Filet Mignon Hibachi Lunch Recipe
Make Filet Mignon Hibachi Lunch Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hibachi Steak
Vegetables
Hibachi Fried Rice
Sauces & Garnish
Method
Hibachi Steak
- 1
Bring to room temperature & season
Remove filet mignon from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels. Evenly season both sides and the edges with kosher salt, freshly ground black pepper, and garlic powder.
- 2
- 3
Sear and finish steaks
Place filets on the hot surface and sear without moving for 2–3 minutes to develop a brown crust. Flip and add 2 tbs unsalted butter and 1/2 tsp sesame oil alongside the steaks. Baste by tilting the pan and spooning the melted butter over the steaks for another 2–3 minutes. For medium-rare aim for an internal temperature of 125–130°F (approx. 5–7 minutes total depending on thickness). Adjust time for desired doneness.
- 4
Rest and slice
Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–7 minutes. Slice into 1/2" medallions across the grain just before plating.
Vegetables
- 5
- 6
Cook vegetables
Add onions and carrots first; stir-fry for 1–2 minutes until they begin to soften. Add zucchini and mushrooms; continue to cook, stirring frequently, for 2–3 minutes until vegetables are bright and slightly browned. Add bean sprouts and 1 tbs low-sodium soy sauce, then season with 1/4 tsp salt and 1/4 tsp black pepper. Toss 30–60 seconds more just to combine and warm through. Finish with sliced green onions and transfer to the plate.
Hibachi Fried Rice
- 7
Heat pan and scramble eggs
Using a clean skillet or a cleared area of the griddle, heat 1 tbs vegetable oil over medium-high heat. Add 2 tbs butter and once melted, push butter to the side and add the beaten eggs (beat eggs lightly before). Scramble quickly, breaking into small curds, then push eggs to the side of the pan.
- 8
Fry the rice
Add remaining 1 tbs butter and 1 tbs soy sauce to the pan, then add the cold cooked rice, breaking up any clumps with a spatula. Add 1 tsp minced garlic. Stir-fry the rice with the eggs, coating grains with butter and soy. Cook 3–4 minutes until rice is heated through and slightly toasted in spots. Season with 1/4 tsp salt if needed.
- 9
Finish fried rice
Stir in the sliced green onion, toss once, then remove from heat and keep warm for plating.
Sauces & Garnish
- 10
Plating and finishing
Arrange a portion of hibachi fried rice and a mound of cooked vegetables on each lunch plate. Fan the sliced filet mignon medallions alongside. Spoon 1–2 tbs of yum-yum or garlic butter sauce over the steak or serve on the side. Sprinkle toasted sesame seeds over vegetables and rice. Serve lemon wedges and extra soy sauce on the side.
- 11
Serving suggestions
Serve immediately while hot. Provide additional yum-yum or soy sauce at the table. Leftovers can be refrigerated in an airtight container for up to 2 days.