Oriental Style Beef Filets
Yield
4 servingsPrep
20 minCook
35 minReady
1 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
beef, filet mignon
|
* |
1 | teaspoon |
seasoned salt
|
|
4 | teaspoons |
soy sauce, tamari
|
|
4 | teaspoons |
vegetable oil
|
|
1 | cup |
peanuts
chopped |
|
8 | each |
water chestnuts
grated |
* |
1 | medium |
garlic cloves
minced |
* |
¼ | teaspoon |
lemon pepper
|
* |
½ | cup |
parsley leaves
snipped |
|
August moon sauce | |||
1 | tablespoon |
cornstarch
|
|
½ | teaspoon |
ginger
ground |
|
2 ½ | tablespoons |
sugar
|
|
¾ | cup |
orange juice
|
|
2 | tablespoons |
orange zest
slivered |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
beef, filet mignon
|
* |
5 | ml |
seasoned salt
|
|
2E+1 | ml |
soy sauce, tamari
|
|
2E+1 | ml |
vegetable oil
|
|
237 | ml |
peanuts
chopped |
|
8 | each |
water chestnuts
grated |
* |
1 | medium |
garlic cloves
minced |
* |
1.3 | ml |
lemon pepper
|
* |
118 | ml |
parsley leaves
snipped |
|
August moon sauce | |||
15 | ml |
cornstarch
|
|
2.5 | ml |
ginger
ground |
|
38 | ml |
sugar
|
|
177 | ml |
orange juice
|
|
3E+1 | ml |
orange zest
slivered |
Directions
Prick filets with fork.
Mix salt, soy sauce and vegetable oil. Brush over filets, let set 30 minutes.
Reserving 2 tablespoon for 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 9x12x2 inch baking pan.
Bake at 400℉ (200℃). 18 to 20 minutes or until desired doneness.
For the 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.