Grilled Filet Mignon In A Tangy Asian Marinade Recipes

GRILLED ASIAN SESAME BEEF SKEWERS

Steps:

• Trim the beef tenderloin of any fat and membrane. Cut into 1 inch cubes.
• Make the marinade by mixing the oils, soy sauce, sugar, garlic, ginger and chili flakes together.
• Place beef cubes in a bowl, pour the marinade over them and toss to ensure all the beef is coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for at least one hour to marinate.
• Soak skewers for at least 15 minutes before adding the meat.
• When ready to grill, place the meat on the skewers.
• Grill on medium high for about 6 minutes, flipping halfway through. This will cook the beef to medium rare. Adjust the grill time for suit your desired doneness.
• Place on a serving platter. Sprinkle with sesame seeds and green onions.

KOREAN-STYLE FILET MIGNON

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.

GRILLED SPICY FILET MIGNON SALAD WITH GINGER-LIME DRESSING

Steps:

• Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.
• Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.
• While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
• Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

MARINATED FILET MIGNON

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.