Bite with Belkys: Tokyo Filet Mignon

The Chef: John Rossetti
The Caterer: 2 Taste Catering in North Miami
The Dish: Tokyo Filet Mignon

Ingredients for filet mignon:

1 - 6 oz. filet mignon steak, seared
egg white of 2 eggs
1/4 cup of black sesame seeds
1/4 cup of white sesame seeds
2 Tbs. of sesame oil
salt and pepper, to taste

Method of Preparation:

-Start with a seared filet mignon. Then, dip the filet in egg whites and coat it with black and white sesame seeds.

-Drizzle a sesame oil in a hot wok and cook the filet.

Ingredients for sake infused dipping sauce:

1/4 cup of sake wine
1/4 cup of ketjab manis sweet soy
2 tsp. of honey
2 tsp. of rice wine vinegar
1/8 cup of daikon root, minced
2 tsp. of fresh ginger, minced
1/4 cup of cilantro, minced

Method of Preparation:

-Combine sake, ketjab manis, honey, rice wine vinegar, minced daikon, ginger and cilantro. Chef John says you can find ketjab manis at an Asian market.

-In addition, you can use a little bit of the dipping sauce to deglaze a couple bamboo shoots and shiitake mushrooms.

To Plate:

Chef John likes to start with wasabi mashed potatoes, and then he adds the tokyo streak with bamboo shoots and shiitake mushrooms. Serve the dipping sauce in a separate dish Also, you can garnish with both pomegranate and black sesame seeds.

Serves: 1

FOR MORE INFORMATION:

2 Taste Catering
13321 NE 17th Ave
North Miami, FL 33181
305-899-9117
www.2tastecatering.com