Kobe Filet Recipe

Bring steaks to temperature

Remove 4-ounce Kobe tenderloins from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper (use the quantities listed) immediately prior to cooking.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 2 tbs neutral oil and swirl to coat.

Sear the steaks: place steaks into the pan without crowding. Sear 2–2.5 minutes per side for medium-rare (internal temp ~125–130°F / 52–54°C). Because of the rich marbling, avoid overcooking. If larger thickness requires, sear 2 minutes per side then finish in 375°F oven for 3–5 minutes.

During the last 30–45 seconds of cooking, add 2 tbs unsalted butter to the pan and baste the steaks with butter using a spoon to coat and build flavor.

Transfer steaks to a warm plate and tent loosely with foil. Rest for 5–7 minutes before slicing or serving whole so juices redistribute.

Prepare broth: keep 5 cups warm in a saucepan over very low heat; do not boil.

Sauté mushrooms: in a separate large sauté pan, heat 1 tbs olive oil over medium-high heat. Add sliced cremini and shiitake mushrooms, season with a pinch of salt and cook until browned and any released liquid has evaporated, about 6–8 minutes. Remove mushrooms to a bowl and reserve.

In the same pan (reduce heat to medium), add 2 tbs unsalted butter. Add diced onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add 1.5 cups Arborio rice to the pan and stir to coat grains in butter and oil, toasting the rice 1–2 minutes until edges look translucent.

Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice.

Begin ladling warm stock: add ~1/2 cup warm stock at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding the next. Continue this process, stirring often, for 18–20 minutes until rice is al dente and creamy. You may not use all stock or may need an extra 1/4 cup—adjust to reach desired creamy consistency.

When rice is nearly done, stir the reserved sautéed mushrooms back into the risotto along with chopped fresh thyme (optional). Cook 1–2 minutes to combine and heat through.

Remove pan from heat. Stir in 1/2 cup finely grated Parmesan and adjust seasoning with 1 tsp salt and 1/2 tsp freshly ground black pepper. Finish with an additional 1–2 tbs butter if desired for extra silkiness. Keep warm while plating.

Zest the grapefruit over a small bowl, taking only the colored outer skin and avoiding the white pith. Reserve zest.

Segment (supreme) the grapefruit: Using a sharp knife, cut away peel and pith, then cut along membranes to release individual segments. Collect any juices as they will add flavor to the gremolata.

In the bowl with the zest, combine grapefruit segments (roughly chopped into bite-size pieces), 2 tbs finely chopped flat-leaf parsley, 1/2 tsp very finely minced garlic, 1 tsp extra-virgin olive oil, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Mix gently to combine. Taste and adjust salt and oil. The gremolata should be bright, slightly acidic and herbaceous.

Set gremolata aside at room temperature for up to 30 minutes to allow flavors to meld.

Plate risotto: spoon a generous portion (about 3/4 to 1 cup) of warm mushroom risotto into the center of each warmed plate and gently spread into a shallow mound.

Top each risotto mound with one rested Kobe tenderloin (whole or sliced on the bias).

Spoon 1–2 tablespoons of grapefruit gremolata over the top of each steak so it rests partly on the meat and risotto. Any remaining segmented fruit can be placed beside the steak for texture contrast.

Optional: place a pat of extra butter on the hot steak to melt, and garnish with microgreens or chopped parsley.

Serve immediately so hot risotto and warm steak are enjoyed with the bright gremolata.