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With Damascus Bakeries you can have it all…
mouth-watering, delicious, HEALTHY breads.
Our healthy pitas, roll-ups, wraps, panini, flat breads will delight your taste buds and your waistline We challenge you, picky eaters of America, to try our flat bread options. We know we can satisfy not only your waistline but your appetite as wel
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Last Sunday, after a long walk in the city, I sat in the sun, at a table outside a café, reveling in a fresh orange juice with a friend. What a perfect Sunday afternoon, one among so many others, but particularly delightful, sunny and warm! It wasn’t until the sun begun to drop down behind the trees that thoughts of dinner came to mind. We were both craving a tender and juicy steak, rare and well-grilled, along with a creamy sauce made of blue cheese, or a spicy pepper sauce. Back at home I looked for recipes made of tender meat and filet mignon was exactly what would meet my expectations of a luscious and tender meat dish. Every time I hear the words filet mignon a smile shows up on my face, as “mignon” means cute in French, and I try to understand how a part of meat could be cute!
I did some searching and found that the filet mignon comes from the tenderloin, a part of the beef that runs along the underside of the backbone, as two long snake-shaped cuts of meat. The true filet mignon is cut from the narrow, smaller forward end of the tenderloin. This area of the animal is seldom used for exercise; hence it is the most tender cut of beef. However it is also the most expensive part and produces only 4 to 6 pounds of meat, but it is a special treat when cooked well. You will also find it in vacuum-sealed packages, sliced and wrapped with bacon at the grocers, which adds flavor and helps the meat retain its shape. The real challenge is finding the best way to cook it, because you want to retain its wonderful flavor and not overcook it. Rare to medium rare is best in order to optimize the flavor and tenderness. It is important not to cut the meat to check if it is cooked. Simply touch it to test its doneness.
I tumbled on this recipe in a magazine and was intrigued by the combination of sweet and sour ingredients in the bread. It was definitely a pleasure, the blue-cheese dressing ties the ingredients altogether and the sweet pears and onions come out a sublime mix that highlights perfectly the taste of the meat. Don’t wait, let’s eat!
Ingredients
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 1 ripe pear, peeled and diced
- 1 tablespoon sugar
- ¼ cup sour cream
- 2 ounces blue cheese, crumbled
- 1 teaspoon each salt and ground black pepper
- 2 filet mignon steaks (each 1 in. thick)
- 1 tablespoon vegetable oil
- 4 Damascus Whole-Wheat Roll-up
- 2 cups loosely packed spinach leaves
Preparation
1. Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add diced onion and pear and cook for about 5 minutes, or until softened, stirring occasionally. Dust with sugar, then reduce the heat to low and simmer about 10 minutes, or until light brown. Meanwhile, in a small bowl, beat sour cream with blue cheese until creamy.
2. Season both sides of steaks with salt and freshly ground black pepper. Pour one tablespoon of vegetable oil in t a large frying pan (not nonstick). Heat over medium-high until rippling, and then put in steaks. Cook steaks until they can be turned easily, about 4 minutes. Turnover and cook 4 to 6 minutes. Transfer to a cutting board, let cool 10 minutes, and slice steaks thinly.
3. Spread about 2 tablespoon of the blue cheese dressing on each Damascus whole-wheat roll-up, leaving a 1-in. margin on all sides. Warm roll-up in frying pan, one at a time, over low heat.
4. Top each with 1/4 of the steak slices, 1/2 cup spinach leaves and 2 tablespoons onion-pear relish. Fold bottom inch of tortillas over fillings and fold over sides to form wraps.
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