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Oriental Style Beef Filets with August Moon Sauce

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Submitted by oldhippie

Beef filet mignon crusted with chopped peanuts, chestnuts, and parsley, served with a ginger-orange August Moon sauce. An Asian-inspired steakhouse-worthy dinner.

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

70 min

These filet mignon steaks get the full treatment: marinated in soy sauce and oil, crusted with a mixture of chopped peanuts, grated chestnuts, garlic, and lemon pepper, then coated in fresh parsley and roasted at high heat. The result is a steak with a nutty, crunchy exterior and a tender, juicy center.

The August Moon sauce ties it all together. Orange juice, orange zest slivers, ginger, sugar, and cornstarch cook into a glossy, sweet-tart sauce with a warming ginger kick. Spooned over the peanut-crusted filets, the citrus brightness cuts through the richness of the beef.

Pricking the filets with a fork before marinating lets the soy sauce penetrate deeper than just the surface, seasoning the meat all the way through during the 30-minute rest.

Chef Tips

  • Pat the peanut-chestnut mixture firmly onto the filets so it adheres during roasting. Loose crust falls off in the pan.
  • Roast at high heat for 18 to 20 minutes for medium-rare to medium. Adjust timing based on thickness and your preference.
  • Make the sauce while the filets bake. It only takes 5 minutes of stirring over low heat.
  • Serve the extra sauce in a small pitcher so guests can pour as much as they want.

Variations

  • Use cashews instead of peanuts for a milder, butterier nut crust.
  • Add a tablespoon of soy sauce to the orange sauce for a savory-sweet teriyaki-like glaze.
  • Swap the filet mignon for thick-cut New York strip for a more budget-friendly option.

Ingredients

4 115.6
OUNCES ML/G BEEF, FILET MIGNON *
1 5
TEASPOON ML SEASONED SALT
4 20
TEASPOONS ML VEGETABLE OIL
1 237
CUP ML PEANUTS
chopped
8 8
EACH EACH CHESTNUT
coarsely grated *
1 1
MEDIUM EACH GARLIC CLOVE
¼ 1.3
TEASPOON ML SEASONING
pepper as well, lemon and herb *
½ 118
CUP ML PARSLEY LEAVES
snipped
August moon sauce
1 15
TABLESPOON ML CORNSTARCH
¼ 1.3
TEASPOON ML GINGER
ground
2 ½ 38
TABLESPOONS ML SUGAR
¾ 177
CUP ML ORANGE JUICE
2 30
TABLESPOONS ML ORANGE ZEST
silvered

Directions

For garnish, use remaining chopped peanuts or leaf lettuce green onion flowers.

Prick filets with fork.

Mix salt, soy sauce and vegetable oil.

Brush over filets; let set 30 minutes.

Reserving 2 Tablespoons garnish, blend together peanuts with chestnuts, garlic and lemon and pepper seasoning.

Spread mixture on top and sides of filets. Pat parsley on tops and sides.

Place filets in greased 9 x 12 x 2 inch baking pan.

Bake at 400 degrees 18 to 20 minutes or until desired doneness.

Sauce: In small saucepan, combine cornstarch, ginger, sugar, orange juice and orange rind slivers.

Cook over low heat, stirring constantly, for 5 minutes or until thickened.

Remove filets to platter.

Spoon 2 tablespoon sauce over each filet. Serve remaining sauce in small pitcher.

Sprinkle remaining peanuts over tops. Surround with lettuce and green onion flowers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 316 65% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 901mg 38%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 15%
Sugars g
Protein 21g
Vitamin A 14% Vitamin C 50%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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