Hunan-Style Filet Mignon with Tangy Pepper Relish

1. Prepare the Beef

Begin by cutting the filet mignon into strips that are about 2 inches long, 0.25 inch wide, and 0.25 inch thick. This size ensures that the beef cooks quickly and evenly, absorbing all the flavors from the marinade.

2. Marinate the Beef

Prepare the marinade by mixing together the oyster sauce, double dark soy sauce, Shaoxing wine, sesame oil, white rice vinegar, sugar, mung bean starch, salt, and ground Sichuan peppercorns in a bowl. Add the beef strips to this mixture, ensuring each piece is well coated. Let the beef marinate for about 20 minutes.

3. Stir-Fry the Vegetables

While the beef marinates, heat a wok over high heat and add 1.5 tablespoons of peanut oil, swirling it to coat the sides. Add the minced ginger and a pinch of salt, followed by the julienned carrots, diced Pepper Pickles, scallion whites, and celery. Stir-fry these vegetables for about 1.5 minutes until they are well mixed and slightly tender but still crisp. Transfer the vegetables to a plate and set them aside.

4. Cook the Aromatics

Wipe the wok clean, then reheat it over high heat. Add the remaining 2 tablespoons of peanut oil and swirl to coat the sides again. Add the minced garlic and the Sichuan Peppercorn Paste, stirring for about 1.5 minutes until the garlic releases its aroma and the paste is well incorporated.

5. Cook the Beef

Add the marinated beef strips to the wok, spreading them out in a single layer. Let them cook undisturbed for about 1 minute until the edges begin to color. Then, turn the strips over and stir-fry for another 1.5 minutes until the beef loses its redness and is just cooked through.

6. Combine and Serve

Return the reserved vegetables to the wok with the beef. Stir-fry everything together for another 1.5 to 2 minutes until the mixture is well-blended and very hot. Serve the dish immediately, enjoying the balance of tender beef, crisp vegetables, and the tangy, spicy relish.