Los Angeles Beef Recipe List


, Los Angeles, CA

Pepper Mignon

Yields: 2 servings


1 lb filet mignon cubed 1/2 x 1/2
1/4 lb thin sliced yellow onion
1 B water crest
1 t soy sauce
1/4 t sugar
1/2 t fresh crash black pepper
1/2 t mirin (sweet cooking wine)
1 t ponzu sauce
1 t butter
1 t oil
1/4 t sake


  • Marinated filet mignon with soy sauce, sugar, black pepper, mirin over 30 minutes.
  • Prepare the plate with water crest in the middle of the plate, and put the slice onion on top of the water crest with the ponzu sauce. Set aside.
  • Heat the wok with high heat, when the wok is hot. Add oil then the filet mignon, quickly stir for 1 minute. Add butter, stir for 1 minute or to the link of your choice, before serve sprinkle in sake.
  • Transfer to the plate, put on top of the onion.

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