Korean-style Filet Mignon

• 1/2 cup turbinado (raw) sugar
• 1 cup soy sauce
• 1 tablespoon Sriracha (hot) sauce
• 2 tablespoons dark sesame oil
• 2 (5-ounce) filet mignon steaks
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

1. Preheat oven to 375 degrees F.
2. Begin by preparing the Korean-style glaze.
3. Combine the glaze ingredients and simmer gently over low heat for approximately 3 minutes, or until the sugar has dissolved.
4. Season both sides of the filet mignon generously with salt and pepper.
5. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking.
6. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes.
7. Turn the steaks over; there should be a nice crust on top.
8. Then transfer the pan to the oven.
9. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium).
10. With 1 minute to go, brush steaks with the glaze.
11. When done remove the steaks and brush again with remaining glaze.
12. Transfer to a platter and cover loosely to let rest for 5 minutes and keep warm.

turbinado, soy sauce, sriracha, dark sesame oil, filet, kosher salt, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/tyler-florence/korean-style-filet-mignon-recipe.html (may not work)