Filet Mignon With Soy Braised Mushrooms And Pickled Celery

• 1/2 cup granulated sugar
• 2/3 cup cider vinegar
• 5 stalks celery, finely sliced
• 1/3 cup soy sauce
• 2 tbsp mirin
• 7 oz enoki mushrooms, trimmed
• 7 oz fresh shiitake mushrooms, quartered
• 1 tbsp olive oil
• 4 (6.5 oz) beef tenderloin medalions
• 2 tbsp fresh mint, finely sliced
• 3.5 oz mixed greens

1. To make the pickled celery, stir sugar, vinegar, 2/3 cup water and 3 tsp salt until sugar dissolves. Add celery and toss to combine. Chill for 1 hour.
2. Bring soy sauce, mirin and 1/3 cup water to a simmer. Add mushrooms and simmer for 4-5 mins, until just tender. Set aside.
3. Heat oil in a large frying pan over high heat. Season beef. Cook for 3-4 mins per side for medium-rare, or until cooked to your liking. Set aside, cover loosely with foil and let rest for 5 mins.
4. Drain pickled celery then fold in mint. Distribute mushrooms and a little cooking liquid between serving plates. Top with steaks. Season. Serve with mixed greens and pickled celery.

granulated sugar, cider vinegar, stalks celery, soy sauce, mirin, enoki mushrooms, shiitake mushrooms, olive oil, beef tenderloin, fresh mint, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/25532 (may not work)