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Uni Filet

Uni Filet
Outer Boroughs Japanese Searing Filet Mignon Brooklyn Seaweed Medium Sea Urchin Valentine's Day Dinner Party Beef Sesame Oil Salmon Sesame Seeds Steak Kitchen Torch
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Outer Boroughs Japanese Searing Filet Mignon Brooklyn Seaweed Medium Sea Urchin Valentine's Day Dinner Party Beef Sesame Oil Salmon Sesame Seeds Steak Kitchen Torch
2 servings Medium
Total: Active:
0 Ratings 

Ingredients (12)

  • 2 filet mignon steaks (6 to 8 ounces each and about 1 1/2 inches thick)
  • kosher salt
  • neutral cooking oil, like canola, vegetable oil, or peanut oil
  • 3 ounces water
  • 1 piece of dried kombu seaweed
  • nori seaweed (sushi nori seaweed)
  • 1 tablespoon seaweed salt, also labeled moshio
  • Japanese pure sesame oil
  • 5 ounces sea urchin
  • 1 1/2 ounces salmon roe
  • chopped scallion
  • sesame seeds
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This wow-worthy surf and turf dish comes from Salt + Charcoal, a Japanese grill in the heart of Williamsburg, Brooklyn. Tender filet mignon is perfectly cooked, then topped with creamy, oceanic uni (sea urchin) and sweet-salty salmon roe, with seaweed and sesame to complement the rich flavors of meat and sea. The recipe does call for briefly torching the sea urchin, which you can easily accomplish with a kitchen torch—a handy little tool that makes you feel like a bad-ass but is actually really easy to use. It also calls for seaweed salt, which is salt made from seaweed, rather than salt with flakes of dried seaweed added; it’s also known as moshio, and you can buy it online, or look for in in Japanese or Asian markets, or in specialty shops.

For a more low-key take on surf and turf, try our Grilled Shrimp Boil Skewers recipe, and for another excellent way to cook filet, get our Filet Mignon with Blue Cheese Butter recipe.

by Salt + Charcoal
  • What to buy

    JB Chef Micro Butane Torch

    The recipe calls for torching the uni, but don't let that intimidate you. With a small, easy-to-use, refillable kitchen torch, you can make quick work of it—and use it for lots of other things, like crème brûlée and meringues, but even for quickly melting and browning cheese without needing to turn on the broiler.

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Tips for Beef and Salmon

Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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1 of 6
Next: How to Freeze Beef
Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
Read More
2 of 6
Next: How to Store Beef
Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.
Read More
3 of 6
Next: How to Pick Salmon
Tip
How to Pick Salmon
Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.
Read More
4 of 6
Next: How to Store Salmon
Tip
How to Store Salmon
Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.
Read More
5 of 6
Next: How to Freeze Salmon
Tip
How to Freeze Salmon
It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.
Read More
6 of 6
Next: How to Thaw Beef

Instructions

  1. 1Preheat oven to 160 degrees Fahrenheit.
  2. 2Sprinkle kosher salt evenly over steaks.
  3. 3Heat an oven-safe sauté pan over medium-high heat. When hot, add a slick of oil to pan and tilt to cover bottom evenly. Allow oil to heat for another 30 seconds or so. Add steaks and sear 3 minutes on each side.
  4. 4Transfer the pan to the oven and let steaks cook for another 15 minutes.
  5. 5Meanwhile, in a small pot or saucepan, combine 3 ounces water and dried kombu. Bring to a boil, then remove from heat and remove kombu from pan. Add nori and stir to soften. Season to taste with a sprinkle of seaweed salt and a few drops of Japanese pure sesame oil.
  6. 6When the steaks are done, remove from the oven and transfer to warmed plates. Sprinkle each steak with scallions, then divide salmon roe evenly over tops of steaks. Top evenly with sea urchin and spoon over the seaweed sauce, then torch the sea urchin for several seconds with a small kitchen torch until lightly burnished. Finish each plate with a bit more seaweed salt, sesame oil, and sesame seeds, and serve immediately.
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