Sesame-Crusted Filet Mignon with Miso-Sake Glaze

Sesame-Crusted Filet Mignon with Miso-Sake Glaze ingredients

• 4 6 oz filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 cup sesame seeds (white and/or black)
• 2 tbsp vegetable oil
• 3 tbsp white miso paste
• 3 tbsp sake
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tsp, grated fresh ginger
• 1 minced garlic clove
• 1 lb, trimmed fresh asparagus spears
• 1 tsp sesame oil
• 0.25 tsp salt
• 0.125 tsp black pepper
• 2 tbsp sliced green onions

How to make Sesame-Crusted Filet Mignon with Miso-Sake Glaze

1. Pat the 4 filet mignon steaks very dry with paper towels. Season all sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Spread 1/2 cup sesame seeds (white or black) evenly on a plate. Press each seasoned filet firmly into the sesame seeds, coating all sides evenly to form a crust.
3. **For the Miso-Sake Glaze:** In a small saucepan, whisk together 3 tbsp white miso paste, 3 tbsp sake, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey or maple syrup, 1 tsp grated fresh ginger, and 1 minced garlic clove.
4. Bring the glaze to a gentle simmer over medium-low heat, stirring constantly, for 3-5 minutes until it thickens slightly to a spoon-coating consistency. Remove from heat and set aside.
5. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the sesame-crusted filets in the hot pan.
6. Sear the steaks for 3-4 minutes per side for medium-rare, or until a beautiful golden-brown sesame crust forms and the internal temperature reaches 130-135°F (54-57°C). Adjust cooking time for desired doneness.
7. Once seared, brush the steaks generously with the prepared Miso-Sake Glaze during the last minute of cooking, allowing the glaze to lightly caramelize.
8. Remove the steaks from the skillet and let them rest on a cutting board for 5-7 minutes. Resting allows the juices to redistribute, ensuring a tender and moist steak.
9. **For the Sautéed Asparagus:** While steaks rest, quickly sauté 1 lb trimmed fresh asparagus in the same skillet (or a separate one) with 1 tsp sesame oil over medium heat for 4-6 minutes, until tender-crisp. Season with 1/4 tsp salt and 1/8 tsp black pepper.
10. To serve, place a rested filet mignon on each plate, drizzling with any remaining Miso-Sake Glaze. Garnish with 2 tbsp sliced green onions and serve alongside the sautéed asparagus.

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