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Oriental Filet Mignon on Crisp Kataifi with Shrimp Tempura

 
One serving costs about $8.2 One serving costs about $8.2 One serving costs about $8.2

$8.20 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 dairy-free,dairy free Japanese,Asian
spoonacular Score:60%

Spoonacular Score: 60%

 

Oriental Filet Mignon on Crisp Kataifi with Shrimp Tempura might be just the Japanese recipe you are searching for. For $8.2 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 874 calories, 44g of protein, and 43g of fat. This recipe serves 2. It is brought to you by Foodista. Not a lot of people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around around 45 minutes. If you have kataifi pastry, egg whites, rice vinegar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 59%. Similar recipes include Shrimp Scampi topped Filet Mignon, Filet Mignon, and Filet Mignon.

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.

Beaumont Hope Marguerite Chenin Blanc

Fresh, clean and powerful fruit.Matches brilliantly with seafood especially scallops and any beautifully spicy Asian dish.

» Get this wine on Wine.com

Ingredients

Servings:
2
2  filet mignon steaks
filet mignon steaks
0.5 cup
0.5 cup dry red wine
dry red wine
2 Tbsps
2 Tbsps raw light soy sauce
raw light soy sauce
1 tsp
1 tsp fresh ginger
fresh ginger
1 tsp
1 tsp garlic
garlic
1 tsp
1 tsp red pepper flakes
red pepper flakes
1 Tbsp
1 Tbsp rice vinegar
rice vinegar
4
4  sweet water
sweet water
2
2  egg whites
egg whites
2 Tbsps
2 Tbsps corn starch
corn starch
1 cup
1 cup panko
panko
4 oz
4 oz shredded filo pastry
shredded filo pastry
some
some oil
oil
2  filet mignon steaks
2
filet mignon steaks
0.5 cup dry red wine
0.5 cup
dry red wine
2 Tbsps raw light soy sauce
2 Tbsps
raw light soy sauce
1 tsp fresh ginger
1 tsp
fresh ginger
1 tsp garlic
1 tsp
garlic
1 tsp red pepper flakes
1 tsp
red pepper flakes
1 Tbsp rice vinegar
1 Tbsp
rice vinegar
4  sweet water
4
sweet water
2  egg whites
2
egg whites
2 Tbsps corn starch
2 Tbsps
corn starch
1 cup panko
1 cup
panko
4 oz shredded filo pastry
4 oz
shredded filo pastry
some oil
some
oil

Equipment

baking sheet
baking sheet
paper towels
paper towels
plastic wrap
plastic wrap
frying pan
frying pan
oven
oven
sauce pan
sauce pan
bowl
bowl
grill
grill
baking sheet
baking sheet
paper towels
paper towels
plastic wrap
plastic wrap
frying pan
frying pan
oven
oven
sauce pan
sauce pan
bowl
bowl
grill
grill


Instructions

Combine the first three ingredients in a shallow dish and add the filet mignon steaks. Spoon the marinade over them until they are well covered, set aside for about 30 minutes, covered with plastic wrap. Heat oven to 400o. Line a baking sheet with parchment, and divide the kataifi into two neat rounds. Drizzle lightly with a neutral oil, and bake until golden and crisp. Remove from oven and set aside. Meanwhile, place the corn starch, whisked egg whites and panko in separate bowls. Roll each shrimp first in the corn starch, then in the egg whites and the in the panko. Pat them firmly with your palms to make sure the panko sticks well. Set aside on paper towels on a plate or tray. Repeat with the rest of the shrimp. Fill a large deep skillet with oil (such as Safflower or Canola), enough to cover the shrimp when frying. Turn BBQ to high. Meanwhile, heat oil in frying pan until very hot, and fry the shrimp, turning once or twice, for about 2 minutes until golden. Place back on paper towels and set aside in a lightly warmed oven. When BBQ is very hot, remove steaks from marinade and grill on high for about 3-4 minutes on each side. While the steaks are grilling, add the rice vinegar, garlic, pepper flakes and ginger to the remaining marinade, and warm it up in a small saucepan until boiling, then set aside. To serve: On each dinner plate place one mound of kataifi, topped by sliced filet mignon, drizzle with 2 spoonfuls of marinade and top with 2 fried shrimp. Serve with your favorite steamed vegetable(s) or stir fry.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.20
Ingredient
2 filet mignon steaks
½ cups dry red wine
2 tablespoons raw light soy sauce
1 teaspoon fresh ginger
1 teaspoon garlic
1 teaspoon red pepper flakes
1 tablespoon rice vinegar
2 egg whites
2 tablespoons corn starch
1 cup panko
4 ounces shredded filo pastry
some oil
Price
$12.08
$1.57
$0.24
$0.01
$0.06
$0.10
$0.06
$0.36
$0.07
$0.58
$1.21
$0.04
$16.39

Tips

Health Tips

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of dough you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free panko.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • get more health tips

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
873k Calories
44g Protein
43g Total Fat
62g Carbs
23% Health Score
Limit These
Calories
873k
44%

Fat
43g
66%

  Saturated Fat
16g
103%

Carbohydrates
62g
21%

  Sugar
2g
3%

Cholesterol
119mg
40%

Sodium
1651mg
72%

Alcohol
6g
35%

Get Enough Of These
Protein
44g
89%

Selenium
56µg
81%

Vitamin B12
4µg
76%

Vitamin B1
0.82mg
55%

Vitamin B3
10mg
51%

Vitamin B2
0.84mg
50%

Iron
7mg
44%

Phosphorus
434mg
43%

Zinc
6mg
40%

Vitamin B6
0.78mg
39%

Manganese
0.71mg
36%

Folate
97µg
24%

Potassium
734mg
21%

Copper
0.35mg
18%

Magnesium
68mg
17%

Fiber
3g
12%

Vitamin B5
0.99mg
10%

Calcium
86mg
9%

Vitamin A
296IU
6%

Vitamin K
4µg
5%

Vitamin E
0.58mg
4%

covered percent of daily need

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