Sautéed Kimchi topped Filet Mignon Recipe

By polloazul

Ingredients

• 2 (4-6 oz.) beef tenderloin
• 1/2 + cup cabbage kimchi, sliced thinly
• 1 tsp gochujang (Korean red chili pepper paste)
• 1 TB tamari (gluten-free soy sauce)
• 1 1/2 tsp agave nectar or honey
• 1 1/2 tsp toasted sesame seed oil
• 1/2 tsp toasted sesame seeds
• 1 tsp mirin (rice cooking wine/condiment)
• canola oil and/or dab of butter
• salt and pepper

Details

Servings 2
Adapted from chowdivine.com

Preparation

Step 1

In a small bowl, stir together soy sauce, agave or honey, sesame oil, sesame seeds. Set aside.
Preheat a pan (preferably iron skillet or stainless) over medium-high heat. Add a couple of teaspoons of canola oil.
Sprinkle salt and pepper on one side of the beef tenderloin. Place the salted side down on the preheated pan. Cook for about 4-5 minutes. The steak should have a nice sear. Right before you flip the steak, salt and pepper the other side. Flip and cook on the other side for another 4-5 minutes. Remove from heat and tent it with aluminum foil or parchment paper to keep it warm.
In the same pan, add a dab of butter or drizzle of canola oil. Add kimchi and gochujang to the pan and stir to sautée. Sautée for about 3 minutes. Remove from heat.
Divide the sautéed kimchi among the two steaks. Serve with the dipping sauce from step 1 along with some steamed rice.