Sesame Ginger Filet with Grilled Asparagus and Caramelized Shallots

Sesame Ginger Filet Mignon with Grilled Asparagus and Caramelized Shallots


Put me in the top 10 at the World Food Championships just a few weeks ago.
20150216If you’re not familiar, it’s only THE biggest food sport competition in the world.

So, I have a little story to tell.

I almost didn’t go.

I live in Birmingham, Alabama and I had a 10 hour drive to Kissimmee, Florida. My husband and I had recently separated and I was stressed out, worried about things at home, etc. Although we were on the brink of divorce, Mark was my biggest fan and pushed me to go. I left home, got to Montgomery and turned around and went back home because I didn’t feel strong enough; I was scared. I spent about an hour at home being a pansy ass but ultimately I decided to get my shit together and go.

If there ever was a time to put my big girl panties on, this was it.

I’m so glad I did.
20151104_112704Our challenge was to make an amazing 6 oz. filet and incorporate one of Saucy Mama’s Sauces. My idea was to make a caprese filet with fresh basil, mozzarella, tomatoes and a balsamic drizzle, and I was so damn excited. I was confident.

I had a solid ass plan in place.

But…I had a problem; there was no balsamic sauce. Nada. None. My plans were crushed within a matter of seconds – we had a very short period of time in which to grab the sauces we wanted for our dishes.

This was 10 minutes before the clock started.

I obviously had to change my game plan. Because all the balsamic had been taken, I grabbed Saucy Mama’s Apricot Ginger and Sesame Ginger.
I hyperventilated a little, I thought I might kinda sorta throw up, and was obviously in a state of panic. So my husband (ex) made the executive decision to go get me a glass of wine so I could calm the hell down.

Good move, Mark. And, yes, he was there with me the day of the competition despite our divorce. He was my biggest advocate and help; I really don’t know if I could have done it without him.

The end result was this little pretty thing. I also grilled some asparagus and caramelized shallots and green onions. All of this was topped with some beautiful microgreens given to us by a local farmer there in Florida. The steaks were provided by Kansas City Steaks, and they are amazing- seriously one of the best steaks I’ve ever had.

My last minute idea absolutely ROCKED.
Sesame Ginger Filet with Grilled Asparagus and Caramelized Shallots
I had absolutely no expectations whatsoever, except to gain experience and to meet some awesome people. I had an amazing time, and although at first I was intimidated to compete with all of these talented foodies, I quickly became comfortable and realized I was in my zone.

All of the competitors did outstanding and I felt honored to be there.
FFW2015Here’s my recipe – please keep in mind that I don’t have a copy of the written recipe that I turned in, but this is very close, if not exactly the same.

Bon Appetit!

Sesame Ginger Filet Mignon with Grilled Asparagus and Caramelized Shallots


  • 10 fresh asparagus stalks, rinsed and bottoms snapped
  • Olive oil
  • 2 shallots, diced
  • 2 green onions, sliced
  • 1 cup European salted butter, halved
  • 1/3 cup Saucy Mama's Sesame Ginger Dressing
  • 1 tbsp Saucy Mama's Apricot Ginger Mustard
  • 2 tbsp soy sauce
  • 2 6 oz. filet mignon, at room temperature
  • 1 tbsp. olive oil
  • Salt and pepper
  • 2 tbsp. salted butter
  • Microgreens for garnish (optional)


  • Heat grill to medium high and grease.
  • Drizzle asparagus with olive oil and sprinkle with salt and pepper.
  • Grill asparagus for 2-3 minutes, rolling after 1 minute to cook evenly.
  • Salt and pepper filets on both sides.
  • Sear, turn heat down to medium and cook until medium rare.
  • In a sauce pan, combine half of the butter, dressing, mustard and soy sauce. Bring to a low boil, whisk and reduce to low. Cover and simmer for 15 minutes, stirring occasionally.
  • Salt and pepper the steaks.
  • Heat the olive oil over medium high heat in a skillet or grill and add steaks to sear on both sides; reduce heat to medium and cook until medium well.
  • Melt the other half of the butter over medium heat and add shallots and green onions, sprinkle with salt and cook until caramelized, about 10 minutes, stirring occasionally.
  • Allow the steaks to rest for 15 minutes.
  • Place the steaks on top of asparagus, top with shallots and onions. Garnish with microgreens.
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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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