Hoisin and Five-Spice Filet Mignon With Spicy Lobster Tail

Serves:
2
Chef:
Irv Miller
Ingredients:

Hoisin and Five-Spice Filet Mignon

8-10 ounce Filet mignon
2 Tbsp. Hoisin sauce
2 Tbsp. Olive oil
¼ tsp. Five-spice powder

 Spicy Lobster Tail

2 each Lobster tails, removed from shell
1 tsp. Sesame seed oil
4 Tbsp. Peanut or canola oil
2 tsp. Fresh ginger, grated
1 tsp. Garlic, minced
2 each Scallions cut into 1-inch lengths
4 Tbsp. Mirin
1 Tbsp. Light brown sugar
3 Tbsp. Dark soy sauce
¼ tsp. Crushed red pepper flakes
2 tsp. Cornstarch
1 cup Shrimp broth or chicken broth
To Taste Kosher salt and cracked black pepper

 

 

Instructions:

Hoisin and Five-Spice Filet Mignon

In small mixing bowl combine hoisin, olive oil and five-spice. Rub beef tenderloin filet with the mixture. Let marinate for 2 hours or overnight. Place marinated beef filet onto preheated grill and cook to desired temperature. Medium rare is recommended. Let rest 10 minutes before slicing.

Preheat wok to medium-high

Spicy Lobster Tail
Split lobster tails in half lengthwise, remove meat and cut into large pieces. Pour sesame and peanut oils into the preheated wok. Add lobster, ginger, garlic and scallions. Stir-fry mixture for 2 minutes or until lobster just turns white. Add mirin, sugar, soy sauce and crushed red pepper flakes. Meanwhile, in a small bowl, combine cornstarch and broth to make a slurry. Pour slurry directly into the lobster mixture to make a sauce. Bring mixture to a boil. Reduce heat to a gentle simmer. Taste spicy lobster sauce and adjust sauce consistency and heat. Flavor should be a balance of sweet and spicy. Turn heat off. Use a sharp knife to slice filet into 4 or 5 thick medallions. Arrange the sliced beef by shingling on a plate. Spoon spicy lobster aside the sliced beef. Serve with rice.