You can replace the filet mignon with any cut of steak you like such as hanger or skirt steak. This recipe will require some multi-tasking and quick reflexes in order to get all the different parts of the meal done at the same time. I recommend cooking the noodles first. You’ll be pouring very hot broth on them so it’s okay if they get a little cold!
Serves: 2, with extra noodles leftover
Cost: Approximately $16.17 per serving.*
Skill Level: Easy
Time to Make: 45 minutes
2 6-ounce filet mignons
8 ounces baby shiitake mushrooms
8 ounces shiitake mushrooms
2 garlic cloves
1-inch knob of ginger
1/2 cup low sodium soy sauce
4 cups water
8 ounces soba noodles
2 tablespoons butter
Salt and pepper
Shichi-mi tōgarashi, optional, for serving
Canola oil METHOD
Prep Ingredients: Cook the soba noodles according to package instructions. Drain and rinse under cold water and set aside. Remove the stems from the big shiitake mushrooms and cut the caps into thirds (you should end up with three wide strips). Trim the scallions and separate the white and light green parts from the dark green parts. Thinly slice all the white parts cross-wise and set aside. Slice 3 of the scallion greens on an angle and reserve for garnish. Keep the other scallion greens for another use or discard. Trim the radishes and slice very thinly and reserve for garnish. Pat the filet mignons dry and season with salt and pepper. Allow to come to room temperature as you prep the rest of the ingredients. Peel the ginger and thinly slice. Crush and roughly chop the garlic cloves.
Heat a slick of canola oil in a 4 quart pot over medium high until very hot. Add the baby shiitake mushrooms and cook for 4-5 minutes or until beginning to brown in spots. Add the garlic and ginger and cook for about 1 minute or until fragrant, begin careful not to burn the garlic. Add the soy sauce, water, and sliced scallion whites and bring to a boil. Reduce heat and simmer as you prepare the rest of the ingredients.
Bring a small saucepan of water (enough to cover two eggs) to a boil, once boiling, gently place two eggs in the water and boil for precisely 7 minutes. Remove from heat and immediately immerse in cold water to stop the cooking process. Peel and cut in half. Season lightly with salt, pepper, and a touch of shichi-mi tōgarashi if using.
While the eggs are cooking, heat a bit of canola oil over medium high in a medium-sized skillet. Once very hot and almost smoking, add the filet mignons and cook for 3-4 minutes or until you have a nice crusty sear on the bottom. Flip gently and cook an additional 3-4 minutes. During the last minute of cooking, add 2 tablespoons of butter to the skillet and tilt the skillet forward, using a spoon to baste the top of the filet with the butter. After 4 minutes, remove from heat and rest for 10 minutes.
Add the sliced shiitake caps to the remaining hot butter and cook for 5-7 minutes or until beginning to brown and crisp up around the edges. Season with salt and pepper.
To serve: Divide noodles between bowls and ladle the broth over top. Top with the filet mignon. Arrange the eggs, radishes, scallions, and shiitake mushroom caps around the rest of the bowl. Sprinkle with a bit of shichi-mi tōgarashi. Enjoy!