Jul 14 2026
Restaurants›Fuji Japanese Steakhouse›Filet Mignon, Lobster & Scallop Recipe

Filet Mignon, Lobster & Scallop Recipe

Inspired by Fuji Japanese Steakhouse
Time1h
Serves2

Served with Fried Rice, Veggies & House Salad

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Ingredients

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Filet Mignon

Lobster & Scallops

Fried Rice

Veggies

House Salad

Method

Filet Mignon

  1. 1

    Prepare the Steak

    Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

  2. 2

    Season the Steaks

    Rub both sides of the steaks with olive oil, salt, and black pepper. Finely chop the garlic cloves and sprinkle them over the steaks, followed by the fresh rosemary.

  3. 3

    Cook the Steak

    Preheat a skillet over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove the steaks from the skillet and let them rest.

Lobster & Scallops

  1. 4

    Prepare the Lobster

    Using kitchen scissors, cut the top of the lobster shell down the center and carefully pull the meat out, leaving it attached at the end. This will create a butterfly effect.

  2. 5

    Cook the Lobster and Scallops

    In the same skillet used for the steaks, melt the butter over medium heat. Add the lobster tails and scallops. Sprinkle with lemon juice, garlic powder, and paprika. Cook for about 4-5 minutes, until the lobster is opaque and scallops are golden brown.

Fried Rice

  1. 6

    Prepare the Ingredients

    Chop the green onions and scramble the eggs in a bowl.

  2. 7

    Cook the Fried Rice

    In a large pan or wok, heat the sesame oil over medium heat. Add the scrambled eggs and cook until set. Add the cooked rice, peas, carrots, and soy sauce. Stir-fry for about 5-7 minutes until heated through. Add the green onions at the end.

Veggies

  1. 8

    Prepare the Vegetables

    Chop the broccoli, bell peppers, and zucchini into bite-sized pieces.

  2. 9

    Cook the Vegetables

    In a separate skillet, heat olive oil over medium heat. Add the chopped vegetables and season with salt and pepper to taste. Sauté for about 5-7 minutes until tender-crisp.

House Salad

  1. 10

    Prepare the Salad

    In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.

  2. 11

    Dress the Salad

    Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste, then toss to combine.

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