Entree: United States – Hoisin-Glazed Filet Mignon with Fruit Cocktail Salsa and Roasted Yellow Pepper

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

- 2 filet mignon steaks, approx. 8 oz (225 g) each
- 3 tbsp (45 ml) hoisin sauce
- 1/2 cup (120 ml) almond milk
- 1 cup (240 ml) fruit cocktail, drained and chopped
- 1 yellow bell pepper

Instructions

1. Bring steaks to room temperature (about 20–30 minutes). Preheat a heavy skillet over high heat until very hot. Pat steaks dry with paper towels.
2. Place steaks in the dry skillet and sear 2–3 minutes per side for medium-rare (adjust time to thickness). During the last minute of cooking, brush each steak with about half of the hoisin sauce and turn to caramelize the glaze; remove steaks and rest 5–8 minutes.
3. While steaks rest, char the yellow bell pepper directly over a gas flame or under a hot broiler until skin is blackened on all sides; transfer to a bowl to steam briefly, then peel away charred skin, core, and slice into strips.
4. For the almond-hoisin jus, return the skillet to medium heat, add almond milk and remaining hoisin sauce, and scrape up browned bits; simmer gently until slightly reduced and glossy (2–4 minutes).
5. Toss chopped fruit cocktail gently to combine into a chunky salsa. Slice rested steaks, arrange with roasted pepper strips, spoon fruit salsa alongside, and drizzle the almond-hoisin jus over the steaks to serve.