Filet Skewers Recipe

Prepare beef

Trim any silver skin from the filet and pat the beef dry with paper towels. Cut into uniform 1-inch cubes for even cooking.

Season the beef cubes lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss with 2 tbsp neutral oil to coat evenly; this helps sear and prevents sticking to skewers.

If using wooden skewers, soak them in warm water for 20–30 minutes to prevent burning. Thread beef cubes onto skewers, leaving a little space between pieces for air circulation. Aim for 4–6 cubes per skewer depending on size.

Let skewered beef rest at room temperature for 10–15 minutes while you prepare the glaze and sauce—this promotes even cooking.

In a small saucepan over medium heat, combine 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sake, 1.5 tbsp brown sugar, and 1 tsp honey. Stir to dissolve the sugar and bring the mixture to a gentle simmer.

Simmer for 3–4 minutes until slightly reduced. Remove from heat and whisk in 1 tbsp unsalted butter until melted for a glossy finish.

Make a slurry by mixing 1/2 tsp cornstarch with 1 tsp cold water. Return the saucepan to low heat and stir in the slurry; cook 30–60 seconds until glaze thickens slightly. Remove from heat and stir in 1/2 tsp truffle oil. Taste and adjust—if too salty, add a small pinch of sugar or a drop more honey.

Keep the glaze warm (not boiling) until ready to brush on skewers. Reserve about 2 tbsp of glaze for finishing and serving.

In a small bowl combine 3 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp wasabi paste, and 1/4 tsp sesame oil. Whisk until the wasabi is fully incorporated. Stir in 1 tbsp finely sliced scallion. Taste and adjust heat by adding more wasabi or balancing acidity with a little more rice vinegar if needed.

Transfer to a shallow serving dish for dipping.

Preheat a grill or grill pan over high heat (medium-high stove setting) until very hot. Brush the grill grates or pan lightly with oil to prevent sticking.

Place skewers on the hot grill or grill pan. Cook for about 1.5–2 minutes per side, turning to achieve an even sear on all sides (total cook time approx. 6–8 minutes depending on cube size). For medium-rare, aim for an internal temperature of 125–130°F (51–54°C); adjust time for desired doneness.

During the last minute of cooking, brush the top side of the skewers with a generous layer of the truffle kabayaki glaze. Flip and brush the other side once, cooking just long enough for the glaze to become glossy but not burn (about 30–60 seconds per side).

Remove skewers from the heat and let rest for 3–4 minutes to redistribute juices. Brush once more with reserved glaze for shine and added flavor.

Arrange microgreens or baby arugula on a platter (optional). Lay skewers atop the greens. Sprinkle toasted sesame seeds over the skewers and garnish with lemon wedges if using.

Serve immediately with the wasabi soy dipping sauce on the side. Provide extra glaze in a small ramekin for drizzling if desired.