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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WOw, this looks like an amazing way to prepare filet!
Sorry, but I’m speechless!! All I can say is… You picked the perfect name for your blog!
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.
Hi Jessy – Winnie too.
Peter – hahaha
I hope the folks go over to your blog (if they haven’t already) to get the joke.