Filet mignon meets umami in the ultimate steakhouse upgrade. Charcoal-grilled filets topped with creamy miso hollandaise that balances rich butter with funky, salty miso and a kick of hot sauce. This is date night cooking that looks fancy but comes together in under an hour.
Why This Recipe Works
Filet mignon is the most tender cut of beef, but it's also the leanest—which means it needs help in the flavor department. Dry brining for 1-2 hours seasons the meat throughout while drawing out surface moisture for better searing. Charcoal adds the smoky depth that filet lacks on its own.
The miso hollandaise is what makes this special. Traditional hollandaise is rich and buttery but one-dimensional. Adding white miso paste brings umami funk and saltiness that cuts through the fat while hot sauce adds brightness and heat. The result is a sauce that complements the beef instead of smothering it.
The reverse-sear technique—indirect cooking first, then high-heat sear—gives you edge-to-edge medium-rare with a thick, caramelized crust. This is how steakhouses do it, and it's foolproof on the Konnected Joe.
Why the Konnected Joe is Perfect for This
The Konnected Joe brings precision to the filet cook. With digital temperature controls and real-time monitoring via WiFi, you can dial in exact temps for the indirect phase without constantly checking. Set it to hold 250°F, and it maintains that temp hands-free while you prep the sauce.
The Automatic Fire Starter means you're not fumbling with chimney starters or waiting 20 minutes for coals to ash over. Hit the button, and you're ready to cook in minutes. For a recipe where timing matters—steaks cooking while you blend hollandaise—this automation is clutch.
The Kontrol Board's 24-hour temperature graphing lets you track exactly how your steaks progressed, which is perfect for learning the reverse-sear technique. You'll see when they hit 125°F and can adjust future cooks accordingly.
