Sep 09 2026
Restaurants›Kona Grill - San Antonio at North Star›Filet 6oz** Recipe

Filet 6oz** Recipe

Inspired by Kona Grill - San Antonio at North Star
Time45m
Serves1

whipped potatoes, sweet chili green beans

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Ingredients

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Beef - 6 oz Filet

Whipped (mashed) potatoes

Sweet chili green beans

Method

Beef - 6 oz Filet

  1. 1

    Bring to room temperature and season

    Remove the 6 oz filet from refrigeration 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper (about 1 tsp each total).

  2. 2

    Preheat pan

    Place a heavy-bottomed skillet or cast-iron pan over high heat and let it get very hot (3–5 minutes). Add 1 tsp neutral oil and swirl to coat the pan.

  3. 3

    Sear

    When the oil is shimmering and just starting to smoke, place the filet in the pan. Sear without moving for 2–2.5 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes.

  4. 4

    Finish with butter and aromatics

    Reduce heat to medium. Add 1 tbsp unsalted butter, the smashed garlic clove and thyme sprig (if using). Tilt the pan and spoon the melted butter and aromatics over the filet (baste) for 30–60 seconds while monitoring doneness. For medium-rare aim for internal temperature 125–130°F (52–54°C).

  5. 5

    Rest

    Transfer the filet to a plate, tent loosely with foil and rest for 5–7 minutes. Carryover cooking will bring it closer to 130–135°F for medium-rare to medium.

Whipped (mashed) potatoes

  1. 6

    Cook potatoes

    Place peeled, cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender and easily pierced with a fork, about 12–15 minutes.

  2. 7

    Warm dairy

    While potatoes cook, combine 1 cup whole milk and 2 tbsp butter in a small saucepan or microwave-safe container and warm until the butter melts and the liquid is hot but not boiling. Keep warm.

  3. 8

    Drain and mash

    Drain potatoes thoroughly and return to the warm pot over low heat for 30 seconds to evaporate excess moisture. Use a potato ricer or masher to break up potatoes until smooth.

  4. 9

    Whip to finish

    Add warmed milk-butter mixture and 2 tbsp cream cheese (or sour cream) to the potatoes. Whip with a hand mixer on low or vigorously stir with a wooden spoon until fluffy and smooth. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Stir in 1 tbsp chopped chives if using.

  5. 10

    Keep warm

    Keep the potatoes warm covered until plating. If they thicken, stir in a splash of warm milk to loosen.

Sweet chili green beans

  1. 11

    Blanch green beans (optional for brighter color)

    Bring a medium pot of salted water to a boil. Add trimmed green beans and cook 2–3 minutes until crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain. (If you prefer a crisper pan-sear finish, you may skip blanching.)

  2. 12

    Sauté

    Heat 1 tsp oil in a skillet over medium-high heat. Add minced garlic and a pinch (1/4 tsp) red pepper flakes, sauté 20–30 seconds until fragrant but not browned.

  3. 13

    Finish with sauce

    Add the blanched/drained green beans to the skillet and toss 1–2 minutes to heat through. Stir in 3 tbsp sweet chili sauce, 1 tsp soy sauce and 1 tsp rice vinegar (or lime juice). Cook for another 1 minute, coating the beans evenly and allowing the sauce to glaze. Taste and adjust sweet-sour-salt balance.

  4. 14

    Garnish

    Transfer to a serving dish and sprinkle 1/2 tsp toasted sesame seeds (optional) before plating.

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