is extremely hard to get and hence could get very pricey in the supermarket. My mom, the absolute palengke nut is very good with getting these things from the wet market where she gets them fresh and cheap. So the next time you can't find tenderloin in the supermarket, you might want to consider going old school and visit your friendly neighborhood wet market. What you find there might surprise you.
Of course with good meat comes good eats. Right now I am searching the web for quick and easy recipes of filet mignon for tonight's dinner, below is the recipe that won out (from the foodnetwork):
Filet Mignon with Red Wine Sauce
Recipe courtesy Giada De Laurentiis
6 (4 to 6-ounce) filet mignonsKosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine
Preheat grill to medium-high heat.
Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.
*Filet mignon image from here.
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