When I want to impress my guests, I’ll cook up some filet mignon. Why? Cause filet mignon sounds classy. i like to serve this steak recipe with some sweet potato fries cause my husband just adores sweet potato fries…and what he wants, he sometimes gets.
Filet Mignon with a Soy Ginger Glaze
* 4 servings
4 6 ounches filet mignon steaks
fresh cracked pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon parsley, rough choppd
½ cup sugar
1 cup soy sauce
2 tablespoons sesame oil
1 inch fresh ginger
5 cloves garlic, peeled and crushed
1 cup mushrooms, sliced
1. Combine the glaze ingredients and simmer until the sugar has dissolved. Cook the sauce until there is a slight reduction, about five minutes, and it slightly coats the back of a spoon. Remove the ginger and garlic.
1. Season both sides of the filet mignon with the sea salt and fresh cracked black pepper.
2. In a cast iron, heat the olive oil until almost smoking and then sear both sides of the steak until there is a nice golden brown crust.
3. Place the steaks on a baking sheet, top each piece with chopped parsley and a pat of butter.
4. Transfer the steaks to the oven and bake at 425 degrees for about eight minutes, or until the doneness that you desire.
5. In a pan, saute the mushrooms with the butter. Add on top of steak.
6. Drizzle the steaks with the soy ginger glaze.
7. Serve with some sweet potato fries.
This is definitely my most favorite Thai curry chicken recipe. It’s simple to make but tastes pretty amazing!
* makes 4 servings
13.5 ounces coconut milk
1 teaspoon red curry paste
1 each chicken breast, sliced into bite-sized pieces
3 tablespoons fish sauce
2 tablespoons granulated sugar
3 each whole kaffir leaves
2 cups sliced bamboo shoots
¼ cup sweet green peas
½ cup fresh thai basil
1. Combine 1/2 cup of coconut milk with the red curry paste and stir until fragrant.
2. Once the coconut milk begins to boil, stir in chicken and cook until done.
3. Add the rest of the coconut milk, fish sauce, sugar, and kaffir leaves.
4. Bring mixture to a boil and add bamboo shoots.
5. Cook for fifteen minutes and then add sweet green peas and fresh basil.
6. Serve with steamed jasmine rice.
My mom makes this kick a$$ chicken ragu. This is my version of it.
* 4 servings
3 lbs chicken thighs
2 tablespoons fish sauce
3 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon kosher salt
2 tablespoons shallot, minced
4 cloves garlic, minced
1 tablespoon Korean chili paste
2 tablespoons tomato paste
1 11.8 fl. oz. can coconut juice, strain out coconut pulp
1 each star anise, untoasted
1 each carrot, diced in 1/2 inch cubes
1 15 oz. can sweet peas, rinsed and drained
1 8 oz. can button mushrooms, rinsed and drained
1.Marinate chicken thighs with fish sauce, sugar, soy sauce, kosher salt, shallots, garlic, and Korean chili paste for at least one hour.
2.Add 2 T. oil to a pot and sear chicken thigh pieces. Set aside marinade.
3.Add the rest of the marinade to the seared chicken pieces and cook until the marinade boils.
4.Add tomato paste and cook for a minute.
5.Add coconut juice and star anise. Bring to a boil.
6.Simmer for 45 minutes.
7.Add carrots, button mushrooms, and sweet peas and cook for another 30 minutes.
8.Adjust seasonings if necessary.
9.Serve with French bread.