Asian Filet Mignon Tartar With Quail Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sometimes you just gotta live just a little dangerously. Raw filet mignon, raw quai eggs. But have it with a couple of cups of good sake, and it will kill all the germs fer shure. Ingredients:
2 t. tempura sauce or dark soy sauce |
1 t. sugar |
1/2 t. crushed garlic |
1 scallion, thinly slices |
1-2 t. sesame oil, or sesame chili oil if you prefer |
12 oz. filet mignon |
8 leaves, romaine lettuce |
1 asian pear, julienned |
2 t. raw pine nuts, or sesame seeds |
4 raw quail eggs |
Directions:
1. 1) Marinade. Toss 2 T. Tempura sauce or dark soy sauce with 1 T. sugar, 1/2 t. crushed garlic, 1 thinly sliced scallion and 1-2 t. sesame oil to taste. (You may use sesame chili oil for added zip, but don’t use too much)
2. Blend the ingredients and allow them to sit 20 minutes.
3. 2) Beef. Prepare 12 oz filet mignon by rinsing, drying, trimming of any visible fat and lightly freezing (not freezing through) and cutting into 2” strips.
4. Marinate for 10 minutes refrigerated. Then drain the beef
5. 3) Salad. Line a plate with 8 leaves of romaine, pointing the ribs toward the center. Toss the beef with 1 Asian pear, julienned into strips. Mound the beef mixture in the middle of the plate. Make 4 small wells in the center. In each, put a raw quail’s egg. Sprinkle with 2 T. raw pine nuts or sesame seeds.
6. 4) Eating. Eat the beef mixture with pine nuts or sesame seeds with a twist of black pepper wrapped in the lettuce leaf.
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