Vinegar and salty elements play off the luscious umami-ness of pan-seared filet mignon for an easy weeknight dinner or elegant treat. Whisk up an Asian inspired dressing that can be used as a sauce, marinade, or salad dressing — but here the vinaigrette puts the gild on the beef’s lily. Serve with steamed Jasmine rice and spinach sautéed in the steak’s pan juices for an easy veggie side. Sprinkle with sesame seeds for a pretty finish.
Pan-Seared Filet Mignon with Asian Vinaigrette Recipe
4 – 8 ounce filet mignons
2 T sesame oil
Kosher salt and pepper to taste
For Asian vinaigrette
1/2 cup sesame oil
2 T reduced-sodium soy sauce
2 T unseasoned rice vinegar
1 T toasted sesame oil
1/2 tsp red pepper flakes
4 scallions, thinly sliced, light green and white parts only, tops removed
1/3 cup minced cilantro leaves
Combine vinaigrette ingredients in small bowl. Whisk to emulsify.
Towel filets to remove any fluid and place beef on rack over a baking sheet to air dry for 30 minutes to an hour. Salt and pepper the beef.
Heat oil on medium-high in large, heavy skillet until shimmering. Using tongs, carefully place beef in skillet. Cook until browned and the steak releases easily. Turn steak and continue cooking until browned, depending on thickness of filet, to desired degree of doneness. For rare, the meat will be very soft when touched with a finger, springy when medium-rare, and firm if well-done. Alternatively, use a meat thermometer. Medium rare will be 130 to 135°F, well-done is 160°F.
Remove beef to clean plate or cutting board and cover lightly with aluminum foil. Let rest for 5 minutes so juices settle back into meat.
Slice and serve with a drizzle of Asian vinaigrette.
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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress