Jul 13 2026
Restaurants›The Original Roy's in Hawaii Kai›Mauka To Makai Recipe

Mauka To Makai Recipe

Inspired by The Original Roy's in Hawaii Kai
Time1h 30m
Serves4

Herb Crusted Fillet Mignon Demi Glace, Butter Sauce, Truffle Mash Potato, Roasted Market Vegetables

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Ingredients

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Herb Crust

Fillet Mignon

Demi Glace

Butter Sauce

Truffle Mash Potato

Roasted Market Vegetables

Method

Preparation

  1. 1

    Herb Crust

    In a bowl, combine parsley, thyme, rosemary, garlic, olive oil, salt, and pepper to form a paste.

  2. 2

    Fillet Mignon

    Season the fillet mignon pieces with salt and pepper. Heat the butter in a skillet over medium-high heat and sear the fillets for 3-4 minutes on each side until they develop a crust.

  3. 3

    Demi Glace

    In a saucepan, combine beef stock, red wine, shallots, and thyme. Simmer until reduced by half. Strain and set aside.

  4. 4

    Butter Sauce

    Melt butter in a saucepan and add lemon juice. Stir to combine and keep warm.

  5. 5

    Truffle Mash Potato

    Boil potatoes until tender, then drain. Mash with truffle oil, heavy cream, butter, and salt until smooth.

  6. 6

    Roasted Market Vegetables

    Toss carrots, zucchini, and bell peppers with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes.

Assembly

  1. 7

    Plate the Dish

    On a plate, place a generous scoop of truffle mash potatoes, top with the herb crusted fillet mignon, drizzle with demi-glace and butter sauce, and arrange roasted vegetables on the side.

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