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Oriental Filet Mignon on Crisp Kataifi with Shrimp Tempura

 
One serving costs about $8.13 One serving costs about $8.13 One serving costs about $8.13

$8.13 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 lunch,main course,main dish,dinner Asian,Japanese
spoonacular Score:16%

Spoonacular Score: 16%

 

You can never have too many Japanese recipes, so give Oriental Filet Mignon on Crisp Kataifi with Shrimp Tempuran a try. One portion of this dish contains around 48g of protein, 64g of fat, and a total of 1128 calories. This dairy free recipe serves 2 and costs $8.13 per serving. If you have kataifi pastry, rice vinegar, each: soy sauce, and a few other ingredients on hand, you can make it. Only a few people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. It works best as a main course, and is done in about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is solid. Shrimp Scampi topped Filet Mignon, Filet Mignon, and Filet Mignon are very similar to this recipe.

Asian on the menu? Try pairing with Riesling, Gewurztraminer, and Chenin Blanc. 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 Red Tail Ridge Estate Dry Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Red Tail Ridge Estate Dry Riesling

Aromas of lime juice, Meyer lemon, nectarine, and candied ginger. Softer mineral notes with vanilla and poached pear follow with a bit of starfruit. On the palate, more lime and stone fruit are present, coupled with dried pineapple, white cranberry and touches of brown spices. Acidity hits mid-palate uplifting the mouth-filling texture and extending the finish with white flowers and guava.

» 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 each: soy sauce
raw light each: soy sauce
1 tsp
1 tsp fresh ginger
fresh ginger
1 tsp
1 tsp garlic
garlic
1 tsp
1 tsp pepper flakes
pepper flakes
1 Tbsp
1 Tbsp rice vinegar
rice vinegar
4
4  sweet water shrimp
sweet water shrimp
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 kataifi pastry
shredded kataifi 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 each: soy sauce
2 Tbsps
raw light each: soy sauce
1 tsp fresh ginger
1 tsp
fresh ginger
1 tsp garlic
1 tsp
garlic
1 tsp pepper flakes
1 tsp
pepper flakes
1 Tbsp rice vinegar
1 Tbsp
rice vinegar
4  sweet water shrimp
4
sweet water shrimp
2  egg whites
2
egg whites
2 Tbsps corn starch
2 Tbsps
corn starch
1 cup panko
1 cup
panko
4 oz shredded kataifi pastry
4 oz
shredded kataifi 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: $8.13
Ingredient
2 filet mignon steaks
½ cups dry red wine
2 tablespoons raw light each: soy sauce
1 teaspoon fresh ginger
1 teaspoon garlic
1 teaspoon pepper flakes
1 tablespoon rice vinegar
2 egg whites
2 tablespoons corn starch
1 cup panko
4 ounces shredded kataifi pastry
some oil
Price
$12.08
$1.57
$0.37
$0.01
$0.06
$0.04
$0.06
$0.36
$0.07
$0.42
$1.13
$0.08
$16.26

Nutritional Information

Quickview
1128 Calories
47g Protein
64g Total Fat
75g Carbs
22% Health Score
Limit These
Calories
1128k
56%

Fat
64g
99%

  Saturated Fat
21g
135%

Carbohydrates
75g
25%

  Sugar
4g
5%

Cholesterol
119mg
40%

Sodium
1678mg
73%

Alcohol
6g
35%

Get Enough Of These
Protein
47g
95%

Selenium
63µg
90%

Vitamin B12
4µg
77%

Vitamin B1
0.97mg
65%

Vitamin B3
11mg
59%

Vitamin B2
0.9mg
53%

Iron
8mg
48%

Phosphorus
463mg
46%

Manganese
0.93mg
46%

Zinc
6mg
43%

Vitamin B6
0.79mg
40%

Folate
117µg
29%

Potassium
762mg
22%

Copper
0.41mg
21%

Magnesium
78mg
20%

Vitamin K
15µg
14%

Fiber
3g
14%

Calcium
126mg
13%

Vitamin B5
0.95mg
9%

Vitamin E
0.86mg
6%

Vitamin C
4mg
5%

covered percent of daily need

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