Beef Andy Warhol (1995)
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 907.18 g filet mignon, center-cut
- 59.16 ml vietnamese soy sauce
- 44.37 ml butter
- 1 link Chinese sausage, thinly sliced
- 2 large red onions, thinly sliced
- 2.46 ml ground coriander
- 2.46 ml chili powder
- 4.92 ml garlic, minced
- 4.92 ml lemon juice
- 1.23 ml black pepper
- 59.14 ml dry red wine
- 4.92 ml salt
- 4.92 ml sugar
- 14.79 ml soy sauce
- 141.74 g oyster mushrooms, fresh
- 14.79 ml sesame oil
- 85.04 g cellophane noodles
directions
- 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.
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RECIPE SUBMITTED BY
Mike Pellerin
Tucson, Arizona
I love to try foods from around the world.