Filet Mignon With Soy Braised Mushrooms And Pickled Celery - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.