Beef Fillet with Apples and Orange Sauce
Adapted from cooking.nytimes.com
If you’re looking for something a little different – try this dish. The sweet and tangy flavors of apple and orange are a perfect complement for beef fillets.
- 4 beef fillets – about 4.5 ounces each, bring to room temperature
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 3 garlic cloves, minced
- 1/2 teaspoon dried sage
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1 apple, cut into slices
- 1 navel orange peeled and sectioned
- 1 tablespoon canola oil
- 1 1 1/2-inch piece fresh ginger, peeled and minced
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons orange zest
- 1 garlic clove, minced
- ¼ cup light brown sugar
- Juice of one orange
- ¼ cup rice vinegar (do not use seasoned rice vinegar)
- ¼ cup soy sauce
- 1 tablespoon fish sauce (optional)
- Season the beef with the salt, pepper, garlic cloves, sage, and 1 teaspoon olive oil. Let meat marinate for at least an hour. In a heated skillet, add the remaining olive oil and butter, and sear beef on both sides. Remove beef from pan and set aside.
- Using the same pan the steaks were seared in, add canola oil and heat over medium-high heat. When oil begins to shimmer, add apples, orange sections, ginger, jalapeño, orange zest, and stir to combine.
- Sauté mixture until ingredients soften, approximately 5 minutes, then add minced garlic and continue cooking until approximately 1 to 2 minutes longer.
- Next add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine.
- Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
- Return beef to pan with sauce and spoon sauce over meat. Cook 1 or 2 minutes more, being sure not to overcook the meat. Serve immediately.