Jul 13 2026
Restaurants›Roy's Waikiki›Grilled 6oz. Filet Recipe

Grilled 6oz. Filet Recipe

Inspired by Roy's Waikiki
Time1h
Serves2

Creamy Truffle Risotto, Grilled Vegetable Medley

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Ingredients

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Filet Mignon

Creamy Truffle Risotto

Grilled Vegetable Medley

Method

Filet Mignon

  1. 1

    Prepare the Steak

    Season the filet mignon with olive oil, salt, black pepper, and garlic powder. Let it marinate for at least 30 minutes.

  2. 2

    Grill the Steak

    Preheat the grill to high heat. Grill the filet for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Let rest for a few minutes before serving.

Creamy Truffle Risotto

  1. 3

    Prepare the Broth

    In a saucepan, heat the vegetable broth over low heat to keep warm.

  2. 4

    Cook the Risotto

    In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped shallots and cook until translucent. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.

  3. 5

    Add Broth Gradually

    Add a ladle of warm vegetable broth to the rice and stir until absorbed. Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and al dente (about 18-20 minutes).

  4. 6

    Finish the Risotto

    Stir in the remaining butter, Parmesan cheese, heavy cream, truffle oil, salt, and black pepper. Mix until creamy and well combined.

Grilled Vegetable Medley

  1. 7

    Prepare the Vegetables

    In a bowl, toss the sliced zucchini, bell pepper, and red onion with olive oil, salt, and black pepper.

  2. 8

    Grill the Vegetables

    Grill the vegetables on medium heat for about 5-7 minutes, turning occasionally, until they are tender and have grill marks.

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