Korean-style Filet Mignon
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.
More Recipes and Ideas:
Blackberry and Herb Filet Mignon, Lobster Stuffed Filet Mignon with a Tarragon and Veal Reduction Sauce, Crab and Shiitake-Stuffed Filet Mignon with Diver Scallops Wrapped in Peruvian Purple Potato Nets and Bearnaise Sauce, Beef Recipes, Easy Breakfast, Easy Pasta, Easy Lunch, Stuffed Pork Chops Recipes, Enchilada Recipes
Thank you! your flag was submitted.