Korean Grilled Filet Mignon

Cooking for Families

My Nanny Kids love Korean barbecues and I adjusted this marinade I found on the foodnetwork web site brings the much loved flavors of Korean food to the most tender cut of beef available. I added fresh garlic and ginger to the marinade. I used a cast iron grill pan to make this delicious dinner. Just double the marinade ingredients if you are making four or five filet mignons for a family of four of five instead of two.

You Will Need:

1/2 cup raw sugar
1 cup soy sauce
1 tablespoon Sriracha (hot) sauce
1 garlic clove, finely chopped
1 teaspoon fresh ginger, finely chooped
2 tablespoons dark sesame oil
2 (5-ounce) filet mignon steaks Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

What to Do:

1. Preheat oven to 375 degrees F.

2. 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.

3. Season both sides of the filet mignon generously with salt and pepper.

4. 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.

5. 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.

6. 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.

Recipe by foodnetwork
Photo by Stephanie Felzenberg

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