Snack Gone Overboard
So I was chillin’ on the couch after a long day of work, waiting for Liana and I to meet some friends for dinner when I said something like “HAY SWEETS I’M HUNGARARAY,” to which she replied “make a snack then.” In all actuality, that conversation was much longer than it should have been due to the fact that it was elongated with consistent whines from yours truly – it wasn’t pretty. On with the story.
So, I walked over to see what was in the fridge (OMG I TOTALLY HAVE A STORY TO TALK ABOUT LATER) and I remembered I caught a deal @ Don and Joe’s for some choice filet mignons a few days ago. THEN, I had a flashback of meal at Black Bottle where they combined beef with simple Japanese ingredients and served it as a small tapas dish. DONE! Super simple & kinda snobby recipe below!
Filet Mignon
Daikon
Kaiware (daikon sprouts)
1 cup soy saucePull beef out of fridge and add Kosher salt and freshly cracked pepper. Saute filet in a preheated pan over medium high heat until desired doneness – I like mine black and blue (2 mins on each side). If your filet isn’t quite circular, you can take butcher’s twine and tie it around the middle to produce that shape. Let sit aside to rest.
Take one cup soy sauce (preferably in a non-stick pan) and reduce until nappe – a thick syrup that coats the back of the spoon.
Grate the daikon in the middle of the plate and place a few drops of the soy sauce reduction in the middle of the daikon circle. Place the filet on top of the daikon and place daikon sprouts (kaiware) around beef. Enjoy!
So yeah, it was completely unnecessary as a snack, but you could totally fit this in after a vegetable sushi course, a calimari and sesame-miso salad or a maybe a simple crab ravioli with an umeboshi sauce – ok that’s just ridiculous. LOL. Anyway, enjoy the recipe… it’s super simple to make and it’s mighty tasty.
EEEE BEEF. 
~Spec
