Crying Tiger Beef with Wagyu Filet Mignon

Directions

1. Tools - Small Saute Pan, 2 Small Bowls, Blender, Cast Iron Skillet
2. FIRST STEP Take the Fullblood Wagyu filet mignon steaks out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
3. PREPARING THE MARINADE In a small bowl, mix the dark soy sauce, oyster sauce, grapeseed oil, and dark brown sugar for the marinade. Place the marinade in a Ziploc bag with the Fullblood Wagyu filet mignon steaks. Seal the bag, and massage the marinade into the Wagyu filets. Marinate for one hour.
4. PREPARING THE DIPPING SAUCE Place the lime juice, fish sauce, brown sugar, soy sauce, minced shallot, chopped cilantro leaves, red chile flakes, and diced tomatoes in a blender (all of the dipping sauce ingredients besides the rice). In a small saute pan over medium heat, toast the 2 tablespoons of jasmine rice. Move the rice constantly while toasting until the rice is golden brown. Then, place the toasted rice in the blender with the other dipping sauce ingredients. Blend until smooth. Then, place the sauce in a small bowl, and set it aside.
5. FINAL STEPS Heat a cast iron skillet over medium-high heat. Add in 3 tablespoons of grapeseed oil. Heat until the oil is slightly smoking. Then, add the Fullblood Wagyu filet mignon steaks to the skillet. Sear for 3 minutes on each big side. Sear the edges until they are nicely browned as well. Let the Wagyu filets rest for 10 minutes. Then slice the steaks against the grain into 1/4-inch-thick slices. Serve the Wagyu steak slices warm with the dipping sauce, and enjoy!