Filet mignon....The fillet is considered to be the most tender cut of beef, and the most expensive. The average steer or heifer provides no more than 4-6 pounds of filet. As the muscle is non-weight bearing, it receives very little exercise, which makes it tender. The same cut of beef can also be called: * French: tournedos, filet de boeuf. * English (US): medallions, tenderloin steak.* English (UK & Ireland): fillet steak. * Argentina: Bife de Lomo.* Brazil: Filé Mignon.* Puerto Rico : Filete Miñón.

A tender fillet steak is a real treat but it needs a good sauce and this one is rich, red and robust. It will take an hour or so to prepare, but it’s well worth the effort.

•  2 fillet steaks
•  A knob of butter
•  Half an onion, finely chopped
•  A clove of garlic, chopped
•  6 cherry tomatoes, quartered
•  A sprig of rosemary
•  A couple of sprigs of thyme
•  A glass of red wine
•  200ml beef stock
•  A pinch of sugar
•  Black pepper

1. Melt the butter in a small saucepan and gently sweat the onion and garlic until soft. Add the tomatoes and continue to cook gently until they begin to break down. Next, add the rosemary and thyme with the wine, stock and sugar. Simmer gently for about half an hour.

2. Strain the sauce through a fine sieve and press out all the juices. Return the liquid to a clean pan and continue to simmer for about 20 minutes until you are left with about 6 tblsp of glossy, slightly sticky sauce.

3. Season the steaks with black pepper and grill or fry to your liking. Serve on hot plates with the sauce spooned over and around.

Serves: 2

Preparation time: 5 minutes
Cooking time: 1 hour