These Oriental-style beef filets offer a sophisticated twist on a classic steak dinner. The tender beef is marinated briefly in soy and oil, then coated in a crunchy mixture of chopped peanuts, chestnuts, garlic, and parsley. Baked to perfection, the filets develop a deliciously textured crust while remaining juicy inside. They are served alongside the “August Moon Sauce,” a vibrant, glossy reduction of orange juice, sugar, ginger, and fresh orange rind. This dish balances savory, nutty, and sweet-tangy flavors beautifully. It is an elegant yet approachable meal perfect for date nights or impressing dinner guests, bringing a touch of international flair to your home table.
Oriental Style Beef Filets With August Moon Sauce
Description
These Oriental-style beef filets offer a sophisticated twist on a classic steak dinner. The tender beef is marinated briefly in soy and oil, then coated in a crunchy mixture of chopped peanuts, chestnuts, garlic, and parsley. Baked to perfection, the filets develop a deliciously textured crust while remaining juicy inside. They are served alongside the "August Moon Sauce," a vibrant, glossy reduction of orange juice, sugar, ginger, and fresh orange rind. This dish balances savory, nutty, and sweet-tangy flavors beautifully. It is an elegant yet approachable meal perfect for date nights or impressing dinner guests, bringing a touch of international flair to your home table.Ingredients
Directions
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Preheat oven to 400 degrees F (200 degrees C). Grease a 9x12x2 inch baking pan.
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In a small bowl, mix together the seasoned salt, soy sauce, and vegetable oil.
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Brush the marinade over the beef filets and let them rest for 30 minutes.
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In a food processor or blender, combine 3/4 cup of the chopped peanuts, coarsely chopped chestnuts, minced garlic, and lemon-pepper seasoning. Blend until finely mixed but still textured.
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Reserve 2 tablespoons of chopped peanuts for garnish.
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Spread the peanut and chestnut mixture evenly over the tops and sides of the marinated filets.
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Press snipped parsley onto the tops and sides of the filets to adhere to the crust.
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Place the prepared filets in the greased baking pan.
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Bake for 18 to 20 minutes, or until the beef reaches your desired doneness.
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While the beef bakes, make the sauce: In a small saucepan, combine cornstarch, ground ginger, sugar, orange juice, and slivered orange rind.
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Cook the sauce over low heat, stirring constantly, for 5 minutes or until thickened and glossy.
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Remove the filets from the oven and transfer them to a serving platter.
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Spoon 2 tablespoons of the hot August Moon Sauce over each filet.
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Sprinkle the reserved chopped peanuts over the tops of the filets.
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Arrange Savoy or leaf lettuce and green onion flowers around the filets for garnish. Serve remaining sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 637.0kcal
- % Daily Value *
- Total Fat 49.4g76%
- Saturated Fat 10.4g52%
- Cholesterol 78.0mg26%
- Sodium 5239.7mg219%
- Total Carbohydrate 9.8g4%
- Dietary Fiber 5.1g21%
- Sugars 2.9g
- Protein 41.9g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The "August Moon Sauce" is a sweet and tangy orange-ginger reduction that pairs well with the savory, nutty crust of the beef.
If fresh chestnuts are unavailable, you can use vacuum-packed peeled chestnuts, chopped finely. Ensure they are dry before blending.
For a stronger garlic flavor, use 1-2 cloves of fresh garlic minced fine.
Green onion flowers can be made by slicing green onions lengthwise into thin strips and blooming them in ice water.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the beef.
