Karewai Fillet Steak Recipes

Steps:

• Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand 45-60 minutes. , Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak in skillet and cook until easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet., Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.

Steps:

• Season fillets with salt and pepper. Heat a heavy saute pan over medium high heat. Coat edges of fillet with a thin layer of mustard, approximately 2 tablespoons. Dredge edges of filet in herbs to coat evenly. Sear fillet, 4 to 6 minutes per side, depending on the thickness of the meat.
• Remove cooked fillet. Lower heat to medium. Add shallots and saute until translucent. Deglaze pan with white wine. Add 2 tablespoons mustard. Reduce wine to consistency of a rich sauce. If desired, remove the pan from the heat and whisk butter into the sauce. Serve immediately.

Steps:

• Preheat the oven to 400 degrees.
• Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
• Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.
• When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.
• Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.

Steps:

• Place hocks or oxtail pieces in a large pot.
• Add enough water to cover.
• Bring to boil, lower heat and simmer for 1-1/2 hours or until tender.
• If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes.
• Squeeze seeds between your thumb and finger tips until the water turns red.
• Strain and set red water aside.
• OR Heat 2 tablespoons oil, saute achute seeds in oil until oil turns red, discard seeds.
• Use oil for sauteing rest of ingredients.
• Heat oil in a skillet and saute garlic and onions.
• Add cooked meat and 2 cups of the broth.
• (Save the rest of the broth for other uses.) Add salt and achute water.
• Simmer for 15 minutes.
• Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes.
• Add green beans and eggplant.
• Cook 10 minutes or until vegetables are tender, stirring occasionally.
• Correct the seasonings.
• Serve with hot rice and bagoong, plain or sauteed.