Combine the Hoisin sauce, tamarind nectar, Crisco Pure Canola Oil, garlic, Worcestershire sauce, ketchup, cinnamon, sage, ginger, and nutmeg in a bowl; whisk to blend well.

Add the beef filets to the marinade and let marinate 8 to 12 hours, no more. Heat the oven to 400ºF. Remove the filets from the marinade and set aside. Pour the marinade into a saucepan and bring to a boil, reduce the heat and allow to simmer about 10 minutes until reduced by about half. Heat a little Crisco Pure Canola Oil in an ovenproof skillet over medium high heat. Place the filets in the skillet and sear them on all sides.
Place the skillet in the heated oven and cook to desired doneness. Serve with the cooked, reduced marinade. Enjoy!
Thanks to www.crisco.com and Julie Morales.