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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
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1 L (4 cups) mushrooms, sliced (portobello, oyster, shiitake, common white, or brown)
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30 mL (2 tablespoons) vegetable oil
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4 beef filets mignons, 2.5 cm (1 in.) thick
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1 juice of lemon
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10 mL (2 teaspoons) lemon zest
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15 mL (1 tablespoon) sesame seeds, toasted
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15 mL (1 tablespoon) fresh ginger, grated
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60 mL (1/4 cup) Bistro Teriyaki Cooking Sauce
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1 can (199 mL) sliced water chestnuts, drained
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To taste, salt and pepper
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60 mL (1/4 cup) fresh chives, chopped
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1.5 L (6 cups) mixed lettuce
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Directions
- Preheat the oven to Broil.
- Combine the teriyaki sauce, ginger, sesame seeds, lemon zest, and lemon juice. Lightly brush the mixture on the meat. Save the rest of the mixture for later.
- Place the filets mignons on a baking sheet. Broil on the top rack of the oven for 5 minutes on each side for medium doneness.
- While the meat is cooking, heat the oil in a frying pan on medium-high. Sauté the mushrooms for 5 minutes, stirring often.
- Incorporate the remaining teriyaki mixture. Lower the heat to medium. Cook uncovered for 5 minutes, stirring often. Add the water chestnuts. Season with salt and pepper, to taste. Incorporate the chives. Serve each filet mignon with mushrooms on a bed of lettuce.
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