Just so you know, the filet mignon is referred to in France as the filet de boeuf, since the filet mignon refers to pork, not beef. It is the most tender and therefore, most expensive cut of beef. When buying a filet mignon cut, look for the lighter colored cuts rather than the dark ones. The lighter cut indicates more 'marbling', which will make it more tender.
- Soft and doesn't bounce back: It is rare.
- Bouncy, but still soft: It is medium rare.
- Firm: It is overcooked.
While the meat and potatoes were in the oven, I sliced the steak tomatoes cross-wise, sprinkled with crumbled feta cheese and drizzled it with extra virgin olive oil. This is a different take on your traditional capri salad, so there was no mozzarella cheese or basil. So maybe not even a modified capri salad at all.
When everything came together, it smelled scrumptious and I couldn't wait to dig in - but not before I poured myself a glass of fine Cabernet Sauvignon! This would also have worked with some good Bordeaux, but I just happened to have a bottle of Cab.
With the fist mouthful, I was in epicurean heaven! All the layers of flavors were just delightful. The meat was tender and juicy, the tomatoes were so refreshingly different, and offered a great contrast to the feta cheese and the jalapenos. Yum! I can still taste the phantom flavors as I write this....It was well worth the effort.
So go ahead, try it and let me know how it turns out! Buon appetito!