Yuzu Kosho Filet Mignon with Brown Butter finished and ready to serve

Yuzu Kosho Filet Mignon with Brown Butter

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Yuzu Kosho Filet Mignon sears filets and roasts them, then finishes with nutty brown butter spiked with citrusy, spicy yuzu kosho.

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Filet mignon is buttery and tender but famously mild, which makes it the perfect canvas for something bold. Yuzu kosho — a fermented paste of chili and citrus — brings bright heat, and stirred into nutty brown butter it turns a plain filet into something you'd pay for at a restaurant.

The sear-then-roast method is the reliable way to nail a thick filet: a hard crust in the pan, a gentle finish in the oven. Make the brown butter while the steaks rest so everything comes together hot.

Prep10 minutes
Cook18 minutes
Total28 minutes
Serves2 servings
DifficultyMedium

Ingredients

  • 2 filet mignon steaks, 7–8 ounces each and 1½–2 inches thick
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon neutral oil
  • 4 tablespoons unsalted butter
  • 1 teaspoon yuzu kosho
  • 1 small garlic clove, smashed
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon chopped chives

Instructions

  1. 1Season the filets with salt and pepper. Let stand for 20 minutes.
  2. 2Heat an oven-safe skillet over medium-high heat. Add the oil and sear the filets for 3 minutes per side.
  3. 3Transfer to a 425°F oven for 4–7 minutes, until 125°F for rare or 130–135°F for medium-rare. Rest for 8 minutes.
  4. 4Meanwhile, melt the butter over medium heat with the garlic. Cook until the milk solids turn golden and smell nutty, 3–4 minutes.
  5. 5Remove the garlic. Stir in the yuzu kosho and lemon juice.
  6. 6Spoon the brown butter over the filets and finish with chives.

Pro Tips

  • Watch the brown butter like a hawk. It goes from nutty and golden to burnt in under a minute, so pull it the moment it smells toasty.
  • Use a thermometer for filets. They're thick and lean, and the window between perfect and overdone is narrow.
  • Rest the filets a full 8 minutes before saucing. Cutting early lets all that tenderness leak onto the plate.

Substitutions

yuzu kosho → ½ teaspoon grated lemon zest plus a pinch of chili flakes You approximate the citrus-heat combo; add lemon zest off the heat so it stays bright.
filet mignon → thick-cut top sirloin or a tenderloin roast portion Sirloin is leaner and beefier; keep the sear-and-roast method the same.
chives → thinly sliced scallion greens Same fresh, oniony finish; scatter it on right before serving.

Storage Instructions

Store leftover filet in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven so the lean meat doesn't dry out, and add fresh butter if needed.

Make Ahead

Filet is best cooked fresh, but you can season it and let it sit up to 8 hours in the fridge. The yuzu kosho butter can be mixed ahead as a soft compound butter and warmed to finish.

Frequently Asked Questions

Can I make Yuzu Kosho Filet Mignon with Brown Butter ahead of time?

Filet is best cooked fresh, but you can season it and let it sit up to 8 hours in the fridge. The yuzu kosho butter can be mixed ahead as a soft compound butter and warmed to finish.

How do I store leftover Yuzu Kosho Filet Mignon with Brown Butter?

Store leftover filet in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven so the lean meat doesn't dry out, and add fresh butter if needed.

Can I freeze Yuzu Kosho Filet Mignon with Brown Butter?

Cooked filet mignon can be frozen for up to 2 months but loses some of its signature tenderness, so it's best enjoyed fresh. Freeze extra compound butter instead.

What should I serve with Yuzu Kosho Filet Mignon with Brown Butter?

Keep the sides simple so the filet stays the star — a potato purée, sautéed spinach, or roasted mushrooms. A glass of red wine doesn't hurt.

Can I adjust Yuzu Kosho Filet Mignon with Brown Butter for the ingredients I actually have?

Yes. The Substitutions section on this page covers the swaps that actually hold up. Keep the sear-and-rest order the same and you have room to adjust the flavors around it.

What is the most common mistake when making Yuzu Kosho Filet Mignon with Brown Butter?

Watch the brown butter like a hawk. It goes from nutty and golden to burnt in under a minute, so pull it the moment it smells toasty.

How long does Yuzu Kosho Filet Mignon with Brown Butter take?

About 28 minutes from start to finish, including 18 minutes of active cooking. Most of it is hands-on, so plan to stay near the stove.

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