| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vietnamese |
Miamiherald, Meat/beef |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Center-cut filet mignon |
| 4 |
tb |
Vietnamese soy sauce or chinese oyster sauce |
| 3 |
tb |
Butter |
| 1 |
|
Link Chinese sausage, thinly sliced |
| 2 |
lg |
Red onions, thinly sliced |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Chili powder |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Black pepper |
| 1/4 |
c |
Dry red wine |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Soy sauce |
| 5 |
oz |
Fresh oyster mushrooms, cleaned |
| 1 |
tb |
Roasted sesame oil |
| 3 |
oz |
Cellophane noodles |
INSTRUCTIONS
Preheat the oven to 450 degrees. Coat the filet with
Vietnamese soy sauce and let marinate for 30 minutes.
Place in oven and roast for 20 minutes for
medium-rare, 25 minutes for medium. While the filet is
cooking, prepare onions and mushrooms. Heat butter in
a skillet, add the sausage and saute for 2 minutes.
Add onions and saute for 5 minutes more. Add 1/4 cup
water and the coriander, chili powder, lemon juice,
black pepper, wine salt, sugar, and soy sauce. Simmer
ofr 10 minutes or until barely any liquid is left.
Add the mushrooms, cover and simmer over a low heat
for 7 minutes. Remove the cover and stir. Keep on
heat until all residual liquid has evaporated, about
10 minutes. Remove from heat and keep warm. Bring a
pot of lightly salted water to a boil. Add the sesame
oil and bring to a simmer. Add noodles and turn off
heat. Let soak ofr 2 minutes then drain. Keep warm.
Cut the meat into 4 equal pieces. Evenly divide the
onion-mushroom mixture on 4 dinner plates. Top each
with a piece of filet, then spoon on some noodles.
Serve immediately.
Nutritional info per serving: 743 cal; 48g pro, 34g
carb, 45g fat (54%), 2.4g fiber, 177mg chol, 2078mg
sod.
Source: A Cook's Book of Mushrooms
Miami Herald, 9/28/95
format: 8/15/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #224
Date: 18 Aug 96 00:31:30 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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