Jul 13 2026
Restaurants›Roy's Waikiki›Fire Charred Filet Mignon Recipe

Fire Charred Filet Mignon Recipe

Inspired by Roy's Waikiki
Time1h
Serves2

Black Garlic & Truffle Veal Reduction | Blue Cheese & Crimini Pierogi

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Ingredients

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Filet Mignon

Black Garlic & Truffle Veal Reduction

Blue Cheese & Crimini Pierogi

Method

Preparation of Filet Mignon

  1. 1

    Season and Sear

    Season the filet mignon steaks with salt, black pepper, and olive oil. Heat a skillet over high heat and sear the steaks for 4-5 minutes on each side for medium-rare. Add fresh thyme in the last minute of cooking.

Preparation of Veal Reduction

  1. 2

    Make the Reduction

    In a saucepan, combine the veal stock, minced black garlic, and red wine. Bring to a boil and reduce heat to simmer until reduced by half. Stir in truffle oil and butter until melted and combined.

Preparation of Pierogi

  1. 3

    Prepare the Filling

    In a skillet, melt butter and sauté diced onion until translucent. Add chopped crimini mushrooms, salt, and black pepper, cooking until mushrooms are tender. Remove from heat and mix in blue cheese until melted.

  2. 4

    Assemble the Pierogi

    Roll out pierogi dough and cut into circles. Place a spoonful of the filling in the center, fold, and seal the edges. Boil in salted water until they float, about 3-4 minutes.

Service

  1. 5

    Plate the Dish

    Serve the seared filet mignon topped with the black garlic and truffle veal reduction alongside the blue cheese and crimini pierogi.

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