Filet Kobé Trio Recipe

Bring to room temperature

Remove the 10 oz filet mignon from the refrigerator 30–40 minutes before cooking so it reaches near room temperature. Pat dry thoroughly with paper towels.

Season

Season both sides liberally with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Press the seasoning into the meat.

Sear and finish

Heat a heavy skillet (cast-iron preferred) over medium-high until smoking slightly. Add 1 tsp neutral oil to coat. Place the steak in the pan and sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and add 1 tbs unsalted butter, 2 thyme sprigs, and 1 crushed garlic clove. Tilt the pan and spoon melted butter over the steak (baste) for 2–3 minutes while cooking to desired doneness: about 3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Remove to a warm plate and tent loosely with foil for 5–7 minutes to rest (carryover will rise to ~130–135°F). Discard thyme and garlic.

Make the teriyaki sauce

Combine 3 tbs low-sodium soy sauce, 2 tbs mirin, 1 tbs sake, 1 tbs brown sugar, 1 tsp grated fresh ginger and 1 minced garlic clove in a small bowl. Stir until sugar dissolves.

Cook chicken

Heat a nonstick skillet or sauté pan over medium-high heat and add 1 tsp vegetable oil. When hot, add the 10 oz bite-sized chicken pieces in a single layer (do not overcrowd). Sear undisturbed 2–3 minutes until golden, toss and cook another 2–3 minutes until cooked through (internal temp 165°F / 74°C).

Glaze

Reduce heat to medium-low. Pour the teriyaki sauce into the pan and bring to a gentle simmer. Mix 1 tsp cornstarch with 1 tsp water to make a slurry and whisk into the sauce. Cook 1–2 minutes until sauce thickens and coats the chicken. Finish with 1 tsp sesame oil and toss to glaze. Transfer to the serving plate and sprinkle 1 tsp sesame seeds and sliced scallion if using.

Prepare shrimp

Pat 6 large peeled and deveined shrimp dry with paper towels. Season with ½ tsp kosher salt and ¼ tsp black pepper.

Sear shrimp

Heat a skillet over medium-high heat and add 1 tsp olive oil. When shimmering, add the shrimp in a single layer and cook 1–1½ minutes per side until pink and opaque. Add 1 tbs butter and ½ clove minced garlic to the pan in the last 30 seconds and baste the shrimp with the garlic butter. Squeeze 1 tsp lemon juice over shrimp when removed.

Arrange the rested filet mignon, glazed teriyaki chicken and garlic butter shrimp on a warm plate. Spoon any juices from each component over respective items. Garnish with 1 tsp chopped parsley and serve with lemon wedges alongside. Recommend slicing the filet against the grain before serving if serving to share.