VICTORIA'S FILET MIGNON RECIPES
TOP SECRET RECIPES | OUTBACK STEAKHOUSE VICTORIA'S CROWNED ...
Tonight, don't settle for steaks that are served straight off the grill. Instead, blow everyone away when you serve up grilled beef tenderloin filets that have been "crowned" with buttery horseradish breadcrumbs. This presentation looks and tastes great, but the best part: it's really freakin' easy. The crust is prepared ahead of time by combining the ingredients and forming the mixture into crust "pucks" that are chilled until firm. Then, when the steaks come off the grill, you top each one with a crust, and broil until bubbling. Now, sit back and watch as your feeders flip when they take the first bite. That's right, tonight you rule. Want more Outback copycat recipes? Click here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 20 minutes0S
Prep Time 10 minutes0S
Cook Time 10 minutes0S
Nutrition Facts : Calories 580 calories
FILET MIGNON RECIPE - FOOD.COM
Courtesy of Chef Kristen Nguyen. Must use high grade quality Filet Mignon Beef. A dash of dark soy sauce if you want a little extra deep color. Dress up the final platter with some tomato & cucumber wedges on a bed of romaine lettuce or best with watercress salad. For cube beef dipping sauces, either soy sauce vinaigrette or lime & pepper dipping sauce (muoi tieu chanh) consist of a side of kosher salt, freshly cracked pepper, lime juice, and cut small thai chili.
Total Time 2 hours 10 minutes
Prep Time 2 hours
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim excess fat from Filet Mignon and then cut each into 3/4-inch cubes. In a bowl, combine the pepper, sugar, garlic, & oyster sauce. Add the beef and toss well to coat. Set aside to marinate for 20 minutes or up to 2 hours.
- For the dressing, In large mixing bowl, combine the sugar, garlic, salt, pepper, vinegar and water. Stir to dissolve the sugar. Add the shallot and sesame oil. Put the romaine or watercress salad on top but hold off on tossing.
- Heat the oil in a wok or large skillet over high heat. Add the cube Filet Mignon and spread it out in one layer. Cook in batches, if necessary. Let the beef sear for about 1 minute, before shaking the wok or skillet to sear another side. Cook for another 30 seconds or so and shake. Cook the beef this way for about 4 minutes total, until nicely browned and medium rare. Add cubed bell peppers, white onions, and mushrooms. Finally, add the dark soy sauce to enhance the flavor & color of the shaking Filet Mignon.
- In between shakes, toss the romaine or watercress salad and transfer onto a platter or serving dish. When the beef is done, pile the beef on top of the romaine or watercress salad and serve immediately with lots of rice.
Nutrition Facts : Calories 372.6, FatContent 26, SaturatedFatContent 10.4, CholesterolContent 79.5, SodiumContent 309.4, CarbohydrateContent 11.9, FiberContent 1.6, SugarContent 3.4, ProteinContent 22.7
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