Tuesday, July 2, 2013

Filet Mignon with Spicy Korean Glaze

This is the first steak have ever cooked on my own and it was more than amazing. I made it for a few people a few months ago and I still am getting request to make it again. A friend of mine said it was a man-catching steak. I do have to agree her there!

Korean-style Glaze:

1/2 cup turbinado (raw) sugar
1 cup soy sauce
1 tablespoon Sriracha (hot) sauce
2 tablespoons dark sesame oil
2 (5-ounce) filet mignon steaks
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil


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. 

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