Jul 13 2026
Restaurants›The Original Roy's in Hawaii Kai›Fire Charred Filet Mignon Recipe

Fire Charred Filet Mignon Recipe

Inspired by The Original Roy's in Hawaii Kai
Time1h
Serves4

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

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Filet Mignon

Black Garlic & Truffle Veal Reduction

Blue Cheese & Crimini Pierogi

Method

Preparing the Filet Mignon

  1. 1

    Season and Sear

    Rub the filet mignon steaks with olive oil, salt, and pepper. Heat a grill or skillet over high heat. Sear the steaks for about 4-5 minutes on each side for medium-rare, adding thyme during the last minute of cooking. Remove from heat and let rest.

Making the Black Garlic & Truffle Veal Reduction

  1. 2

    Prepare the Reduction

    In a saucepan, combine veal stock and black garlic cloves. Bring to a simmer and reduce by half. Stir in truffle oil and butter, and season with fresh parsley. Keep warm.

Cooking the Pierogi

  1. 3

    Prepare the Filling

    In a skillet, melt butter over medium heat. Add diced onion and sauté until translucent. Add chopped crimini mushrooms and cook until softened. Remove from heat and stir in blue cheese until melted.

  2. 4

    Assemble Pierogi

    Roll out the pierogi dough and cut into circles. Place a spoonful of the mushroom and blue cheese mixture in the center of each circle. Fold and seal edges. Boil in salted water until they float, then remove.

  3. 5

    Sauté Pierogi

    In a skillet, melt additional butter and sauté boiled pierogi until golden brown on both sides.

Serving

  1. 6

    Plate and Serve

    Slice the rested filet mignon and arrange on plates. Drizzle with the black garlic & truffle veal reduction and serve with the sautéed blue cheese & crimini pierogi and a dollop of sour cream.

More from The Original Roy's in Hawaii Kai