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.
Discover more from Taste With The Eyes
Subscribe to get the latest posts sent to your email.
Lori Lyn…I’m in awe of your
“bodacious blog”! lol
There are no words to continue to express my admiration for you and your food. You know that I heart you.
That looks delicious! Now, that is what I want for dinner!
If this is not fusion, I do not know what is….
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).