Soy Glazed Beef Fillet With Shiitakes
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.
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 of 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 end 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.
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, enhances 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.