Jul 09 2026
Restaurants›San Francisco Kitchen›Grilled Teriyaki Filet Mignon Recipe

Grilled Teriyaki Filet Mignon Recipe

Inspired by San Francisco Kitchen
Time1h
Serves2

served with mashed potato and shiitake mushroom sauce

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Ingredients

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For the Grilled Teriyaki Filet Mignon

For the Mashed Potatoes

For the Shiitake Mushroom Sauce

Method

For the Grilled Teriyaki Filet Mignon

  1. 1

    Marinate the Steaks

    In a bowl, combine the teriyaki sauce, olive oil, salt, and black pepper. Place the filet mignon steaks in the marinade and ensure they are well coated. Cover and refrigerate for at least 30 minutes.

  2. 2

    Grill the Steaks

    Preheat your grill to high heat. Remove the steaks from the marinade and discard the marinade. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the grill and let rest for 5 minutes before serving.

For the Mashed Potatoes

  1. 3

    Prepare the Potatoes

    Peel and cut the potatoes into quarters. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt.

  2. 4

    Boil the Potatoes

    Bring the water to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

  3. 5

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add the butter, heavy cream, minced garlic, remaining salt, and black pepper. Mash the potatoes until smooth and creamy.

For the Shiitake Mushroom Sauce

  1. 6

    Sauté the Mushrooms

    In a skillet over medium heat, melt the butter. Add the sliced shiitake mushrooms and minced garlic. Sauté for about 5-7 minutes, until the mushrooms are tender and lightly browned.

  2. 7

    Add the Sauce Ingredients

    Stir in the soy sauce and heavy cream. Cook for an additional 3-5 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.

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