One of the many things I miss about Houston are Sunday night dinners at the Tsang house…especially steak night. This past Saturday, we grilled filet mignons and made a pan-seared ahi tuni with a soy/lime sauce. Mama Tsang complemented the surf and turf meal with sides of Asian: marinated noodles and broccoli. 🙂
For the filet mignon, we started off with three 12-ounce USDA prime tenderloins:
then season generously with S&P and a bit of chili powder. Grill on one angle for 3 minutes, turn 90 degrees, and grill for 2 minutes (this will give you the pretty XX grill marks), then repeat on the other side of the filet. And, tadah!
cooked to a perfect rare (to medium rare)!
I prepared the seared tuna with a recipe taken from Tyler Florence. The sauce (half portion of the recipe) was made with 1 minced jalapeno, 2 tablespoons of minced ginger, 2 minced garlic cloves, 2 limes, 1/4 cup of soy sauce, and a pinch of sugar. First, I took one pound of fresh tuna
then seasoned generously with S&P. Seared in a skillet for 1 minute on each side. After the second minute, pour 2/3 of the sauce over the fish in the skillet and cook for 20 seconds. Transfer the tuna into a plate and pour the sauce from the skillet over the tuna. Serve with remaining sauce, as necessary.
Also cooked perfectly rare:
Can’t forget the marinated Asian noodles:
The entire meal was utterly delicious. We all left the table satisfied and stuffed. And then we took advantage of the cool weather to walk it all off.