Filet Mignon with Blistered Tomato & Chili Garlic Crisp

BY: Sarah Kelly

  • cooking-duration 24 hour prep, 30 minute
  • servings 2 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

Filet mignon is an elegant cut that’s super tender, but has less marbling than ribeyes or NY strips. This recipe adds a little spice and umami to this mild flavored steak using chili garlic crisp, my favorite condiment of 2020-2022. I just can’t get enough of this. I’ve included my recipe below. I add it to everything from eggs to vegetables, tacos to fish, etc

You can also buy different pre-made versions from Asian grocery stores, Trader Joes or Whole Foods Regardless of the variety you use, don’t add it when the meat is on the burner. Instead, turn the heat off and finish the dish with the chili garlic crisp to prevent the garlic from burning.


Filet Mignon

  • 2 8 oz. SRF Black Grade Filets Mignons Buy Now

  • 4 tablespoons butter

  • 2 to 3 cups garden tomatoes, cut in halves or cubed if larger. If really small just leave whole.

  • 2 tablespoons Extra virgin olive oil

  • Fleur de sel or other finishing salt

  • ¼ cup chili garlic crisp in oil, feel free to use more for additional kick.


  • 1.5 cups vegetable oil or use peanut oil

  • 2 serrano peppers rough chopped

  • 1 shallot rough chopped

  • 10 cloves garlic rough chopped

  • 1 teaspoon black peppercorns or use Sichuan peppercorns

  • ¼ cup red chili flakes

  • 1 tablespoon smoked paprika or use a Gochugaru seasoning blend, or cayenne for more heat

  • 1 tablespoon soy sauce adds umami

  • 1 teaspoon sugar

  • ½ teaspoon sea salt

  • 1 teaspoon porcini powder

  • 1 3- inch cinnamon stick

  • 4 star anise pods


Make the chili sauce if using the recipe.
24 hour prep, 30 min
Prepare your cast iron pan on the stove top. Heat pan on high. Add a small amount of grapeseed oil to the pan and heat.
5 minutes
Place seasoned steak in the hot pan. Turn the pan to medium high. Let cook undisturbed for about 3 minutes on each side.
6 minutes
Place the butter in the pan and turn down the heat. Tilt the pan and with a serving size tablespoon baste the steaks with the melted butter. Continuously cook the steaks with the warm butter ladled over them for another minute.
1 minute
Place the steaks on a plate. Return the cast iron to the stovetop. Heat on medium high. Add the tomatoes. Cook until slightly starts to blister. Turn off heat. Season with fleur de sel. Add the chili crisp and toss the tomatoes with the chili oil.
3 minutes
Ladle tomatoes and chili oil over and around the steaks. Serve.
1 minute
Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
2 minutes
Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
30 minutes
Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further. In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
3 minutes
Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
5 minutes
Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
2 minutes
Cover and refrigerate overnight to let the flavors develop even more. It will last in the fridge for months. Just pull it out to room temperature about 30 minutes. Stir before using.
24 hours