Filet Mignon a La Empress

READY IN: 40mins
Recipe by Crabzilla

This recipe comes from a cookbook called "Houston's Cooking" by Ann Criswell. Empress Of China was a restaurant here in Houston that has long closed down, however, the owner, Scot Chen, was kind enough to give me this cookbook as a gift. His restaurant is featured in the book and this was one of my favorite dishes he prepared for me.

Top Review by Loudor

I don't know why the restaurant closed. This was perfect. The sauce was excellent. The only thing I changed was the cooking time. I just about had to triple The cooking time in the oven. My guest couldnt stop saying how good it was. This is obviously a keeper. I have trouble finding good beef here, and Im a bit hesitant to try new things with my beef when I find some that is good quality and not like shoe leather. Thank you Crabzilla.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Put steaks on a pan and cook in oven for about 7 minutes (you know your oven, might take a little longer) for medium rare.
  3. Mix oyster sauce, garlic, pepper lemon juice, sugar, and sesame oil.
  4. Heat in saucepan, mix well, and set aside.
  5. Preheat non-stick skillet, add olive oil and heat.
  6. Place filets in skillet and brown on both sides for 15 seconds each side.
  7. Pour reserved sauce mixture over filet to glaze.
  8. Remove filets to plate and garnish with beans.

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