Filet mignon is one of the most prized cuts of meat in global cuisine, known for its tenderness and delicate flavor. Its name comes from French and means "small fillet" or "delicate," referring to its size and soft texture. This cut comes from the beef tenderloin and is very popular in countries like France, the United States, and various regions of Latin America. In countries like Mexico, Argentina, and Colombia, filet mignon may be found under similar names or simply as "fine tenderloin fillet." It is a piece that is generally cooked using techniques that enhance its juiciness, often accompanied by sauces made with wine or butter.
In Latin America, the popularity of filet mignon has been on the rise, integrating into high-end cuisine and special celebrations. Although the terminology may vary, the recognition of this cut as an exquisite delicacy is common, and it is often enjoyed with traditional side dishes like potatoes in various preparations, sautéed vegetables, or special sauces. The combination with sweet potatoes, a common ingredient in the region, provides a contrast of flavors and textures that perfectly complements the tenderness of the meat.
How to Prepare Filet Mignon with Thinly Sliced Sweet Potatoes
To begin this delicious recipe, in a medium cast-iron skillet, melt half of the butter in half of the oil until it is hot.
Add the mushrooms and sauté quickly, for approximately 5 minutes.
Remove the mushrooms with a slotted spoon and set them aside.
Add the remaining butter and oil over high heat.
Pat the steaks dry to remove excess moisture.
Sear the steaks well, cooking for approximately 4 minutes per side for medium doneness, adjusting the time according to the desired level.
Once ready, remove the steaks from the skillet and place them on a platter, keeping them warm.
Pour out almost all the fat from the skillet and add the beef broth.
Bring to a boil over high heat, scraping the bottom of the skillet to incorporate the flavors.
Cook the mixture until it reduces to about 2 tablespoons.
Add the red wine, dried thyme, salt, and pepper to taste.
Add the reserved mushrooms and briefly heat the sauce.
Serve the mushroom sauce over each filet mignon for an exquisite result.
For the thinly sliced sweet potatoes, run 2-3 large sweet potatoes through a food processor fitted with the julienne blade.
Rinse the strips well to remove excess starch and dry them using paper towels.
Fry the sweet potatoes in very hot vegetable oil for only a few seconds until they are golden and crispy.
Drain the potatoes on paper towels and sprinkle lightly with salt to enhance their flavor.
