Nori Crusted Filet Mignon over a Lemon Mirin Soy Sauce
Topped with Wasabi Butter
As a nibble…on grilled ciabatta bread.
8 oz. Filet Mignon
8 oz. Filet Mignon
Nori (roasted seaweed) is ground with white sesame seeds, red chile flakes, and black pepper in a food processor.
Two 8 oz. filets are seasoned, then dredged in the nori mixture and seared in olive oil for about 4 minutes per side. The meat is finished in a 400 degree oven.
Olive oil, mirin, tamari, and fresh lemon juice are whisked together for a sauce. Fresh lemon juice and steak – this is an amazing pairing.
For a large group, a 2 1/2 pound filet is cut in half.
A remote thermometer is helpful, we removed the meat from the oven at 128, and then let rest for 10 minutes.
I have made this Japanese Style Steak three times now. I cannot rave enough about the combination of flavors which are extraordinary. This fabulous recipe was inspired by a dish in Food & Wine Magazine.
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Hi Marie – That makes me happy. Thank you so much.
Hi RecipeGirl – highly recommended!
Hi Laurie – I was going to try wasabi butter on a salmon dish next.
Hi Winedeb – and so easy to mix wasabi powder with butter, and get something so versatile and delicious.
Hi Susan – Welcome! It sure is fun to find new food pairings, isn’t it?
I love the modern twist with the wasabi. This is a most elegant dish.
This is wonderful as I get tired of just plain ol’ filet! Wasabi butter, perfect!
This looks delicious Lori Lynn! Especially with that Wasabi butter..Wow!