gatech36
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Blackened Filet Mignon with Asian Rice Wine Reduction SaucePrep: 10 mins. Cook: 20 mins.
2 Filet mignon steaks (beef tenderloin), 1 ½ inches thick (5-6 oz. ea.)
½ Tsp kosher sea salt
1 Tbsp fresh coarsely ground black pepper
1 Tsp canola oil
3 Tbsp chopped green onions/leeks
1 Clove garlic sliced preferably with razor blade paper thin
1 Tbsp Chinese cooking rice wine
⅓ Cup water or beef stock
1. Sprinkle steaks with pepper & salt sides. In nonstick 12-inch skillet, heat oil over high heat until very hot. Emulsify garlic; add steaks & cook, without turning, until browned, about 1-2 mins. Brush on reduction sauce while browning, save half for later. Turn steaks and repeat. Transfer to plate; keep warm.
2. Add onions to drippings in skillet; cook 30 seconds. Stir in wine; cook, stirring, until browned bits are loosened from bottom of skillet. Stir in water/stock and boil 1 min.
3. Return steaks to skillet and cook, without turning 5 mins. Turn and cook 5 mins. Longer for med-rare or until desired doneness. Transfer to plate and garnish with onions/leeks and remaining reduction sauce; keep warm to serve.
Asian Rice Wine Reduction SaucePrep: 5 mins. Cook: 5-10 mins.
2 Tsp light soy sauce
2 Tsp sesame oil
1 Tsp honey
½ Tbsp fresh sliced ginger (about 6-8: 1/16” thick slices)
¼ Tsp fresh minced ginger
1 Tbsp chopped green onion/diced leeks
⅛ Tsp ground cayenne
½ Cup Chinese cooking rice wine
1. In a small mixing bowl, with wire whisk, combine soy sauce, oil, honey, cayenne and minced ginger and mix.
2. Bring ¼ cup wine to boil in butter pan, stirring with wooden spoon constantly adding mixture while stirring. Once reduced to about a third, add onions/leeks & sliced ginger, add remaining wine. Reduce until only about ¼ cup remains. Remove from heat and let stand.
3. Brush mixture on filet instead of butter; cook as directed.
Garlic and Ginger Soba Noodles with Bok Choy and Matchstick CarrotsPrep: 5 mins. Cook: 3-5 mins.
Add onions to drippings in skillet; cook 30 seconds. Stir in wine; cook, stirring, until browned bits are loosened from bottom of skillet. Stir in water/stock and boil 1 min.
Sweet Butter Lettuce with Pears and AlmondsPrep: 5 mins.
Honey-Toasted Sesame VinaigrettePrep: 2 mins.
1 Tbsp rice wine vinegar
1 Tbsp toasted sesame oil
½ Tsp honey
In small mixing bowl, with wire whisk, mix vinegar, oil and honey until blended. Cover & refrigerate up to 3 days, serves two.
2 Filet mignon steaks (beef tenderloin), 1 ½ inches thick (5-6 oz. ea.)
½ Tsp kosher sea salt
1 Tbsp fresh coarsely ground black pepper
1 Tsp canola oil
3 Tbsp chopped green onions/leeks
1 Clove garlic sliced preferably with razor blade paper thin
1 Tbsp Chinese cooking rice wine
⅓ Cup water or beef stock
1. Sprinkle steaks with pepper & salt sides. In nonstick 12-inch skillet, heat oil over high heat until very hot. Emulsify garlic; add steaks & cook, without turning, until browned, about 1-2 mins. Brush on reduction sauce while browning, save half for later. Turn steaks and repeat. Transfer to plate; keep warm.
2. Add onions to drippings in skillet; cook 30 seconds. Stir in wine; cook, stirring, until browned bits are loosened from bottom of skillet. Stir in water/stock and boil 1 min.
3. Return steaks to skillet and cook, without turning 5 mins. Turn and cook 5 mins. Longer for med-rare or until desired doneness. Transfer to plate and garnish with onions/leeks and remaining reduction sauce; keep warm to serve.
Asian Rice Wine Reduction SaucePrep: 5 mins. Cook: 5-10 mins.
2 Tsp light soy sauce
2 Tsp sesame oil
1 Tsp honey
½ Tbsp fresh sliced ginger (about 6-8: 1/16” thick slices)
¼ Tsp fresh minced ginger
1 Tbsp chopped green onion/diced leeks
⅛ Tsp ground cayenne
½ Cup Chinese cooking rice wine
1. In a small mixing bowl, with wire whisk, combine soy sauce, oil, honey, cayenne and minced ginger and mix.
2. Bring ¼ cup wine to boil in butter pan, stirring with wooden spoon constantly adding mixture while stirring. Once reduced to about a third, add onions/leeks & sliced ginger, add remaining wine. Reduce until only about ¼ cup remains. Remove from heat and let stand.
3. Brush mixture on filet instead of butter; cook as directed.
Garlic and Ginger Soba Noodles with Bok Choy and Matchstick CarrotsPrep: 5 mins. Cook: 3-5 mins.
Add onions to drippings in skillet; cook 30 seconds. Stir in wine; cook, stirring, until browned bits are loosened from bottom of skillet. Stir in water/stock and boil 1 min.
Sweet Butter Lettuce with Pears and AlmondsPrep: 5 mins.
Honey-Toasted Sesame VinaigrettePrep: 2 mins.
1 Tbsp rice wine vinegar
1 Tbsp toasted sesame oil
½ Tsp honey
In small mixing bowl, with wire whisk, mix vinegar, oil and honey until blended. Cover & refrigerate up to 3 days, serves two.