Prep 20 mins
Cook 45 mins
Found this recipe when I was searching for recipes from the two Andy Warhol cookbooks published years ago. This wasn't one of those, but sounded kinda fun. At first I didn't get the refference, but after picturing the end result, yeah, I got it! This one is from a 1995 Miami Herald article.
- 2 lbs filet mignon, center-cut
- 4 tablespoons vietnamese soy sauce
- 3 tablespoons butter
- 1 link Chinese sausage, thinly sliced
- 2 large red onions, thinly sliced
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon chili powder
- 1 teaspoon garlic, minced
- 1 teaspoon lemon juice
- 1⁄4 teaspoon black pepper
- 1⁄4 cup dry red wine
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 5 ounces oyster mushrooms, fresh
- 1 tablespoon 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 1/4 cup water and the coriander, chili powder, lemon juice, black pepper, wine salt, sugar, and soy sauce.
- Simmer for 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 for 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.