Filet Mignon, Nori Crust, Wasabi Butter

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

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.

15 thoughts on “Filet Mignon, Nori Crust, Wasabi Butter”

  1. Lori Lynn, that’s quite filet you’ve got there!

    The nori-crusted beef looks spectacular…almost like a mic of peppercorns. Vert attractive and cooked well (rare).

  2. There are no words to continue to express my admiration for you and your food. You know that I heart you.

  3. Hi Nina – too bad I can’t take any credit for inventing it.

    Hi Cynthia – the compliments from you really mean a lot to me. Thanks.

  4. Sorry, but I’m speechless!! All I can say is… You picked the perfect name for your blog!

  5. 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?

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