Oriental style beef filets with august moon sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | To 4 oz beef filets |
| 1 | teaspoon | Seasoned salt |
| 4 | teaspoons | Soy sauce |
| 4 | teaspoons | Vegetable oil |
| 1 | cup | Chopped peanuts |
| 8 | Water chestnuts, coarsely grated | |
| 1 | medium | Clove garlic, minced |
| ¼ | teaspoon | Lemon and pepper seasoning |
| ½ | cup | Snipped parsley |
| 1 | tablespoon | Cornstarch |
| ¼ | teaspoon | Ground ginger |
| 2½ | tablespoon | Sugar |
| ¾ | cup | Orange juice |
| 2 | tablespoons | Small orange rind, slivered |
Directions
AUGUST MOON SAUCE:
Source: MAINBEEF.ZIP
GARNISH: Remaining chopped peanuts Savoy or leaf lettuce Green onion flowers
Prick filets with fork. Mix salt, soy sauce and vegetable oil. Brush over filets; let set 30 minutes. Reserving 2 Tbsp for garnish, blend together peanuts with chestnuts, garlic and lemon and pepper seasoning. Spread mixture on top and sides of filets. Pat parsley on tops and sides. Place filets in greased 9 x 12 x 2" baking pan. Bake @ 400 degrees 18 to 20 minutes or until desired doneness.
Sauce: In small saucepan, combine cornstarch, ginger, sugar, orange juice and orange rind slivers. Cook over low heat, stirring constantly, for 5 minutes or until thickened. Remove filets to platter. Spoon 2 Tbsp sauce over each filet. Serve remaining sauce in small pitcher. Sprinkle remaining peanuts over tops. Surround with lettuce and green onion flowers. Serves 4.