Filet Mignon a La Empress |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This recipe comes from a cookbook called Houston's Cooking by Ann Criswell. Empress Of China was a restaurant here in Houston that has long closed down, however, the owner, Scot Chen, was kind enough to give me this cookbook as a gift. His restaurant is featured in the book and this was one of my favorite dishes he prepared for me. Ingredients:
2 (10 ounce) prime filet of beef |
4 tablespoons oyster sauce (lee kum kee, old vintage) or 4 tablespoons soy sauce, can be substituted |
2 teaspoons finely chopped garlic |
fresh ground black pepper, to taste |
2 teaspoons fresh lemon juice |
1 teaspoon sugar |
2 teaspoons olive oil |
2 teaspoons sesame oil |
10 green beans (blanched) or 10 sugar snap peas (blanched) |
Directions:
1. Preheat oven to 400°F.
2. Put steaks on a pan and cook in oven for about 7 minutes (you know your oven, might take a little longer) for medium rare.
3. Mix oyster sauce, garlic, pepper lemon juice, sugar, and sesame oil.
4. Heat in saucepan, mix well, and set aside.
5. Preheat non-stick skillet, add olive oil and heat.
6. Place filets in skillet and brown on both sides for 15 seconds each side.
7. Pour reserved sauce mixture over filet to glaze.
8. Remove filets to plate and garnish with beans.
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