KOREAN-STYLE PAN SEARED FILETS MIGNON (for two)
For the glaze:
½ cup turbinado (raw) sugar
1 cup soy sauce
1 tablespoon Sriricha (hot) sauce
2 tablespoons dark sesame oil
For the filets:
two center cut filets mignon, 1-1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin and dried thoroughly with paper towels
kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
- Begin by preparing the Korean-style glaze. Combine the glaze ingredients and simmer over low heat for approximately 3 minutes, or until the sugar has dissolved.
- Rub each side of steaks generously with salt and pepper. Heat the oil in a large, heavy skillet over medium high heat until almost smoking, add the steaks and sear for 1 minute on each side, turning with tongs. Reduce heat to medium and continue cooking, turning every other minute, until well browned and a nice crust has formed, a total of about 8 minutes for medium rare meat. Just before the final turns, brush each side with the glaze.
- Remove the filets from the skillet to a warmed platter and brush both sides with the glaze again. Tent with foil and let sit for 5 minutes before serving.
adapted from Tyler Florence, the foodnetwork