Filet On A Stick Recipe

Prep the beef

Trim silver skin from the tenderloin if present and cut the beef into even 1 1/2-inch cubes so they cook uniformly. Pat dry with paper towels.

Place beef cubes in a bowl. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Toss to coat evenly. Let rest at room temperature for 20–30 minutes while you make the glaze and pico. (Do not marinate for long; these surface-seasoning amounts are to promote even searing and flavor.)

Make the base glaze

In a small saucepan over medium heat combine 1 cup low-sodium soy sauce, 2 tablespoons mirin, 3 tablespoons packed brown sugar, 1 teaspoon grated fresh ginger, and 1 teaspoon minced garlic. Stir to dissolve sugar and bring to a gentle simmer.

Simmer gently for 6–8 minutes, stirring occasionally, until slightly reduced and glossy. Remove from heat.

Thicken and finish

Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Return the saucepan to low heat and whisk in the slurry until the glaze thickens to a syrupy consistency (about 1 minute). Remove from heat and stir in 1/2 teaspoon sesame oil if using. Taste and adjust sweetness or saltness as desired. Let cool slightly; reserve about 3 tablespoons of glaze for brushing while grilling and the remainder for serving.

Combine 1 cup diced roma tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 1/2 minced jalapeño in a bowl.

Add 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine and let sit at room temperature for 10–15 minutes to meld flavors. Taste and adjust salt or lime as needed. Keep chilled if preparing well ahead.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill to medium-high (about 450°F / 230°C). Clean grates and oil them lightly with 1 tablespoon neutral oil on a folded paper towel held with tongs.

Thread beef cubes onto skewers, leaving a small gap between pieces for even heat circulation. For 1.25 lb of beef and 8 skewers, aim for 3–4 cubes per skewer depending on size.

Place skewers on the hot grill. Grill for about 2.5–3 minutes per side, rotating so each side gets good sear marks, for a total cook time of approximately 8–10 minutes for medium-rare to medium depending on cube size and grill temperature. Use an instant-read thermometer: target internal temperature 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

During the last 2–3 minutes of cooking, brush the reserved teriyaki glaze onto the beef once, turning and allowing it to set and caramelize — avoid brushing too early or repeatedly to prevent burning from the sugar. If you want a more lacquered finish, brush a second light coat in the final minute and watch closely.

Remove skewers from the grill and let rest for 3–5 minutes. This allows carryover cooking to finish and juices to redistribute.

Top each skewer with a spoonful of pico de gallo. Drizzle additional teriyaki glaze from the reserved portion if desired. Garnish with toasted sesame seeds and serve with lime wedges on the side for squeezing over the beef.

Serve immediately while hot. Recommended serving: 2 skewers per person (about 6–8 oz beef total).