3 slices peeled fresh gingerroot, each the side of a quarter
1 teaspoon sugar
1/4 teaspoon dried hot red pepper flakes
3 tablespoons vegetable oil
an 8-ounce filet mignon, cut into twenty-four 1-inch cubes
1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped fine
1 tablespoon minced fresh mint leaves
1 scallion, minced
twelve 8-inch bamboo skewers, soaked in water 30 minutes.
Directions
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.
In a bowl toss filet with 2 tablespoons sauce and remaining tablespoon oil and marinate 15 to 30 minutes.
Prepare grill.
In a bowl stir together coriander, mint, scallion, and remaining sauce.
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.
Serve beef satés with dipping sauce at room temperature.
