Filet Mignon Recipe
7 ounces of our most magnificent cut of tender beef served with our famous sesame sauce.
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Ingredients
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Steak
Sesame Sauce (famous)
Method
Steak
Bring to temperature
Remove the 7 oz filet mignon from the refrigerator and let sit uncovered at room temperature for 30–45 minutes. Pat dry thoroughly with paper towels.
Season
Season both sides and the edges of the filet evenly with kosher salt (about 1 tsp total) and freshly ground black pepper.
Preheat pan
Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.
Sear
Place the filet in the hot pan and sear without moving for 2–2.5 minutes until a deep brown crust forms. Flip and sear the second side for 2 minutes.
Finish with butter
Reduce heat to medium. Add 1 tablespoon unsalted butter, the thyme sprig, and the lightly crushed garlic clove to the pan. Tilt the pan slightly and spoon (baste) the melted butter, garlic and thyme over the steak repeatedly for 1–2 minutes to build flavor.
Check temperature
For medium-rare, remove the steak when an instant-read thermometer inserted into the center reads 125–127°F (about 3–4 minutes additional cooking after sear depending on thickness). For medium, aim for 135°F. Carryover will raise temperature ~3–5°F.
Rest
Transfer the filet to a warm plate and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute.
Sesame Sauce (famous)
Prepare sauce base
In a small bowl whisk together 3 tablespoons light soy sauce, 1 tablespoon mirin, 1 teaspoon toasted sesame oil, 1 teaspoon rice vinegar, 1 teaspoon brown sugar, 1 teaspoon grated fresh ginger, 1/2 teaspoon minced garlic and 2 tablespoons water until sugar dissolves.
Thicken
In a separate small cup, mix 1/2 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Heat the sauce base in a small saucepan over medium-low heat until it just begins to simmer, stir in the cornstarch slurry and cook 30–45 seconds until sauce thickens slightly. Remove from heat.
Finish and garnish
Taste and adjust seasoning if needed (add a pinch more sugar for sweetness or 1/2 tsp soy for salt). Stir in 1/2 teaspoon toasted sesame seeds. Keep warm.
Plate
Place the rested filet mignon on a warm plate. Spoon 1–2 tablespoons of the sesame sauce over the top of the steak and serve extra sauce on the side. Garnish with thinly sliced scallion and a light sprinkle of additional toasted sesame seeds.