Filet Mignon with Shrimp Tempura on Crisp Kataifi

Ingredients

• •2 filet mignon steaks
• •½ cup rice wine
• •2 tbsp soy sauce
• •1 tsp ginger
• •1 tsp garlic
• •1 tsp pepper flakes
• •1 tbsp rice vinegar
• •4 shrimp
• •2 egg whites
• •2 tbsp corn starch
• •1 cup panko
• •4 oz kataifi pastry
• •oil

Method

From foodista.com — read the original

1. 1Combine the first three ingredients in a shallow dish and add the filet mignon steaks.
2. 2Spoon the marinade over them until they are well covered, set aside for about 30 minutes, covered with plastic wrap.
3. 3Heat oven to 400°.
4. 4Line a baking sheet with parchment, and divide the kataifi into two neat rounds.
5. 5Drizzle lightly with a neutral oil.
6. 6Bake until golden and crisp.
7. 7Remove from oven and set aside.
8. 8Meanwhile, place the corn starch, whisked egg whites and panko in separate bowls.
9. 9Roll each shrimp first in the corn starch, then in the egg whites and the in the panko.
10. 10Pat them firmly with your palms to make sure the panko sticks well.
11. 11Set aside on paper towels on a plate or tray.
12. 12Repeat with the rest of the shrimp.
13. 13Fill a large deep skillet with oil (such as Safflower or Canola), enough to cover the shrimp when frying.
14. 14Turn BBQ to high.
15. 15Meanwhile, heat oil in frying pan until very hot, and fry the shrimp, turning once or twice, for about 2 minutes until golden.
16. 16Place back on paper towels and set aside in a lightly warmed oven.
17. 17When BBQ is very hot, remove steaks from marinade and grill on high for about 3-4 minutes on each side.
18. 18While the steaks are grilling, add the rice vinegar, garlic, pepper flakes and ginger to the remaining marinade, and warm it up in a small saucepan until boiling, then set aside.
19. 19To serve: On each dinner plate place one mound of kataifi, topped by sliced filet mignon, drizzle with 2 spoonfuls of marinade and top with 2 fried shrimp.
20. 20Serve with your favorite steamed vegetable(s) or stir fry.