Beef Fillet with Barbecued Black Tea Seasonings

Ingredients:

Instructions:

Season the Beef Fillet:

Pat the beef fillet steaks dry with paper towels to remove any excess moisture. Season both sides of the steaks generously with the barbecued black tea seasonings, salt, and pepper. Allow the steaks to sit at room temperature for about 15-20 minutes to come to temperature and to allow the seasonings to penetrate the meat.

Sear the Steaks:

Heat the vegetable oil in a large skillet over medium-high heat until it is hot but not smoking. Add the steaks and sear for 3-4 minutes on each side, or until a deep brown crust forms. This high-heat searing helps to lock in the juices and enhances the flavor.

Add Aromatics:

Add the minced garlic, butter, chopped ginger, and green onions to the skillet. Continue to cook for another 1-2 minutes, basting the steaks with the melted butter and aromatics.

Deglaze the Pan:

Carefully pour in the sake or mirin, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Allow the liquid to simmer for 2-3 minutes to reduce slightly.

Finish Cooking:

Add the beef broth, soy sauce, and sugar to the skillet. Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the skillet with a lid or aluminum foil, and let the steaks cook in the liquid for another 5-7 minutes for medium-rare, or until they reach your desired level of doneness. Check the internal temperature with a meat thermometer; it should read 130°F (54°C) for medium-rare.

Rest the Steaks:

Remove the steaks from the skillet and transfer them to a cutting board. Tent them loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute within the meat, resulting in a more tender and flavorful steak.

Make the Sauce:

While the steaks are resting, you can thicken the sauce in the skillet if desired. Bring the remaining liquid to a simmer and cook until it reaches your preferred consistency. If the sauce is too thin, you can mix a small amount of cornstarch with water and stir it into the sauce to thicken it.

Serve:

Slice the steaks against the grain into thick slices if desired. Arrange the slices on a serving platter or individual plates. Spoon the warm sauce over the top of the steaks. Garnish with thinly sliced green onions and sesame seeds for added flavor and texture.

Tips for Success:

Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the beef fillet. Feel free to adjust the amount based on your preference.
Resting: Allowing the steak to rest is crucial for retaining its juices and ensuring tenderness.
Sauce Variation: For a different flavor profile, you can substitute the sake or mirin with another type of cooking wine or even a bit of dry sherry.
Garnish: The combination of green onions and sesame seeds adds a fresh and nutty touch to the dish.

Enjoy Your Japanese-Style Beef Fillet!

This dish combines the tenderness of beef fillet with the complex flavors of Japanese seasonings, enhanced by the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a special dinner or a sophisticated evening at home.