Hibachi Filet Mignon (lunch) Recipe

Trim and portion

Pat the filet mignon dry with paper towels. If the piece is larger than 1 1/2–2 inches thick, cut into 2–3 equal steaks (about 5–8 oz each). Leave room-temperature for 20 minutes before cooking.

Prepare marinade

In a small bowl whisk together soy sauce, mirin, vegetable oil, grated ginger, minced garlic, black pepper and kosher salt.

Marinate

Place the steaks in a shallow dish or resealable bag and pour half of the marinade over them, reserving the rest for basting. Turn to coat, cover and refrigerate for 15–30 minutes (short lunchtime marinade; do not exceed 1 hour). Remove from fridge 20 minutes before cooking to come closer to room temperature.

Prep vegetables

While steaks marinate, slice zucchini, halve mushrooms, and cut onion into wedges. Rinse and drain bean sprouts. Have butter and sesame oil measured and ready.

Cook vegetables

Heat a large cast-iron skillet or flat hibachi/griddle over medium-high heat until very hot. Add 1 tablespoon butter and 1 tsp sesame oil. Add onions and mushrooms; cook 2 minutes stirring occasionally until edges brown. Add zucchini and cook 1–2 minutes more until just tender-crisp. Push vegetables to one side of the pan, add remaining 1 tablespoon butter and bean sprouts; toss everything together and season with 1/2 tsp salt and 1/2 tsp black pepper. Transfer vegetables to a warm platter and keep warm.

Preheat pan

Return skillet or griddle to high heat until shimmering. Wipe excess marinade from steaks and pat lightly dry so they sear instead of steam.

Sear steaks

Add 1 tsp vegetable oil to the hot surface. Place steaks on the hot pan and do not move for 2 1/2–3 minutes to form a brown crust. Flip and sear other side 2–3 minutes for medium-rare (internal temp ~125–130°F/52–54°C). For medium, cook 3–4 minutes per side. While searing, baste the top with reserved marinade using a spoon.

Butter baste & rest

During the last 30 seconds of cooking, add the 2 tbs garlic butter to the pan and tilt the pan slightly; spoon melted butter over the steaks repeatedly (basting) to glaze. Transfer steaks to a cutting board and tent loosely with foil; rest 5–7 minutes to allow juices to redistribute.

Finish sauce

While steaks rest, return pan to medium heat and add the reserved marinade and 3 tbs stir-fry sauce. Bring to a gentle simmer, scraping any browned bits from the pan. Cook 1 minute until slightly reduced. Taste and adjust with a squeeze of lemon if desired.

Slice and plate

Slice steaks against the grain into 1/2" slices. Divide vegetables onto lunch plates, place sliced filet atop or beside vegetables, and spoon the reduced sauce over the meat. Drizzle a little extra garlic butter over the slices.

Garnish

Sprinkle with chopped green onions and toasted sesame seeds, and serve with lemon wedges on the side. Offer extra stir-fry/hibachi sauce at the table.