Hoisin-Marinated Filets Mignons with Nectarine Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 teaspoon worcestershire sauce
- 2 medium tomatoes
- 1/4 cup hoisin sauce
- 2 garlic cloves
- 1/2 green bell pepper
- 1 scallion
- 1 1/2 tablespoons soy sauce (preferably kikkoman)
- 2 teaspoons grated peeled fresh gingerroot
- four 1 1/4-inch-thick filets mignons (tenderloin steaks)
- 1 large firm-ripe nectarine
- 4 scallions
- 1 small fresh chile (preferably habanero)
- 2 tablespoons fresh lime juice, or to taste
- Carbohydrate 18 g(6%)
- Cholesterol 151 mg(50%)
- Fat 33 g(50%)
- Fiber 3 g(11%)
- Protein 38 g(76%)
- Saturated Fat 13 g(65%)
- Sodium 698 mg(29%)
- Calories 519
PreparationMake marinade: Finely chop scallion and in a bowl whisk together with remaining marinade ingredients. 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. 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. Prepare grill. 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. Serve steaks with salsa.
PreparationMake marinade: Finely chop scallion and in a bowl whisk together with remaining marinade ingredients. 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. 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. Prepare grill. 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. Serve steaks with salsa.
