Ginger Rubbed Asian Style Filet Mignons Recipes

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KOREAN-STYLE FILET MIGNON



Korean-Style Filet Mignon image

Provided by Tyler Florence

Categories     main-dish

Time 38m

Yield 2 servings

Number Of Ingredients 7

1/2 cup turbinado (raw) sugar
1 cup soy sauce
1 tablespoon Sriracha (hot) sauce
2 tablespoons dark sesame oil
2 (5-ounce) filet mignon steaks
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 375 degrees F.
  • Begin by preparing the Korean-style glaze. Combine the glaze ingredients and simmer gently over low heat for approximately 3 minutes, or until the sugar has dissolved.
  • Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium). With 1 minute to go, brush steaks with the glaze.
  • When done remove the steaks and brush again with remaining glaze. Transfer to a platter and cover loosely to let rest for 5 minutes and keep warm.

ASIAN SPICE RUBBED RIBS WITH PLUM-GINGER GLAZE



Asian Spice Rubbed Ribs with Plum-Ginger Glaze image

For the Plum-Ginger glaze:

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 35

3 tablespoons canola oil
3 shallots, finely chopped
3 cloves garlic, finely chopped
2 Thai chiles, seeded and finely chopped
3 tablespoons finely chopped fresh ginger
2 tablespoons good quality curry powder
1 teaspoon ground cinnamon
2 star anise
8 ripe purple plums, pitted and coarsely chopped
1 cup plum juice
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/4 cup honey
1/4 cup light brown sugar
3 tablespoons powdered ginger
1 cup water
4 cups water
2 cups soy sauce
1/4 cup coarsely chopped fresh ginger
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
1 tablespoon whole black mustard seeds
Salt and freshly ground black pepper
Olive oil, for rubbing
2 racks St. Louis-style country ribs
Asian Rub, recipe follows
Green onions, thinly sliced
1/2 cup Spanish paprika
2 tablespoons dry mustard
2 tablespoons ground star anise
2 tablespoons ground ginger
1 1/2 tablespoons ground black pepper
1 tablespoon ground allspice
1 tablespoon kosher salt
1 tablespoon ground red pepper flakes

Steps:

  • For the Plum-Ginger glaze:
  • Preheat grill or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally. Remove from heat and let cool slightly.
  • Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature.
  • Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer.
  • Preheat grill to medium-high heat and preheat oven to 425 degrees F.
  • Rub oil on both sides of the ribs. Then rub each rack with the Asian Rub. Place racks onto preheated grill and allow to cook only until grill marks have been made.
  • Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan. Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes.
  • Heat the grill to high.
  • Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking. Remove from the grill and brush with more of the glaze. Slice into ribs and garnish with green onions.
  • Whisk all ingredients together.

GINGER-RUBBED ASIAN STYLE FILET MIGNONS



GINGER-RUBBED ASIAN STYLE FILET MIGNONS image

Categories     Beef     Low Cal     Backyard BBQ     Dinner

Yield 2 people

Number Of Ingredients 7

2 filet mignon medallions
olive oil
Ginger (powder)
teriyaki sauce
Sriracha brand hot chili sauce (green nozzle)
sea salt
fresh ground pepper

Steps:

  • Place filets in bowl or tupperware large enough for both to fit comfortably in. drizzle meat with olive oil to coat all sides. sprinkle sea salt and grind fressh pepper to your preference on both sides of meat, turning to coat evenly with oil and spice. Generously sprinkle ginger on top of filets first. Rub ginger into meat with fingertips. turn meat over and apply and rub ginger into other side as well as each side portion of the filet. pour enough teriyaki sauce over top of filets so that liquid comes up to about 1/8 of the height of the meat. Turn and coat filets in the sauce a couple times. add just a tiny dash of *Sriracha onto top of each filet and spread accross top of meat with fingertip sprinkle a little more ginger on the meat, add a couple more dash's of teriyaki sauce and cover with lid or place all contents in zip lock bag. lightly shake bag/tupperware to coat meat. refrigerate 30 minutes-3 hours (or up to 24 hours. remove at least 30 minutes before placing on grill. brush grill lightly with olive oil and heat to high heat. Once preheated, place filets on grill and close lid. wait 4-5 minutes (depending on thickness) and flip filets onto other side, basting with any extra marinade let grill another 4-5 minutes for Med rare - MED and remove steaks onto clean plate. NEVER FLIP MORE THEN ONCE Let stand 5-7 minutes before cutting into meat to allow juices to lock SERVE. goes great with corn on cob, brown sugar and butter glazed carrots, or homemade mac and cheese.

SPICE-RUBBED FILETS MIGNONS



Spice-Rubbed Filets Mignons image

Categories     Beef     Garlic     Marinate     Roast     Spice     Chill     Gourmet

Yield Serves 4

Number Of Ingredients 14

For steaks
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
1/2 teaspoon sugar
1 1/2 teaspoons finely chopped garlic, minced and mashed into a paste with 1 teaspoon salt
1 teaspoon Worcestershire sauce
two 7-ounce filets mignons (each about 1 1/2 to 2 inches thick)
For sauce
1 1/4 cups water
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon tomato paste
2 large garlic cloves, sliced thin

Steps:

  • Prepare steaks:
  • Preheat oven to 500°F.
  • In a small bowl stir together chili powder, cumin, black pepper, allspice, and sugar and stir in garlic paste and Worcestershire sauce. Evenly rub spice mixture onto top and bottom of each steak. Marinate steaks on a plate, loosely covered and chilled, at least 1 hour and up to 1 day.
  • In middle of oven heat a small flameproof baking pan 5 minutes. Add steaks to pan and roast 20 minutes for medium-rare. Transfer steaks to a cutting coard, reserving juices in pan and let stand 5 minutes.
  • Make sauce:
  • While steaks are roasting, in a small saucepan simmer water, Worcestershire sauce, tomato paste, and garlic until garlic is very soft and liquid is reduced to about 1/3 cup, about 20 minutes.
  • Pour garlic mixture into reserved juices in baking pan and deglaze pan over moderate heat, stirring and scraping up any brown bits in pan. Pour deglazed mixture through a fine sieve into a small bowl, pressing and forcing garlic through sieve to mash it, and stir in any beef juices that have accumulated on cutting board.
  • Cut each steak crosswise into 8 slices. Spoon some sauce onto each of 4 plates and top with steak.

ASIAN GINGER GRILL MARINADE



Asian Ginger Grill Marinade image

This delicious Asian marinade is delicious on anything grilled! Use as marinade up to 24 hours prior to cooking a grilled meat, or simply douse the meat just before grilling.

Provided by Don

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 45m

Yield 6

Number Of Ingredients 9

⅓ cup soy sauce
¼ cup rice vinegar
2 tablespoons honey
2 tablespoons sesame oil
2 teaspoons minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon chopped green onion or shallot
1 tablespoon raw sesame seeds
½ teaspoon ground pepper

Steps:

  • Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 7.9 g, Fat 5.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 802.7 mg, Sugar 6 g

MARINATED FILET MIGNON



Marinated Filet Mignon image

This recipe is similar to the recipe used by Massa's restaurant in Houston. They serve it with their pan roasted fresh vegetable medley (also posted this recipe separately). It's so simple and quick, but impressive, that it's a great recipe for entertaining. Note: I had to give a cooking time, but that varies depending on whether you are grilling steaks (also how thick your steaks are) or if you are roasting the tenderloin.

Provided by PanNan

Categories     Steak

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs beef tenderloin or 2 lbs steaks
1/2 cup extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon blackening seasoning
salt & pepper

Steps:

  • Clean and prepare filet.
  • Mix all marinade ingredients together.
  • Place in zip bag with tenderloin and let sit at room temperature for 30 minutes.
  • Cook to desired temperature (roast or grill).
  • Serve with demi-glace or brown gravy.
  • Can top with sauteed mushrooms, if desired.

Nutrition Facts : Calories 802.5, Fat 68.2, SaturatedFat 20.4, Cholesterol 192.8, Sodium 114.8, Carbohydrate 0.8, Fiber 0.1, Protein 44.7

CLASSIC STEAK HOUSE RUBBED FILET MIGNON



Classic Steak House Rubbed Filet Mignon image

Cooking Light 2004 Dry mustard powder has a pleasant bitterness and mild heat that pair well with the tender beef. Peppercorns and rosemary add even more flavor.

Provided by nsomniak6

Categories     Steak

Time 10m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 7

2 teaspoons black peppercorns
1/4 teaspoon dried rosemary
1 teaspoon dry mustard
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
4 (4 ounce) beef tenderloin steaks, trimmed (1 inch thick)
cooking spray

Steps:

  • Prepare grill.
  • Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground.
  • Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks.
  • Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.

Nutrition Facts : Calories 331.9, Fat 27, SaturatedFat 10.8, Cholesterol 80.5, Sodium 381.6, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 20.4

EASY YET ROMANTIC FILET MIGNON



Easy Yet Romantic Filet Mignon image

This recipe is very simple and very delicious also. I can prepare it, and I am a 14 year old boy! This recipe only takes a few minutes to prepare and only a bit longer in the broiler. This goes good with some mashed potatoes with butter and green beans with lemon squeezed on top. This is good, trust me!

Provided by chef in the making

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 20m

Yield 2

Number Of Ingredients 6

2 (8 ounce) (1 inch thick) filet mignon steaks
2 teaspoons olive oil
¼ teaspoon onion powder
Salt and pepper to taste
2 tablespoons minced shallot
2 slices bacon

Steps:

  • Place oven rack in its highest position. Set oven to Broil.
  • Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
  • Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

Nutrition Facts : Calories 610.7 calories, Carbohydrate 2.1 g, Cholesterol 196 mg, Fat 35 g, Fiber 0.1 g, Protein 67.4 g, SaturatedFat 11.6 g, Sodium 444.4 mg, Sugar 0.4 g

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