Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 petite filets ((1½ pounds total))

Instruction

  • In a zipper top quart-sized bag, combine the orange and lemon juices, soy sauce, honey, ginger, garlic, salt and pepper. Add the filets and seal the bag, then marinate in the refrigerator for about 4 hours.
  • Preheat the oven to 425°F. Heat an oven proof skillet over medium high heat. Add the oil, and turn the pan so the oil coats the bottom of the pan. Sear the fillets on all sides, about 6 minutes in all, watching to make sure they don’t get too brown from the sugar in the honey.
  • Transfer the pan to the oven (or if you are making a number of them, you might want to transfer them to a larger baking dish), and roast the filets for about 8 to 15 minutes (it depends on how long you seared them, and how thick the filets are), until the center reaches 120°F for rare, 130°F for medium. Remove the pan from the oven, transfer the filets to a cutting board and let them sit for 10 minutes. Slice them as thinly or thickly as you like.