Surf And Turf Asian Style

4 filets mignons (about 4 ounces each; see note)

2 ½ tablespoons vegetable oil 
1/3 cup plus ¼ cup minced scallions
1 tablespoon plus 2 teaspoons peeled and minced fresh ginger
1 tablespoon plus 2 teaspoon minced garlic 
1 tablespoon cornstarch
2 tablespoons rice wine or water
¾ cup low-sodium chicken or vegetable broth
¼ cup oyster sauce
1 tablespoon plus 2 teaspoons soy sauce 
½ tablespoon sesame oil
6 ounces medium shrimp, peeled and chopped
1 teaspoon Szechuan peppercorns, ground

1. Preheat the broiler

2. Pat the meat dry on both sides, then coat with 2 tablespoons of the vegetable oil. Set aside.

3. To help speed the last-minute preparation of the sauce, combine the ¼ cup scallions, 1 tablespoon ginger, and 1 tablespoon garlic in a small bowl in another bowl, combine the cornstarch and rice wine. Combine the broth, oyster sauce, 1 tablespoon soy sauce, and the sesame oil in a 2-cup measure. Place the bowls and measuring cup near the stove.

4. Prepare the topping by combining the chopped shrimp, Szechuan pepper, 1/3 cup scallions, 2 teaspoons ginger, 2 teaspoons garlic, and 2 teaspoons soy sauce in a small bowl. Mix well and set aside.

5. Broil the steaks until seared and nicely browned on one side, 4 minutes. Turn and broil 3 minutes more. Spread the shrimp topping evenly over each filet, then continue to broil the meat until the topping is opaque and has begun to brown, about 1 minute (The steaks will be medium-rare.) Transfer the steaks to a warm platter or 4 warm platters.

6. While the steaks are cooking, heat a wok or skillet. Add the remaining ½ tablespoon of vegetable oil and the scallion-ginger-garlic mixture to the wok. Stir until the scallions soften, about 30 seconds, and then add the liquids in the measuring cup. Bring to a boil, stir up the cornstarch mixture and stir in. When the sauce thickens, about 1 minute, spoon 2 tablespoons of it onto each filet steak. Pass the remainder of the sauce in a sauceboat.

Servings: 4


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