Korean-Style Filet Mignon

I know that many beef eaters believe that you only ruin a good cut of meat by seasoning it with anything more than salt & pepper, and by putting any kind of sauce on it. I do feel that a good cut of meat will be good with just salt & pepper, but I also think it can still be good prepared in other ways.


I don't cook beef very often (unless it's ground beef); we eat chicken more than anything else in our household. That's partly because we prefer to eat chicken, and partly because I don't really know how to cook beef very well. So I was pleasantly surprised when I made this Tyler Florence recipe and it turned out great.


You'll probably have to make this a few times to get your meat cooked just the way like - to get a feel for how hot your skillet and oven get. The first time I made these they were cooked a bit more than I would like for them to be, but it was still very good.


I would encourage you, if you're reluctant to try cooking your own filet at home, to give this a try. You'll be surprised at how easy it is, not to mention how much money you'll save. With the current state of the economy, many people are opting to stay in instead of dining out. If you're staying in for Valentine's Day this year, this would be a great way to enjoy that romantic dinner for two at home.

Korean-Style Filet Mignon
from Tyler Florence

Korean-style Glaze:
(I halved this recipe and still had plenty - you can save any leftover glaze in the refrigerator for up to 6 months)
1/2 cup turbinado (raw) sugar (I used regular sugar)
1 cup soy sauce
1 tablespoon Sriracha (hot) sauce
2 tablespoons dark sesame oil

2 (5-ounce) filet mignon steaks
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil



Preheat oven to 375 degrees F.

Begin by preparing the Korean-style glaze. Combine the glaze ingredients and simmer gently over low heat for approximately 3 minutes, or until the sugar has dissolved.

Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium). With 1 minute to go, brush steaks with the glaze.

When done remove the steaks and brush again with remaining glaze. Transfer to a platter and cover loosely to let rest for 5 minutes and keep warm. (I like to serve the filet with a small bowl of the glaze as a dipping sauce.)