Filet Mignon with Lettuce Wraps

Good Friday Morning Foodies! I'm so glad this week has come to an end! I have so much to do these days because I'm moving in about a week. My entire house is in shambles and it's really hard to find the time to cook anything fun for dinner. Tonight, I'm going over to a friend's house and we will be making this fantastic filet mignon recipe at her place. It will be heck of a lot easier to navigate her kitchen ha ha.
Well, hope everyone enjoys their weekend. Happy eating!

Ingredients

• 4 6oz filet mignon steaks

Marinade

• 1 large onion, sliced
  
• 6 cloves garlic, chopped
  
• 1 tablespoon chopped ginger
  
• 1/2 cup low-sodium soy sauce
  
• 1/4 cup apple juice
  
• 2 tablespoons lemon juice
  
• 2 teaspoons dark (toasted) sesame oil
  
• 4 1/2 teaspoons sugar

Scallion Salad

• 1 large bunch scallions, finely chopped
  
• 2 red chiles, seeded and thinly sliced
  
• 3 tablespoons rice vinegar
  
• 2 tablespoons low-sodium soy sauce
  
• 1 teaspoons dark (toasted) sesame oil

Lettuce rolls

• Vegetable oil cooking spray
  
• 1 1/2 cups cooked brown rice
  
• 3 tablespoons soybean paste
  
• 1 1/2 heads Bibb lettuce, leaves separated

Directions
Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.
Source:Grass...it's what's for dinner