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Pulehu Grass-Fed Filet Mignon

Posted by on 2/8/2016 to Recipies
Four 8-oz. grass fed filet mignon steaks 
Hawaiian salt and pepper 
½ cup Kahuku sea asparagus 
½ cup local sweet onion, sliced thin 
½ cup fresh ogo 
½ cup local grape tomatoes, cut in half 
Kukui nut sauce (recipe follows) 
Steamed white rice 
Furikake 

Cook the rice Prepare the kukui nut sauce. Grill the steaks to your liking with Hawaiian salt & pepper. Wash, dry and mix the sea asparagus, sweet onions, ogo and grape tomatoes with enough kukui nut sauce to dress it like a salad. Form the rice in a triangle musubi mold and dip one side in furikake. Plate on 4 large plates. Put a grilled steak and a musubi on each plate and divide the sea asparagus salad evenly onto each plate. 

Kukui Nut Sauce 
1 cup water 
1 cup sweet onion, rough cut and peeled 
3 tablespoons fresh ginger, peeled and chopped 
1 cup ogo 
½ cup inamona 
3 tablespoons ryu (Japanese chili-infused sesame oil) or substitute sesame oil w/ground chili pepper 
3 tablespoons white truffle oil

Blend water, onion and ginger well. Add ogo and nuts, blend. Stir in soy sauce and ryu. (don’t blend soy at high speed as it will foam)