Hoisin-Marinated Filets Mignons with Nectarine Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 scallion |
1/4 cup hoisin sauce |
1 1/2 tablespoons soy sauce (preferably kikkoman) |
2 teaspoons grated peeled fresh gingerroot |
1 teaspoon worcestershire sauce |
four 1 1/4-inch-thick filets mignons (tenderloin steaks) |
1 large firm-ripe nectarine |
1/2 green bell pepper |
2 medium tomatoes |
4 scallions |
2 garlic cloves |
1 small fresh chile (preferably habanero) |
2 tablespoons fresh lime juice, or to taste |
Directions:
1. Make marinade: Finely chop scallion and in a bowl whisk together with remaining marinade ingredients.
2. In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air. Marinate steaks at room temperature 1 hour.
3. Make salsa while steaks are marinating: Finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic. Wearing protective gloves, discard seeds and ribs from chile and finely chop chile. In a bowl stir together all salsa ingredients and season with salt and pepper.
4. Prepare grill.
5. Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks with tongs to a platter and let stand 5 minutes.
6. Serve steaks with salsa.
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