Beef Filets in Black Bean Sauce with Rice

Beef Filets in Black Bean Sauce with Rice

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Active Time:  25 Minutes
Total Time:  40 Minutes
Yield:  Serves 4
Although beef in Chinese cuisine is usually sliced or cubed and then cooked, this recipe provides a delicious exception by offering a traditional black bean sauce to accompany filet steaks. The tangy salted and fermented black beans are made with soy beans, and because they are affordable and easy to prepare, they have always been favored in China as a condiment and seasoning ingredient. The sauce also contains the Cantonese dark brown oyster sauce, a concentrated all-purpose seasoning and table condiment made with oysters that have been stewed down with soy sauce, salt or brine, and cornstarch. Both fermented black beans and oyster sauce are available in jars in the Asian food section of your supermarket or at any Asian market. Serve this dish with stir-fried vegetables if you wish.
RECIPE INGREDIENTS
For the Steaks:
2 tablespoons soy sauce
1 tablespoon chile oil or 1 tablespoon peanut oil mixed with 1 teaspoon pure red chile powder
4 filet mignon steaks, about 6 ounces each
white rice
For the Black Bean Sauce:
2 tablespoons peanut oil
1 teaspoon minced garlic
1 tablespoon minced ginger
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 serrano or Thai chile, seeded and minced
1 tablespoon water
3 tablespoons fermented black beans
1 tablespoon dry sherry
1 tablespoon oyster sauce
2/3 cup beef stock
1 tablespoon cornstarch
1/2 teaspoon sugar
2 scallions, finely sliced on a diagonal, for garnish

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DIRECTIONSTO PREPARE THE STEAKS: Mix together the soy sauce and chile oil in a cup and rub all over the steaks. Let the steaks sit on a plate at room temperature for 15 minutes before cooking. Meanwhile prepare the rice. Heat a heavy sauté pan or skillet and sear the steaks for about 5 minutes per side for medium-rare or 7 minutes per side for medium. While the steaks are cooking, prepare the sauce.

TO PREPARE THE SAUCE: Heat the oil in a separate pan or skillet and add the garlic, ginger, bell peppers, and chile, and sauté over high heat for 1 minute. Add the water, being careful not to let it splash, and let the vegetables steam for 1 minute. Add the black beans, sherry, and oyster sauce, and stir well. Thoroughly mix the stock, cornstarch, and sugar in a cup, raise the heat to high, and add to the pan. Bring to a boil, lower the heat to medium-high, and stir to combine for 1 minute, until the sauce has thickened. Remove from the heat.

TO SERVE: Place the steaks on warm serving plates and spoon the rice next to the filets. Ladle the black bean sauce over the steaks, garnish with the scallions, and serve immediately.