Oriental Style Beef Filets with August Moon Sauce
Yield
4 servingsPrep
15 minCook
25 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
beef, filet mignon
|
*
|
| 1 | teaspoon |
seasoned salt
|
|
| 4 | teaspoons |
soy sauce, tamari
|
|
| 4 | teaspoons |
vegetable oil
|
|
| 1 | cup |
peanuts
chopped |
|
| 8 | each |
chestnuts
coarsely grated |
*
|
| 1 | each |
garlic cloves
medium |
|
| ¼ | teaspoon |
seasoning
pepper as well, lemon and herb |
* |
| ½ | cup |
parsley leaves
snipped |
|
| August moon sauce | |||
| 1 | tablespoon |
cornstarch
|
|
| ¼ | teaspoon |
ginger
ground |
|
| 2 ½ | tablespoons |
sugar
|
|
| ¾ | cup |
orange juice
|
|
| 2 | tablespoons |
orange zest
silvered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
beef, filet mignon
|
*
|
| 5 | ml |
seasoned salt
|
|
| 2E+1 | ml |
soy sauce, tamari
|
|
| 2E+1 | ml |
vegetable oil
|
|
| 237 | ml |
peanuts
chopped |
|
| 8 | each |
chestnuts
coarsely grated |
*
|
| 1 | each |
garlic cloves
medium |
|
| 1.3 | ml |
seasoning
pepper as well, lemon and herb |
* |
| 118 | ml |
parsley leaves
snipped |
|
| August moon sauce | |||
| 15 | ml |
cornstarch
|
|
| 1.3 | ml |
ginger
ground |
|
| 38 | ml |
sugar
|
|
| 177 | ml |
orange juice
|
|
| 3E+1 | 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.
