Filet Mignon/Beef Tenderloin or filet de bœuf if you are French. That tender beef that is highly praised and highly priced. It’s a treat to have filet mignon. My income, as I am sure many other people’s incomes, doesn’t allow for me to indulge in filet mignon very often. But after making this next recipe though, because it only uses half a pound of filet for 2 servings, I might be able to eat filet a lot more!
The recipe comes from the cookbook:
The recipe tagged was for ‘Yam’ with Beef. I am not really sure what “Yam” is. I tried to search Vietnamese and Asian Cuisine and all I got were hits on Chinese versions yams, those disgusting (well at least I think they are disgusting) things served around Thanksgiving and Christmas similar to equally disgusting sweet potatoes. Luckily (for me) for this recipe no vegetable yams were used.
To start with I mixed caster sugar (which is super fine sugar) with soy sauce, fish sauce and lime juice.
Once the sugar was dissolved I added thinly slices sweet onions. I set the bowl aside.
I placed a cast iron skillet over high heat. I also preheated my oven to 450 F. I then took a half pound of filet mignon and seasoned both sides with salt and pepper. Once the skillet was hot I placed my filet on it and let it cook 4 minutes then flipped for another 4 minutes.
I then placed the skillet in the oven for a few minutes to cook to my desired doneness. I removed the filet from the skillet and let it rest.
As the filet rested I added carrots, cilantro, cucumbers, red chile and lemongrass to the bowl with the onions. I tossed and divided the salad into 2 bowls.
I thinly sliced the filet and added the slices on top of the salads. I sprinkled with flaked sea salt and garnished each salad with a few mint leaves.
So how did it taste? It had a really nice balance between spicy and sour, though I would say it had a tad bit more spice in the equation, but it was a great equation. The dressing of the salad highlighted the filet nicely as well. It was really nice to indulge in filet for a typical Thursday night dinner and I will be doing it again (and again and again!!)
- 1/4 tsp caster sugar
- 2 tsp soy sauce
- 1 TB plus 1 tsp fish sauce
- Juice of 1 lime
- ¼ of sweet onion, thinly sliced
- 1 carrot, cut into matchsticks
- 1 cup cilantro, leaves and stems roughly chopped
- ½ cucumber, peeled and seeded, cut into matchsticks
- 1 red chile, seeded and finely chopped (or only use half if for less spicy)
- 1 lemongrass stalk, hard outer cover removed and discarded, remainder finely chopped
- ½ lb beef tenderloin/filet
- Salt and pepper
- Flaked sea salt
- 10 mint leaves
- In a large bowl mix sugar, soy sauce, fish sauce and lime juice. Once sugar is dissolved add the onion to the bowl, toss and set aside.
- Heat a cast iron skillet over high heat and preheat oven to 450 F. Season beef with salt and pepper on each side. Once skillet is hot, put the beef on the skillet and let it cook 4 minutes, flip and cook another 4 minutes. Place the skillet in the oven for 3-5 minutes until beef is your desired doneness. Remove beef from skillet and let rest.
- As the steak rests add carrot, cilantro, cucumber, red chile and lemongrass to the bowl with the onion. Toss and divide among 2 bowls.
- Slice beef thinly against the grain. Lay beef slices evenly over the salad in each bowl. Sprinkle with flaked sea salt and garnish with 5 mint leaves per each bowl.