Filet Mignon with Blistered Tomato & Chili Garlic Crisp
Category
Steak
Servings
2
Prep Time
24 hours
Cook Time
30 minutes
Filet mignon is
an elegant cut that’s super tender, but has less marbling than ribeyes or NY
strips. This recipe adds a little spice and umami to this mild flavored steak
using chili garlic crisp, my favorite condiment of 2020 to 2022. I just can’t
get enough of this. I’ve included my recipe below. I add it to everything from
eggs to vegetables, tacos to fish, etc.
You can also buy different pre-made versions from Asian grocery stores, Trader Joes or Whole Foods. Regardless of the variety you use, don’t add it when the meat is on the burner. Instead, turn the heat off and finish the dish with the chili garlic crisp to prevent the garlic from burning.
Author:Sarah Kelly
Ingredients
-
2 American Wagyu Gold® filet mignon
- 4 tablespoons butter
- 2 to 3 cups garden tomatoes, cut in halves or cubed if larger. If really small just leave whole.
- 2 tablespoons Extra virgin olive oil
- Fleur de sel or other finishing salt
- ¼ cup chili garlic crisp in oil, feel free to use more for additional kick.
- 1 1/2 cups vegetable oil or use peanut oil
- 2 serrano peppers, rough chopped
- 1 shallot, rough chopped
- 10 cloves garlic, rough chopped
- 1 teaspoon black peppercorns or use Sichuan peppercorns
- ¼ cup red chili flakes
- 1 tablespoon smoked paprika or use a Gochugaru seasoning blend, or cayenne for more heat
- 1 tablespoon soy sauce adds umami
- 1 teaspoon sugar
- ½ teaspoon sea salt
- 1 teaspoon porcini powder
- 1 (3- inch) cinnamon stick
- 4 star anise pods
Filet Mignon
Chili Garlic Oil
Directions
Filet Mignon
- Make the chili sauce if using the recipe.
- Prepare your cast iron pan on the stove top. Heat pan on high. Add a small amount of grapeseed oil to the pan and heat.
- Place seasoned steak in the hot pan. Turn the pan to medium high. Let cook undisturbed for about 3 minutes on each side.
- Place the butter in the pan and turn down the heat. Tilt the pan and with a serving size tablespoon baste the steaks with the melted butter. Continuously cook the steaks with the warm butter ladled over them for another minute.
- Place the steaks on a plate. Return the cast iron to the stovetop. Heat on medium high. Add the tomatoes. Cook until slightly starts to blister. Turn off heat. Season with fleur de sel. Add the chili crisp and toss the tomatoes with the chili oil.
- Ladle tomatoes and chili oil over and around the steaks. Serve.
Chili Garlic Oil
- Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
- Heat the oil to medium-low and simmer for 20 to 30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
- Remove from heat and allow to cool for 2 to 3 minutes. The flavors will infuse the oil even further.
- In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
- Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
- Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
- Cover and refrigerate overnight to let the flavors develop even more. It will last in the fridge for months. Just pull it out to room temperature about 30 minutes. Stir before using.