You will adore this lickety-split sauce of butter, green onion, and ginger, which adds an Asian-style final touch to this steak recipe. With its crisp pan-seared exterior and succulent juicy center, and quick cooking time, you’ll find you’ll want to make this recipe often. And you can mix it up by using filet tips like we did.
In the original version from Better Homes & Gardens, the recipe calls for four filet mignon steaks. But we had 14 ounces worth of filet tips in our freezer, which had thick and thin areas, so cooking them was a little tricky. Once the meat was medium-rare, they were plated and covered while the sauce was made; then thinly sliced and laid over a bed of steamed rice. This actually stretched the portions to three with less than a pound of meat!
The most-time consuming portion of this recipe is the wait. The meat has to be seasoned and refrigerated for 2 hours, then taken out to room temperature for another 30 minutes. The actual cooking time is only about 15 minutes. If you are serving rice too, make sure to time it correctly so that is ready when the sauce is.
Omitting any rice keeps the dish low-carb and keto-friendly.
Ginger-Miso Filet Mignon
- 4 beef tenderloin steaks (filet mignon), cut 1- to 1 1/4-inches thick
- Kosher salt and freshly ground black pepper
- 2 Tbsp. vegetable oil
- ⅔ cup rice wine
- 2 Tbsp. white miso paste
- 2 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. butter
- ¼ cup thinly sliced green onions
- 1 tsp. grated fresh ginger
- Toasted sesame seeds
- Jasmine rice, cooked according to package directions (optional)
- Season beef generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove and let stand 30 minutes. Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. This will take 2 to 3 minutes.
- Remove from heat; add oil. Swirl to coat bottom of skillet. Return to medium-high heat. Add beef. Cook for 5 minutes or until a crust forms (be patient; the beef will release when it’s ready to be turned). Turn and cook for 2 to 4 minutes more or until done at 135°F.
- Remove beef from skillet to a clean plate; cover loosely. Remove skillet from heat. Carefully add wine, miso, and soy sauce (mixture will spatter).
- Return to heat. Bring to boiling, stirring to scrape up browned bits and whisking to incorporate miso. Remove from heat. Whisk in butter, green onions, and ginger.
- Spoon sauce over beef to serve. Sprinkle with sesame seeds.
Adapted from a recipe By Colleen Weeden for Better Homes & Gardens