“Bistro Filet”

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Are you planning to prepare a family dinner this Valentine’s Day? If so then Bistro Filet, would be the perfect dish.

Bistro Filet tastes similar to Filet Mignon, yet looks more like a piece of Pork Tenderloin. Bistro Filet is super tender, easy to cook and the best part….much less expensive than Filet Mignon. Not all Butcher’s carry this cut of Beef, but R&S Meat Market is lucky enough that D’Artagnan brings it right to us!

When The Butcher heard that I wanted to plan a nice Valentine’s Dinner for our family he encouraged me to try this Bistro Filet. I was pleasantly surprised that it cooked up quickly and made a beautiful presentation when sliced into medallions. I prepared mine with a rosemary horseradish cream sauce and served alongside garlic mashed potatoes and fresh green beans.
My boys were in heaven!

Ask the Butcher for enough Bistro Filet (sometimes referred to as “Teras Major”) to feed your group… I would suggest one filet for two people, although healthy eaters may be able to eat one whole filet…so use your judgment.

While you are preparing your side dishes you can pre-heat the oven to 375 degrees fahrenheit.

Cook the beef just before serving and plan for it to take 17 minutes start to finish.

First you will sear the meat on the stove top; Season the beef well with fresh ground salt and pepper. Use an oven proof cast iron skillet or stainless steel pan to heat two tablespoons of butter with two tablespoons of olive oil over medium high heat. Make sure the pan is good and hot. Sear the beef for two minutes on each side. Then, transfer the entire pan to the oven to finish cooking. I flipped the meat at the 5 minute mark, and continued to cook for 8 minutes more. (Total time in the oven was 13 minutes and internal temp of the meat was 130 degrees) Perfection!

Click through the gallery below for step by step instructions…I think you’re gonna like this one!

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