Tasty Filet Mignon with Yakitori Sauce

I had never tried filet mignon until my thirties because I was scared of messing up such an expensive cut of meat. Growing up, steak meant well-done sirloin with A1 sauce – that’s just how we did things at home. My mom wasn’t big on experimenting with different cooking styles.

But here’s the thing about filet mignon – it’s actually pretty hard to mess up when you know the basics. And pairing it with yakitori sauce? That’s my little twist on the classic. The sweet and savory Japanese-style glaze gives this tender cut of beef a whole new personality, without making things complicated.

What Kind of Beef Tenderloin Should I Use?

For filet mignon, you’ll want to look for center-cut beef tenderloin that has good marbling but isn’t overly fatty. The meat should have a bright red color and feel firm to the touch, with ideally about 1-2 inches of thickness per portion. When shopping, you can ask your butcher for either Choice or Prime grade tenderloin – Prime will be more expensive but offers superior marbling and tenderness. If you’re buying pre-cut filets, look for pieces that are evenly sized so they’ll cook at the same rate. Just remember to bring your meat to room temperature before cooking, and pat it dry with paper towels to help achieve that perfect sear.

Options for Substitutions

Let’s talk about what you can swap in this recipe if you need to:

• Beef tenderloin: While filet mignon is the star here, you could use ribeye or New York strip steak if needed. Just keep in mind these cuts might need different cooking times to reach the same doneness.
• Chestnut honey: Regular honey works fine here, or try maple syrup for a different but equally nice sweetness. If using maple syrup, use about 25% less as it’s typically sweeter than honey.
• Grilled chicken sauce (Yakitori sauce): If you can’t find yakitori sauce, mix equal parts soy sauce and mirin, with a touch of honey and a dash of rice vinegar. You’ll get a similar sweet-savory taste.
• Dehydrated apricots: You can use dried peaches, dried figs, or even golden raisins. Just chop them to a similar size as you would the apricots.
• Lemon zest: Orange zest makes a good substitute, or you can use a tiny splash of lemon juice (about 1/4 teaspoon) if you don’t have any citrus for zesting.
• Potatoes: Any potato variety works here – russet, red, or Yukon gold. You could even swap them out for sweet potatoes or parsnips for a different twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking filet mignon is not letting the meat come to room temperature before cooking – take it out of the fridge at least 30 minutes beforehand to ensure even cooking from edge to center. Another common error is moving the steak too much while it’s cooking; instead, let it develop a nice crust by only flipping it once, and use tongs rather than a fork to avoid piercing the meat and losing those precious juices. The yakitori sauce can easily become too thick and sticky if cooked at too high a temperature, so keep the heat medium-low and stir frequently while reducing it. For the perfect medium-rare finish, use a meat thermometer and remove the filet from heat at 130-135°F, as it will continue cooking during the essential 5-10 minute rest period.

What to Serve With Filet Mignon?

This Asian-inspired filet mignon pairs wonderfully with both traditional steakhouse sides and Japanese-influenced accompaniments. A simple bowl of steamed jasmine rice soaks up the sweet and savory yakitori sauce perfectly, while roasted Brussels sprouts or sautéed mushrooms add an earthy element to the plate. For a fusion approach, try serving it with a cucumber-wakame salad dressed with rice vinegar, or keep it classic with a creamy mashed potato side. Since the sauce brings plenty of flavor, these simpler sides help balance out the meal without competing with the tender beef.

Storage Instructions

Keep Fresh: If you have leftover filet mignon, place it in an airtight container and pop it in the fridge within 2 hours of cooking. It’ll stay good for up to 3 days. Keep the yakitori sauce separate in its own container – this helps maintain the meat’s texture and prevents it from getting too saucy.

Save Sauce: The yakitori sauce can be kept in a sealed jar or container in the refrigerator for up to a week. This is great news if you want to make extra – it pairs wonderfully with other dishes too!

Warm Up: To enjoy your leftover filet mignon, let it come to room temperature for about 15 minutes first. Then warm it gently in a skillet over medium-low heat just until heated through – about 2-3 minutes per side. This helps keep the meat tender without overcooking. Heat the sauce separately and drizzle it over just before serving.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	180-210 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

• Beef tenderloin
• Honey (chestnut type)
• Grilled chicken sauce
• Cooking oil
• Butter
• Fat
• Onions
• Zest from a lemon
• Dehydrated apricots
• Vinegar
• Potatoes

Step 1: Prepare and Marinate the Filet Mignon

Start by preparing the marinade.

In a bowl, mix honey with yakitori sauce.

If you find the honey too thick to blend easily, gently warm it to facilitate mixing.

Once combined, coat the filet mignon thoroughly with the marinade.

Cover the marinated filet mignon with cling film and let it sit at room temperature for 3 hours, allowing the flavors to penetrate the meat.

Step 2: Sear the Filet Mignon

After marinating, in a heavy-bottomed casserole dish, heat a mixture of oil and butter over medium heat.

Once hot, brown the filet mignon on all sides to create a flavorful crust.

After browning, remove the filet mignon from the dish and place it on a serving dish to rest temporarily.

Step 3: Prepare the Flavor Base

If needed, add a bit more fat to the casserole dish, then add finely chopped onions.

Cook them gently, allowing them to sweat until they become translucent.

Add in lemon zest, cut into fine sticks, and stir well to combine with the onions.

Step 4: Build the Sauce

Incorporate dried apricots, also cut into sticks, into the onion and lemon zest mixture.

Pour in vinegar, additional honey, and yakitori sauce, stirring to combine.

Cover the dish and let it simmer for a few minutes until the mixture thickens into a rich sauce.

Step 5: Finish Cooking the Filet Mignon

Return the browned filet mignon to the casserole dish.

Cover and cook for about 7 minutes, allowing the meat to absorb the sauce’s flavors.

Flip the filet mignon, cover again, and continue cooking for an additional 7 minutes until the meat reaches your preferred doneness.

Step 6: Rest and Adjust the Sauce

Transfer the cooked filet mignon from the casserole to a dish, covering it loosely with aluminum foil to keep it warm and let it rest.

If needed, adjust the sauce’s consistency or seasoning to taste.

Serve the filet mignon with the flavorful sauce poured over it for a delightful meal.