Korean-style Filet Mignon

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I have used this method before but this sauce is amazing-just the cherry on the top!!!!!!!!!!

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Loved this glaze, and I even reduced it a bit to make a slightly thicker glaze. I was thinking of using this glaze to marinate small pieces of beef to use later in a stirfry...Has anyone tried this? Is it good?

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I'm sure Tyler didn't mean to offend Koreans or anyone for that matter. Even if the name is bad, at least it's tasty and super easy to make! I highly recommend it on any type of steak! YUM!

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I will use this glaze recipe for other meats as well.

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i don't think so. there is NO place for sriracha in Korean cooking EVER!! this recipe doesn't even come close to authentic 'galbi' made in the true Korean style. sorry to disppoint you folks, but i'd have to agree that this is NOT Korean cooking.

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I really enjoy all the ingredients in this recipe, especially mushrooms.

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How is this dish Korean at all? Just because something has soy sauce in it doesn't make it Korean. Do a little research, Tyler Florence.

To all of the people who think that the dish is tasty, that's great, but it's not Korean.

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This is amazing flavor for such few ingredients. Very easy to make and the presentation was beautiful. This made a filet better than ever!

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This is a wonderfully simple, delicious method of preparing filet mignon. I prepared this on Christmas Eve and the "weather outside was frightful", so grilling was not an option. My husband and son raved not only about the filet but also over the sauce, which was a perfect accent. I threw some diced garlic into the sauce but otherwise followed the recipe exactly. This will definitely be the preferred way of cooking filet mignon in my household!

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I was looking for a simple recipe which doesn't take too much time or too many ingredients. Found it here and loved the taste too. Would make it again.