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Recipe
Orange-glazed Filet Mignon with Latin Mashed Potatoes
Ingredients (Yield: 1 serving)
Filet Mignon:1 3/4 cups orange juice
1/2 cup Kikkoman Soy Sauce
1/4 cup dark brown sugar
1 (6-ounce) filet mignon
salt and cracked black pepper
Latin Mashed Potatoes:
1 large white onion, julienned
5 tablespoons olive oil
2 tablespoons dark brown sugar
salt and cracked black pepper
1 ripe plantain, peeled and cut into 1/2-inch dice
oil for deep-frying
1 1/2 cups large-diced red potatoes, skin on
4 ounces fresh goat cheese
Tomato Salsa:
reserved caramelized onions
1/2 cup grape tomatoes, halved lengthwise
1 tablespoon olive oil
1/2 teaspoon Kikkoman Soy Sauce
cracked black pepper
Fried Plantain Strips:
1 very green plantain
oil for deep-frying
Instructions
To make Filet Mignon: Whisk together orange juice, soy sauce and brown sugar. Marinate filet in 3/4 cup orange juice mixture for 30 to 45 minutes, refrigerated. In saucepan, bring remaining orange juice mixture to a boil with a pinch of salt and pepper. Simmer until reduced to 3/4 cup. Strain and reserve.To make Latin Mashed Potatoes: Sweat onion in 3 tablespoons oil until translucent. Add sugar; season with salt and pepper. Cook over low heat until soft and caramelized. Sprinkle plantain with enough pepper to coat lightly. Deep-fry about 4 minutes or until dark and soft; drain on paper towels. Steam potatoes over boiling water about 10 minutes or until tender. Mash with heavy whisk, leaving potatoes slightly lumpy. Fold in goat cheese, half the caramelized onions (reserve half of caramelized onions for Tomato Salsa), plantains and remaining olive oil. Keep warm until needed.
To make Tomato Salsa: Combine reserved caramelized onions, tomatoes, oil and soy sauce. Season with pepper. Refrigerate, covered.
To make Fried Plantain Strips: With mandolin or chef''s knife, cut plantain lengthwise into 1/8-inch strips. Carefully remove peel. Deep-fry about 4 minutes or until bright yellow and crisp.
To serve: Remove filet from marinade; pat dry and season with salt and pepper. Saute on medium heat to desired doneness. Mound potatoes on plate, place filet on top of potatoes and drizzle with glaze. Garnish with Tomato Salsa and fried plantain strips.
Recipe by Jamie Fann, Kikkoman-Johnson & Wales Imaginational Recipe Challenge Student Finalist
