Wasabi Crusted Filet* Recipe
teriyaki glazed vegetables, potato purée
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Ingredients
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Filet and Crust
Teriyaki Glazed Vegetables
Potato Purée
Method
Filet Preparation
- 1
Prepare the Filet
Preheat the oven to 400°F (200°C). Season the filet mignon with salt and black pepper. In a small bowl, mix the wasabi paste, soy sauce, and olive oil. Brush this mixture over the filets.
- 2
Crust the Filet
Press the panko bread crumbs onto the wasabi-coated filets to create a crust. Place the filets on a baking sheet lined with parchment paper.
- 3
Bake the Filet
Bake in the preheated oven for about 15-20 minutes or until the desired doneness is achieved.
Vegetable Preparation
- 4
Sauté the Vegetables
In a large skillet, heat sesame oil over medium-high heat. Add bell peppers, broccoli, and carrots. Sauté for 5-7 minutes until tender.
- 5
Add Teriyaki Sauce
Pour the teriyaki sauce over the vegetables and cook for another 2-3 minutes until the sauce is heated through.
Potato Purée Preparation
- 6
Cook the Potatoes
Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain.
- 7
Assembly
- 8
Serve
On each plate, serve a portion of the potato purée, top it with the wasabi crusted filet, and arrange the teriyaki glazed vegetables on the side.
