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. Tender fillet of beef and flavorful shiitake mushrooms compliment 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 more mild 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, are interracial to this recipes 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 to 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, 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.
Soy Glazed Beef Filet
- 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 pepper to taste
- Step 1 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.
- Step 2 Place the beef slices in 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.
- Step 3 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 o a plate lined with paper towel to blot dry. Season with black pepper, no additional salt is needed.
- Step 4 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.
- Step 5 Add the remaining olive oil to the pan and place back over midiim-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.
- Step 6 To serve, fan the seared beef on the serving platter and top with the mushrooms. Serve with the reserved marinade.