Ingredients
3
slices peeled fresh gingerroot, each the side of a quarter
1/4
tsp dried hot red pepper flakes
an 8-ounce filet mignon, cut into twenty-four 1-inch cubes
1/4
cup fresh coriander sprigs, washed well, spun dry, and chopped
1
tbsp minced fresh mint leaves
twelve 8-inch bamboo skewers, soaked in water 30 minutes.
Directions
1.
In a blender or small food processor blend lime juice, water, soy sauce, garlic, gingerroot, sugar, and red pepper flakes until smooth and with motor running add 2 tablespoons oil in a stream, blending until sauce is emulsified.
2.
In a bowl toss filet with 2 tablespoons sauce and remaining tablespoon oil and marinate 15 to 30 minutes.
4.
In a bowl stir together coriander, mint, scallion, and remaining sauce.
5.
Thread 2 filet cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side for medium-rare.
6.
Serve beef satés with dipping sauce at room temperature.
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