Soy Glazed Beef Fillet With Shiitakes

Name: Soy Glazed Beef Fillet With Shiitakes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 1 1/2 pounds beef tenderloin, cut into 1-inch thick slices; 1/3 cup low sodium soy; 1 cup mirin; 1/4 cup toasted sesame oil; 3 tablespoons honey; 2 teaspoons ginger, grated; 1 bunch cilantro; 10 ounces shiitake mushrooms, stems removed and thinly sliced; 3 tablespoons Extra Virgin olive oil; Salt and freshly ground black pepper to taste

Andrea Potischman | Oct 5, 2022

Easy dinner alert. This soy-glazed beef fillet is a lovely, Asian-inspired, dish that should be in your recipe arsenal if you’re a meat eater. A tender fillet of beef and flavorful shiitake mushrooms complement one another perfectly, with a prep-and-forget marinade I adore. A quick sear on high heat makes for a simple finish minutes before serving, making this main dish a star and quick meal for anyone who simply can’t find the time to cook.

soy glazed beef fillet

Best Cuts of Meat and How to Cook Them

T-Bone: Ideal for grilling or pan-frying
Porterhouse: Best cuts to throw on the grill
Ribeye: A steak you can cook for a little longer with no consequences
Filet Mignon: Great for marinading
New York Strip: Best for high-heat cooking; broiling, pan-searing, and grilling

Filet of Beef

Filet mignon, also known as tenderloin, is one of the most expensive cuts of meat available. Once it’s trimmed off its fat, gristle, and silver skin, this lean piece of meat is quite compact. Filet is what people know as the buttery, leaner cut of meat. This cut is low in fat and cooks very fast making it an ideal cut for those in a hurry.

One drawback of filet is because of the lack of fat, it does not offer a ton of flavors resulting in a milder taste. But, for this soy-glazed beef filet recipe, that mildness is exactly what I’m seeking, and allows the marinade to work its’ magic. The result is a very flavorful steak dish that’s memorable. But note, when preparing this kind of lean meat, you have to be especially careful not to overcook it. The low-fat content makes it susceptible to drying out if you cook it too long.

soy glazed beef fillet

Marinade Elements

A flavor-packed marinade, such as in this soy-based one, is interracial to this recipe’s success. A marinade is a pre-cooking soak of liquid ingredients along with herbs and spices that not only adds flavor and moisture to meats but also acts as a tenderizing agent. Below are the key elements of a successful marinade.

Oil (or other fat) coats the meat and becomes infused with all of the flavors in your marinade.
Acid (like vinegar or lemon juice) helps to tenderize the meat.
Something salty or something sweet adds to the richness.
Flavoring, herbs, onions, and garlic, enhance taste.

This is a favorite recipe of my younger son, who loves filet about as much as he loves mushrooms. I commonly serve this dish with my cucumber and kohlrabi salad, or Panzanella salad, keeping with the fusion vibe I’m so fond of.

soy glazed beef fillet

Soy Glazed Beef Fillet With Shiitakes

Rate this recipe

5 ratings

Servings:

Prep:

15 minutes

Cook:

45 minutes

Total:

1 hour

Ingredients:

1 1/2 pounds beef tenderloin, cut into 1-inch thick slices
1/3 cup low sodium soy
1 cup mirin
1/4 cup toasted sesame oil
3 tablespoons honey
2 teaspoons ginger, grated
1 bunch cilantro
10 ounces shiitake mushrooms, stems removed and thinly sliced
3 tablespoons Extra Virgin olive oil
Salt and freshly ground black pepper to taste

Directions:

In a large bowl, add the soy sauce, mirin, sesame oil, honey, ginger and cilantro. Strain 1/3 cup of the marinade and set aside.
Place the beef slices in a large, shallow baking dish. Add the sliced mushrooms and cover with the marinade. Cover and refrigerate for 1 hour, turning the beef slices over halfway through.
The ready-to-serve, place a large skillet over medium-high heat. Add 2 tablespoons of the olive oil. Remove the beef from the refrigerator and place the beef on a plate lined with a paper towel to blot dry. Season with black pepper, no additional salt is needed.
When the oil is hot, but not smoking, add the beef and cook for about 3 minutes per side for medium-rare. Remove the meat from the pan and place on a serving platter. Using a pastry brush, lightly brush the beef with the reserved marinade. Allow the beef to rest while you cook the mushrooms.
Add the remaining olive oil to the pan and place back over medium-high heat. When hot, add the mushrooms. Season with salt and pepper and cook stirring occasionally until you begin to see some nice coloration, about 5 minutes.
To serve, fan the seared beef on the serving platter and top with the mushrooms. Serve with the reserved marinade

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

Tags: beef with mushrooms, best cuts of meat, dinner recipe, easy beef recipe, easy meal, Fall recipes, filet recipes, filet with mushrooms, how to cook types of meat, marinade myths, meat cooking methods, quick meal, soy beef, Soy Glazed Beef Fillet

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