|2 pounds||Center-cut filet mignon|
|4 tablespoons||Vietnamese soy sauce or chinese oyster sauce|
|1||Link Chinese sausage, thinly sliced|
|2 larges||Red onions, thinly sliced|
|½ teaspoon||Ground coriander|
|½ teaspoon||Chili powder|
|1 teaspoon||Minced garlic|
|1 teaspoon||Lemon juice|
|¼ teaspoon||Black pepper|
|¼ cup||Dry red wine|
|1 tablespoon||Soy sauce|
|5 ounces||Fresh oyster mushrooms, cleaned|
|1 tablespoon||Roasted sesame oil|
|3 ounces||Cellophane noodles|
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 ¼ 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
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