Yuzu Kosho Filet Mignon with Brown Butter

Name: Yuzu Kosho Filet Mignon with Brown Butter
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Japanese
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

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

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

Jump to Recipe

A thick filet mignon already brings tenderness to the plate, so piling on a heavy sauce would mostly be showing off. A spoonful of brown butter sharpened with yuzu kosho and lemon is more interesting anyway: nutty, citrusy, salty, and spicy without covering the beef’s mild flavor.

Sear the thick filets in an oven-safe skillet, then finish them at 425°F until they reach the doneness you want—around 130–135°F for medium-rare in this recipe. Rest them for eight minutes while the butter browns with a smashed garlic clove. Once the milk solids turn golden and smell toasted, remove the garlic and stir in yuzu kosho and lemon off the heat so those bright flavors stay bright.

Spoon the butter over the steaks and add chives. It is a small amount of sauce doing a lot of work, like the one competent person in a group project who quietly fixes the formatting at 11:47 p.m.

Prep10 minutes

Cook18 minutes

Total28 minutes

Serves2 servings

DifficultyMedium

Ingredients

Servings

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

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

Nutrition Information

Estimated per serving: 1 of 2 servings.

800Calories

56 gProtein

1 gCarbohydrates

66 gTotal Fat

29 gSaturated Fat

0 gFiber

0 gTotal Sugars

1300 mgSodium

230 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

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.

Freezing

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.

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