Roasted Filet Mignon

Poke omelette wrap 641 of 657 Mixed Fried Mushrooms with Soy Sauce

Kikkoman Sauces 653

Category 633

Ingredient 584

Videos 90

World Cuisines 196

Specials 608

Ponzu Chili Main courses Meat Autumn Winter

Total time 30 mins

Preparation time: 30 mins

Nutrition facts (per portion): 992 kJ / 237 kcal

1 filet mignon (600 g)
2 tsp. honey
30 g fresh ginger
2 garlic cloves
1 tsp. peanut oil
2 tsp. Kikkoman Ponzu Chili – Citrus Seasoned Soy Sauce
500 g pumpkin
300 g sweet potatoes
2 turnips
1 tsp. olive oil
2 pinches of four spice blend
1 tsp Kikkoman Naturally Brewed Soy Sauce
Pepper

Preparation

Peel and grate the ginger and garlic over a deep plate or dish. Add the Ponzu Chili Sauce and the honey. Mix together, add the filet mignon and leave to marinate for 1 hour, turning from time to time.

Meanwhile, prepare the vegetables. Cut the pumpkin in 1 cm slices, peel the sweet potatoes and the turnips and cut them in 1 cm slices.

Pour the olive oil into a saucepan, add the vegetables and the four spice blend, and cook at moderate temperature. Add the soy sauce plus 1 tsp. of water, cover and cook for 15 minutes at low heat, turning from time to time.

Drain the marinade off the filet mignon and fry it in the peanut oil at high heat for 10 minutes, turning often. Add the marinade continue cook, stirring often, until the sauce becomes smooth. Season with pepper.

Cut the filet in slices and arrange them on plates with the vegetables and the sauce.