 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Found this recipe when I was searching for recipes from the two Andy Warhol cookbooks published years ago. This wasn't one of those, but sounded kinda fun. At first I didn't get the refference, but after picturing the end result, yeah, I got it! This one is from a 1995 Miami Herald article. Ingredients:
2 lbs filet mignon, center-cut |
4 tablespoons vietnamese soy sauce |
3 tablespoons butter |
1 link chinese sausage, thinly sliced |
2 large red onions, thinly sliced |
1/2 teaspoon ground coriander |
1/2 teaspoon chili powder |
1 teaspoon garlic, minced |
1 teaspoon lemon juice |
1/4 teaspoon black pepper |
1/4 cup dry red wine |
1 teaspoon salt |
1 teaspoon sugar |
1 tablespoon soy sauce |
5 ounces oyster mushrooms, fresh |
1 tablespoon sesame oil |
3 ounces cellophane noodles |
Directions:
1. Preheat the oven to 450 degrees.
2. Coat the filet with Vietnamese soy sauce and let marinate for 30 minutes. Place in oven and roast for 20 minutes for medium-rare, 25 minutes for medium.
3. While the filet is cooking, prepare onions and mushrooms.
4. Heat butter in a skillet, add the sausage and saute for 2 minutes.
5. Add onions and saute for 5 minutes more.
6. Add 1/4 cup water and the coriander, chili powder, lemon juice, black pepper, wine salt, sugar, and soy sauce.
7. Simmer for 10 minutes or until barely any liquid is left.
8. Add the mushrooms, cover and simmer over a low heat for 7 minutes. Remove the cover and stir.
9. Keep on heat until all residual liquid has evaporated, about 10 minutes.
10. Remove from heat and keep warm.
11. Bring a pot of lightly salted water to a boil. Add the sesame oil and bring to a simmer. Add noodles and turn off heat. Let soak for 2 minutes then drain. Keep warm.
12. Cut the meat into 4 equal pieces.
13. Evenly divide the onion-mushroom mixture on 4 dinner plates. Top each with a piece of filet, then spoon on some noodles. Serve immediately.
|
|