Filet Mignon Teriyaki* Recipe
Tender filet mignon glazed with teriyaki sauce, grilled and carved tableside.
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Ingredients
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Steak
Teriyaki Glaze
Finish & Garnish
Method
Steak
Bring to temperature
Remove steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry thoroughly with paper towels.
Season
Generously season both sides of each filet with kosher salt (about 1/4 tbs per side depending on thickness) and grind fresh black pepper over both sides.
Sear and grill
Heat a heavy skillet or flat-top grill over high heat until very hot. Add neutral oil and let shimmer. Sear filets 90–120 seconds per side to develop a deep brown crust. For medium-rare, finish on medium heat or move to a preheated 400°F (200°C) oven for 4–6 minutes depending on thickness until internal temperature reaches 125–130°F (52–54°C). For larger pieces or tableside grilling, continue on medium-high grill and monitor with an instant-read thermometer.
Teriyaki Glaze
Combine and reduce
In a small saucepan combine soy sauce, mirin, sake, dark brown sugar, honey, grated ginger and minced garlic. Place over medium heat and bring just to a simmer, stirring to dissolve the sugar.
Simmer
Lower heat to medium-low and let the mixture reduce gently for 6–8 minutes until slightly syrupy. Watch closely so it does not burn; adjust heat to maintain a gentle bubble.
Thicken
Whisk cornstarch with cold water to make a slurry. Slowly whisk the slurry into the simmering sauce, cook 30–60 seconds until the glaze thickens to a coat-the-back-of-a-spoon consistency. Remove from heat and stir in sesame oil. If using butter for gloss, whisk it in now until melted and incorporated.
Keep warm
Transfer glaze to a small heatproof container and keep warm for finishing the steaks tableside. Stir occasionally to maintain consistency.
Finish & Carve Tableside
Just before serving, brush a generous amount of warm teriyaki glaze over each rested filet with a pastry brush or spoon. For a slightly caramelized finish if you have a torch or hot grill available, briefly sear the glazed surface 15–30 seconds per side to achieve light caramelization — be careful not to overcook the interior.
Slice each filet into 1/2–3/4-inch medallions for tableside presentation. Arrange on a warm serving board.
Drizzle any remaining glaze over the sliced medallions, sprinkle with toasted sesame seeds and sliced scallions. Serve immediately so the steak is warm and glazed.
