On the Line: Eric Souka of Capital Seafood, Part Three
|Photo by Meranda Carter|
We wrap up our time with Eric Souka with one of Capital's house specialties. A savory dish to share, be sure to have a batch of rice ready to serve. For more on our chef interview, please visit parts one and two.
French Style Filet Mignon in Black Pepper Sauce
Serves 3 - 4
12 ounces filet mignon steak
1/4 cup chicken stock
1 tablespoon, plus 2 teaspoons oyster sauce
1 tablespoon butter
1 teaspoon black pepper
1 teaspoon garlic, minced
1 teaspoon Maggi soy sauce
Cut filet into 1-inch cubes and marinate with chicken broth, 1 tablespoon oyster sauce and 1 teaspoon of cornstarch in a stainless-steel bowl for 10 minutes.
Heat butter in stainless-steel or cast-iron skillet over high heat. Add filet cubes to pan, cooking to medium-rare. Then add pepper, garlic, soy sauce and remaining oyster sauce.
Garnish with a bed of green-leaf lettuce and red, ripe tomatoes.