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Restaurants›Perry's Steakhouse & Grille - Gilbert›Filet Mignon Lettuce Wraps* Recipe

Filet Mignon Lettuce Wraps* Recipe

Name: Perry's Steakhouse & Grille - Gilberts Filet Mignon Lettuce Wraps* Recipe
Cook time: 35 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb filet mignon, trimmed and cut into 1/4-inch pieces; 3 tbsp soy sauce (use gluten-free tamari if needed); 1 tsp sesame oil; 1 tbs honey; 1 tsp rice vinegar; 1 tsp fresh ginger, finely grated; 2 cloves garlic, minced; 1 tsp crushed red pepper flakes; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tsp neutral oil (grapeseed or canola) for searing; 1 oz unsalted roasted peanuts, coarsely chopped (or toasted sesame seeds to avoid nuts); 3 stalks green onions, thinly sliced (white and green separated); 0.25 cup fresh cilantro leaves, coarsely chopped (optional); 2 pieces lime wedges; 8 leaves butter lettuce leaves (Boston or Bibb), separated, rinsed and spun dry; 0.5 cup cucumber, seeded and cut into matchsticks; 0.5 cup carrot, julienned; 2 tbsp hoisin sauce (use GF hoisin or omit for strict GF); 1 tsp Sriracha (or other chile sauce) — adjust to taste; 1 tsp water

Inspired by Perry's Steakhouse & Grille - Gilbert

Time35m

Serves8

Gluten-Free Friendly with modifications. Contains Nuts (ask for modifications)

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Ingredients

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Beef filling

1 lb filet mignon, trimmed and cut into 1/4-inch pieces

3 tbsp soy sauce (use gluten-free tamari if needed)

1 tsp Toasted sesame oil

1 tbs Honey

1 tsp Rice vinegar

1 tsp fresh ginger, finely grated

2 cloves Garlic, minced

1 tsp Crushed red pepper flakes

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tsp neutral oil (grapeseed or canola) for searing

Crunch & garnish (contains nuts — optional)

1 oz unsalted roasted peanuts, coarsely chopped (or toasted sesame seeds to avoid nuts)

3 stalks green onions, thinly sliced (white and green separated)

1/4 cup fresh cilantro leaves, coarsely chopped (optional)

2 pieces Lime wedges

Vegetable cups & finishing sauce

8 leaves butter lettuce leaves (Boston or Bibb), separated, rinsed and spun dry

1/2 cup cucumber, seeded and cut into matchsticks

1/2 cup carrot, julienned

2 tbsp hoisin sauce (use GF hoisin or omit for strict GF)

1 tsp Sriracha (or other chile sauce) — adjust to taste

1 tsp water

Method

Beef filling

Marinate

In a medium bowl combine soy sauce (or tamari), sesame oil, honey, rice vinegar, grated ginger, minced garlic, crushed red pepper flakes, kosher salt and black pepper. Stir until honey dissolves.

Add the diced filet mignon to the marinade and toss to coat evenly. Cover and refrigerate for 20–30 minutes (do not exceed 1 hour to preserve texture of the tender beef).

Sear

Heat a large skillet or cast-iron pan over high heat until very hot. Add neutral oil and swirl. Remove beef from marinade, letting excess drip off (reserve marinade). Sear the beef in a single layer for 1–2 minutes without moving to get a brown crust, then stir and cook another 1–2 minutes until just medium-rare to medium depending on preference. Total cook time should be about 3–5 minutes; do not overcook filet mignon. Transfer beef to a plate and tent with foil to rest for 5 minutes.

Return the skillet to medium heat, pour in the reserved marinade and bring to a simmer for 1 minute to deglaze and reduce slightly. Pour the reduced marinade over the rested beef and toss gently to coat.

Vegetable cups & finishing sauce

While the beef is marinating, prepare the lettuce cups: separate leaves, rinse and spin dry. Select similarly sized, intact leaves for easy filling.

Combine hoisin, Sriracha and 1 teaspoon water in a small bowl and whisk until smooth. Taste and adjust heat or sweetness as desired.

Prepare cucumber matchsticks and julienned carrot; place in a small bowl and toss lightly to keep fresh and crisp.

Assembly & garnish

Place a lettuce leaf on a serving platter. Spoon 2–3 tablespoons of the cooked filet mignon into the center of each leaf (adjust quantity so you get about 8 portions).

Top the beef with a small handful (about 1 tablespoon) of cucumber and carrot for crunch and freshness.

Drizzle about 1 teaspoon of the hoisin-Sriracha sauce over each filled cup.

Sprinkle chopped peanuts (or toasted sesame seeds) and sliced green onion over each wrap. Add a few cilantro leaves if using.

Serve immediately with lime wedges on the side for squeezing over the wraps. Recommend serving while beef is still warm so lettuce doesn't wilt.