Filet Mignon with Sauteed Kimchi
- 2 Beef Tenderloin
- 1/2 cup Cabbage Kimchi, Sliced Thinly
- 1 tsp Red Chili Pepper Paste
- 1 tbsp Soy Sauce
- 1 1/2 tsps Honey
- 1 1/2 tsps Toasted Sesame Seed Oil
- 1/2 tsp Toasted Sesame Seeds
- 1 tsp Rice Cooking Wine
- Canola Oil Or A Dab Of Butter
- Salt and Pepper
1. In a small bowl, stir together soy sauce, agave or honey, sesame oil, sesame seeds. Set aside.
2. Preheat a pan (preferably iron skillet or stainless) over medium-high heat. Add a couple of teaspoons of canola oil.
3. 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.
4. 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.
5. Divide the sautéed kimchi among the two steaks. Serve with the dipping sauce from step 1 along with some steamed rice.