Turf’s Up

Photography by Julie Bidwell
Above: Soy Fillet of Beef with Ginger Risotto Cake



For the Filet
6 oz. filet mignon
¼ C sesame oil
2 T Sriracha
1 C maple syrup
1 ¼ C soy sauce
¾ C rice wine vinegar
1 T sambal oelek
1 T ginger, grated
1 T garlic, minced
1 large scallion, sliced thin
1 t red pepper flakes

For the Ginger Risotto Cake
1 C Arborio rice
½ C yellow onion, diced
1 T ginger, minced
1 T garlic, minced
2 C vegetable stock
¾ C mirin
3 T rice wine vinegar
4 T Parmesan cheese, grated
2 scallions, sliced thin
2 T pickled ginger
6 T butter
Salt to taste
1 C sesame seeds
½ C olive oil

For the Cucumber Ribbon Salad
1 cucumber, spiralized
1 t toasted sesame seeds


Marinate the filet for 3 hours in all ingredients, turning once after an hour. Remove from fridge and let it set to room temperature before grilling (about 20-30 minutes).

In a large sauté pan, melt 3 T butter. Add diced onions, ginger and garlic and sauté over medium heat until soft (no color). Add 1 C of Arborio rice. Stir until rice is toasted and translucent. Deglaze with mirin and rice wine vinegar. Add vegetable stock in slowly to cook risotto (stir often). Add in the cheese, scallions, pickled ginger, olive oil and last 3 T of butter after the risotto is done cooking (about 15 minutes). Season with salt as needed.
Let the risotto cool completely on a sheet pan with sprayed parchment paper. Cut them in any shape you desire (round, square). Pre-heat non-stick sauté pan on medium heat and spray with Pam. Sear both sides of the risotto cake until golden brown and sprinkle with sesame seeds. Serve immediately.

Grill the filet on both sides about 3 minutes each for medium.

Spiralize the cucumber and toss in a small bowl with toasted sesame seeds; add to plate along with a risotto cake.

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