Asian Filet Mignon with Gochujang Butter makes a delicious, decadent and yet, dare I say, fast-and-easy steak night dinner ready in just 20 minutes.

For this Gochujang steak, I’ve used grass-fed filet mignon from Good Chop, a meat a seafood subscription service (keep reading on to get the recipe and get my Good Chop review).

Perfect for date night or every night, this Asian steak recipe starts with a simple wet rub of soy sauce, ginger and garlic that is then pan seared and finished in the oven. Preparing a filet mignon in the skillet and then oven finishing is one of my favorite methods, it creates such a delicious crust.

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Beef tenderloin and filet mignon (the coveted steak cut from the tenderest tail end of the loin) are favorite cuts of mine because the texture is “melt in your mouth” tender, and this inherent tenderness means that there is no need for a texture-improving marinade that can often take hours. Ain’t nobody got time for that! Also, despite being so succulent, filet mignon is an incredible lean cut – the 100% grass-fed filets from Good Chop are generous-sized and have only 12g fat per 6-ounce serving with a whopping 36g protein.

Instead, filet mignon recipes, despite their elegance, are almost always simple and easy – only a light seasoning (even just salt and pepper) or a simple wet rub (like the one I used) can make a filet mignon steak recipe even MORE next level.  

For even more flavor to complement the beef filets, I made a compound butter with Gochujang and lightly sweetened it with honey. Gochujang paste is fundamental to Korean cooking and is made from red chile pepper flakes, glutinous rice, fermented soybeans, and salt. The red past is spicy-sweet and bumps up the umami taste in beef recipes. After mixing up the ingredients, stick in the freezer to get the Gochujang compound butter to set up fast – then serve atop the hot filet mignon and watch it slowly melt into a sauce that will knock your socks off without being too spicy. I also love how the lightly sweet spicy compound butter also spreads over the veggies on my plate.

In addition to Korean steak, any leftover Gochujang butter can be added as a flavor-enhancer for simple steamed vegetables, spread on bread and toasted, dolloped on hot noodles or rice – you get the idea, it’s delicious!  

So, let me give you my Good Chop, review! This subscription service brings you quality proteins exclusively from American family farms and fisheries. It’s a convenient and surprisingly cost-effective way to source my protein – I definitely appreciate not having to drive all over town to source top-quality meats and seafood. There are never any antibiotics or hormones in Good Chop products and premium options like USDA Prime beef and 100% grass-fed beef are also available.

Of course, being a beef-loving girl, I made a beeline for the filet mignon steaks! But, variety in protein choices is best for a balanced diet and the cool thing about a Good Chop subscription box is that it can also be customized to include other protein options (including pork, chicken and seafood) that are just as top-quality as the beef featured here today. Visit Good Chop today to learn more about their sourcing specifications and what beef, chicken, pork, and seafood options are available for your own custom meat subscription box.

Seriously, the convenience of having quality meat and seafood shipped to your house is unmatched – especially in this day and age where many of us are minimizing so much of our in-person shopping due to busy schedules and/or wanting to minimize contact. Boxes are delivered every four weeks, and you can pick a plan that is best for you – either 6 menu items (up to 36 portions) or 12 menu items (up to 72 portions) per delivery. Good Chop delivers pretty much everywhere in the lower 48 US states. They email you tracking links to alert you when delivery is expected, so you don’t have to worry about it sitting out on your porch all day. That being said, my meat subscription box was delivered in 100-degree temperatures, sat on my porch for two hours, and upon opening the dry ice had kept everything frozen solid, no signs of thawing at all. Of course, they have a money-back, satisfaction-guaranteed policy and you can cancel at any time. Also, love the mindful shipping materials – it’s all fully curbside recyclable, even the insulated liners made from plant-based components.

Disclaimer: This post is sponsored by Good Chop and contains affiliate links, however all comments, opinions and enthusiasm remain my own. I earn a small commission from referred subscriptions, but the price to you remains the same. Proceeds are used to offset operating costs for The Fit Fork, thank you for your support.

5 from 2 votes

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Asian Beef Filet Mignon with Gochujang Butter

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Course: dinner, entree

Cuisine: Asian, fusion, korean

Keyword: beef, compound butter, filet, gochujang, steak

Servings: 2 servings

Ingredients

• For steaks:
• 2 beef filet mignon steaks cut 1-3/4 to 2 inches thick (about 12 to 14-ounces total)
• 1 tablespoon reduced-sodium soy sauce divided
• 1 teaspoon minced ginger divided
• 1 teaspoon minced garlic
• 1 to 2 tablespoons olive oil
• For Gochujang compound butter:
• 1/2 stick 2-ounces butter, room temperature
• 1 tablespoons gochujang paste find on Asian condiment aisle
• 1 teaspoon minced garlic
• 1 teaspoon sesame oil
• 1 teaspoon fresh lemon juice
• 1 teaspoon honey
• 1/4 teaspoon ground black pepper
• Parchment or wax paper for storing optional

Instructions

1. Ahead of time or at the start of preparing steaks, make Gochujang compound butter by simply mixing together softened butter, Gochujang past, garlic, sesame oil, lemon juice honey and black pepper until combined. May leave in bowl or wrap up in Parchment paper, twisting off ends. Stick in freezer while steaks cook to firm up.
2. Preheat oven to 400°F.
3. Brush beef filets with soy sauce. Press minced ginger and garlic evenly onto beef, set aside.
4. Heat ovenproof skillet (preferably cast iron) to medium-high on stove top until very hot, add olive oil.
5. Place filets in skillet and sear for approximately two minutes per side, until a caramelized crust has formed and they release from the skillet without sticking.
6. Place skillet into preheated oven.
7. Continue to cook in 400°F oven for approximately 10 to 15 more minutes (total time will vary based on thickness of steaks and desired level of doneness)* See recipe notes
8. Remove steaks from oven and allow to rest for 10 minutes before slicing.
9. While steaks are still warm (but not hot, hot), top with a slice or smear of Gochujang butter. It will melt to make a decadent sauce.
10. Store remaining butter, covered, in refrigerator for up to a week. It’s great on rice, noodles, toast, and steamed vegetables.

Recipe Notes

Medium rare: 130-135° (remove from heat at 125° )
Medium: 135-145° (remove from heat at 130° )
Medium well: 145-155°. (remove from heat at 140° )

Note: The reason you take steaks off the heat BEFORE the desired finish temperature is because they will continue to cook (with temperature rising 7° on average) as they rest for 10 minutes before cutting.