Miso-Glazed Filet Mignon with Sesame Soba Noodles and Blistered Shishito Peppers

Miso-Glazed Filet Mignon with Sesame Soba Noodles and Blistered Shishito Peppers ingredients

• 4 6 oz filet mignon steaks
• 2 tbsp neutral oil
• 1 tbsp unsalted butter
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 3 tbsp white miso paste
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tsp fresh ginger
• 1 garlic clove
• 8 oz soba noodles
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2 green onions
• 1 tsp sesame seeds
• 6 oz shishito peppers
• 1 tbsp neutral oil
• pinch flaky sea salt

How to make Miso-Glazed Filet Mignon with Sesame Soba Noodles and Blistered Shishito Peppers

1. Prepare the Miso Glaze: In a small saucepan, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon soy sauce, 1 tablespoon honey or maple syrup, 1 teaspoon grated fresh ginger, and 1 minced garlic clove. Bring the mixture to a gentle simmer over medium-low heat, stirring constantly until it thickens slightly, about 3-5 minutes. Remove from heat and set aside.
2. Cook the Soba Noodles: Bring a large pot of salted water to a rolling boil. Add 8 ounces soba noodles and cook according to package directions, usually 3-5 minutes, until al dente. Drain the noodles well and rinse immediately under cold water to stop the cooking and prevent sticking. Drain thoroughly again.
3. Dress the Soba Noodles: In a large bowl, whisk together 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon brown sugar until the sugar is dissolved. Add the cooled, drained soba noodles to the dressing and toss to coat evenly. Set aside.
4. Prepare the Blistered Shishito Peppers: Heat 1 tablespoon neutral oil in a large skillet or cast iron pan over medium-high heat until shimmering. Add 6 ounces shishito peppers in a single layer. Cook for 5-7 minutes, tossing occasionally, until they are bright green and start to blister and char in spots. Season with a pinch of flaky sea salt and set aside.
5. Season the Filets: Pat the 4 filet mignon steaks completely dry with paper towels. Season all sides generously with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
6. Sear the Filets: Heat 2 tablespoons neutral oil in a heavy-bottomed, oven-safe skillet over high heat until shimmering. Carefully place the seasoned filets in the hot pan. Sear undisturbed for 2-3 minutes per side until a deep brown crust forms.
7. Finish and Glaze the Filets: Reduce the heat to medium. Add 1 tablespoon unsalted butter to the pan. Spoon the melted butter over the steaks continuously for about 1 minute. Brush a generous amount of the prepared miso glaze over the top and sides of each filet.
8. For medium-rare (internal temperature 130-135°F), continue cooking in the skillet for 1-2 more minutes, brushing with more glaze. For medium (135-140°F), extend cooking by a couple of minutes. Use an instant-read thermometer for accuracy.
9. Rest the Filets: Remove the filets from the pan and transfer them to a cutting board. Let them rest for 5-10 minutes, loosely tented with foil. This allows the internal juices to redistribute for a tender and juicy steak.
10. To serve, slice each filet or serve whole. Arrange the sesame soba noodles on plates, top with the miso-glazed filet mignon, and scatter the blistered shishito peppers alongside. Garnish the noodles with sliced green onions and toasted sesame seeds for a vibrant and flavorful presentation.

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