• Ingredients: 28
  • Serves: 4

Hoisin-marinated filets mignons with nectarine salsa with large firm-ripe nectarine, 1/2 green bell pepper, medium tomatoes, scallions, garlic cloves, small fresh chile, fresh lime juice, or to taste.

Ingredients

For marinade

  • four 1 1/4-inch-thick filets mignons

For salsa

  • 1 large firm-ripe nectarine
  • 1/2 green bell pepper
  • 2 medium tomatoes
  • 4 scallions
  • 2 garlic cloves
  • 1 small fresh chile
  • 2 tbsps. fresh lime juice, or to taste

#2 Basting Sauce (to use at end of roasting):

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

Make marinade:

  1. Step 1 In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air.

Make salsa while steaks are marinating:

  1. Step 2 Finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic.

    For this step you will need

  2. Step 3 Wearing protective gloves, discard seeds and ribs from chile and finely chop chile. In a bowl stir together all salsa ingredients and season with salt and pepper.

    For this step you will need

  3. Step 4 Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare.
  4. Step 5 (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks with tongs to a platter and let stand 5 minutes.