1. Preheat oven to 350degreesF. Brush beef filets with 1 tablespoon soy sauce. Combine 2 teaspoons ginger and garlic; press evenly onto filets. Heat heavy, ovenproof, nonstick skillet over medium heat until hot. Place filets in skillet and brown 2 minutes; turn filets over and place skillet into preheated oven.
2. Cook in 350degreesF oven 19 to 23 minutes for medium rare; 24 to 28 minutes for medium doneness.
3. Meanwhile, cook noodles according to package directions; drain. Combine noodles, peas, bell pepper, basil, mint, green onion and 1 tablespoon sesame seeds in large bowl. Whisk remaining 1 tablespoon soy sauce, oil, lime juice and remaining 1 teaspoon ginger in small bowl until blended. Pour over noodle mixture; toss to combine. Season with additional soy sauce to taste, if desired. Refrigerate, covered, until ready to serve.
4. Remove filets from oven when internal temperature reaches 135degreesF for medium rare; 150degreesF for medium. Transfer filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10degreesF to reach 145degreesF for medium rare; 160degreesF for medium.)
5. Carve filets into slices; serve with noodle salad. Garnish with additional sesame seeds, if desired.
Cook's Tip: If oven-safe skillet is not available, transfer browned filets to rimmed baking sheet. Cook 3 to 5 minutes longer for medium rare to medium doneness. Proceed as directed.
Cook's Tip: Soba noodles are traditional Japanese noodles made from buckwheat and wheat flours. They are available in the Asian section of most supermarkets. Six ounces uncooked spaghetti (regular or whole wheat), cooked and drained according to package directions, may be substituted.
Cook's Tip: To thinly slice fresh basil and mint, stack several leaves. Roll stack lengthwise into cylinder. Cut cylinder crosswise at close intervals with sharp knife.
Cook's Tip: To toast sesame seeds, cook them in dry skillet over medium heat about 5 minutes or until golden brown, stirring frequently. Watch carefully to prevent burning.
Photo and Recipe Courtesy of The Beef Checkoff