Hibachi Filet Mignon Recipe
Make Hibachi Filet Mignon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
Hibachi Sauce / Finishing
Vegetable Side (classic hibachi style)
Method
Beef
- 1
Bring to room temperature
Remove the filet mignon from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry very well with paper towels.
- 2
Season
Season all sides of the steak evenly with kosher salt and freshly ground black pepper. Press seasoning lightly into the surface so it adheres.
- 3
Preheat and sear
Heat a heavy skillet or flat-top/hibachi grill over high heat until very hot (a drop of water should sizzle and evaporate immediately). Add 2 tbs vegetable oil and swirl to coat. Place the filet on the hot surface and sear without moving for 2 minutes to form a deep brown crust. Flip and sear the second side for 2 minutes. Sear the edges (standing the steak on its side) for about 30–45 seconds each to render any exterior fat.
- 4
Finish with butter and baste
Reduce heat slightly to medium-high. Add 2 tbs unsalted butter to the pan. Tilt the pan and use a spoon to baste the melted butter over the steak continuously for 1–2 minutes while monitoring doneness. For rare aim for an internal temperature of 120–125°F (49–52°C), for medium-rare 130–135°F (54–57°C). Total cook time will be roughly 5–7 minutes depending on thickness.
- 5
Rest and slice
Remove the steak to a cutting board and let rest for 5–7 minutes tented loosely with foil. This allows juices to redistribute. Slice the filet into 1/2–3/4" medallions against the grain for serving.
Hibachi Sauce / Finishing
- 6
Prepare sauce
While the steak rests (or during the last minute of cooking), combine 2 tbs soy sauce, 1 tbs mirin, 1 tbs sake, 1 tsp minced garlic, 1 tsp grated ginger, and 1 tsp sesame oil in a small bowl. Stir to combine.
- 7
Reduce (optional)
If you prefer a slightly thicker sauce, add the mixture to the hot pan after removing the steak and simmer over medium heat for 1–2 minutes until slightly reduced, scraping up any browned bits from the pan. Remove from heat and stir in toasted sesame seeds if using.
- 8
Finish steak
Spoon a small amount of the warm hibachi sauce over the sliced filet mignon and sprinkle with thinly sliced green onion for garnish.
Vegetable Side (classic hibachi style)
- 9
Prep and heat
Heat a separate large skillet or the hibachi surface to medium-high. Add 1 tbs vegetable oil and swirl to coat the surface.
- 10
- 11
Add remaining vegetables
Add the zucchini and bean sprouts to the pan with the carrots and onions. Season with 1 tsp salt and 1/2 tsp black pepper. Continue to toss and cook for another 2–3 minutes until vegetables are tender-crisp and slightly charred at the edges.
- 12
Finish and serve
If desired, splash 1 tsp soy sauce or a little of the prepared hibachi sauce over the vegetables and toss to coat. Transfer the vegetables to the serving plate beside the sliced filet mignon.