Grass-Fed Filet Mignon & Yellowfin Tuna Duo

The Modern Surf & Turf

Steakhouses are a well-beloved restaurant segment. With consistent competition and ever-growing expectations, it’s essential to keep your menu on-trend. Consumers are looking for a broader range of options, adventurous flavors, and transparency of ingredients. Meet this demand by offering a unique, signature surf & turf special. Filet mignon and yellowfin tuna make a perfect duo paired with trending vegetable sides and Asian-inspired flavors.

Further differentiate your menu by ensuring your meat selections offer quality and transparency to your customers. Indian Ridge Pennsylvania Proud USDA Choice Angus Beef comes from cattle that are sustainably and humanely-raised on local family farms. Make sure to advertise these features on your menu for a highly profitable entree!

 

 

Grass-Fed Filet Mignon & Yellowfin Tuna Duo
Black pepper-togarashi crusted filet mignon and yellowfin tuna with roasted sweet potatoes and tempura fried leeks.
Servings
4
Servings
4
Grass-Fed Filet Mignon & Yellowfin Tuna Duo
Black pepper-togarashi crusted filet mignon and yellowfin tuna with roasted sweet potatoes and tempura fried leeks.
Servings
4
Servings
4
Ingredients
Black Pepper-Togarashi Crust
Miso-Shallot Cream
Roasted Sweet Potatoes
Tempura Batter
For Serving
Servings:
Units:
Instructions
Black Pepper-Togarashi Crust
  1. Toast peppercorns in a dry sauté pan over medium heat until fragrant, about 3 minutes. Pulse peppercorns in a spice grinder until coarsely ground; transfer to a bowl and stir in remaining ingredients. Refrigerate in an airtight container up to 1 week. Makes about ¼ cup.
Miso-Shallot Cream
  1. Toss shallots and oil in a bowl; roast at 375°F on a sheet tray until caramelized, about 40 minutes. Remove shallot skins; pulse in a food processor until almost smooth. Add cream and miso; process until smooth. Strain through a fine-mesh sieve; cool. Cover and refrigerate in an airtight container up to 5 days. Makes about 1 cup.
Roasted Sweet Potatoes
  1. Toss all ingredients in a bowl; roast at 375°F on a sheet tray until tender, about 25 minutes. Cool; cover and refrigerate in an airtight container up to 3 days. Makes about 2½ cups.
Tempura Batter
  1. Whisk all ingredients in a bowl until smooth; cover and refrigerate in an airtight container up to 8 hours. Makes about 2 cups.
For Serving
  1. Coat sides of 1 filet mignon and 1 tuna steak with 1 tablespoon Black Pepper-Togarashi Crust.
  2. Heat ½ tablespoon oil in a sauté pan over medium-high heat; add filet mignon steak and cook until internal temperature reaches 5°F below desired temperature (about 130°F), about 8 minutes, turning once. Transfer steak to cutting board; let steak stand 5 minutes.
  3. Heat ½ tablespoon oil in a sauté pan over medium-high heat; add tuna and about 2/3 cup potatoes. Cook tuna and potatoes 3 minutes or until tuna is evenly seared and potatoes are heated through, turning frequently; transfer tuna to a cutting board and thinly slice.
  4. Lightly coat ½ cup leeks with Tempura Batter; deep-fry at 375°F until golden brown and crisp, about 1 minute.
  5. Serve steak and sliced tuna with Roasted Sweet Potatoes and crispy leeks garnished with Miso-Shallot Cream and microgreens.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Whole Black Peppercorns #036670

Togarashi Seasoning #044493

Kosher Salt #340657

Orange Zest #096281

Shallots #097735

Sesame Oil #370490

Heavy Cream #032221

White Miso Paste #020525

Medium Sweet Potatoes #097694

Coconut Oil #041656

Honey #306362

Low-Sodium Soy Sauce #304756

Club Soda #017971

Rice Flour #331555

Baking Powder #003200

Indian Ridge PA Proud USDA Choice Angus Beef Tenderloin #028276

Yellowfin Tuna Steak #095051

Leeks #097333

Bull's Blood Microgreens #003043

Cilantro Microgreens #010696

Wasabi Microgreens #097349