How does Filet Mignon work on hibachi?

Filet Mignon Hibachi

Short answer: Filet mignon is a +$10/head upgrade on the two-protein or three-protein package. We source center-cut 6-8 oz filets, cooked to each guest's preference on the hot griddle with garlic butter and a sear-crust finish. Common at anniversaries, retirement parties, and milestone birthdays.

Why upgrade to filet

Standard "steak" on our menu is sirloin — delicious, but filet mignon is the premium cut. Butter-smooth, more tender, and genuinely restaurant-caliber at $10 extra. For milestone events (50th birthday, 25th anniversary, retirement) the upgrade is almost always worth it.

How we cook it on the griddle

6-8 oz center-cut filet, seasoned simply (salt, pepper, garlic butter), seared on the griddle at 500°F to the guest's preferred doneness (medium-rare is standard). The chef bastes with butter during the sear for the restaurant-quality crust. Rests briefly before plating.

Pairs with

Filet + lobster = the "surf and turf" of hibachi, +$25/head total. Filet + shrimp = classic. Filet + scallops = next-level.

Serving sizes

6 oz for standard portion, 8 oz on request. One filet per guest on the 2-protein (replaces the standard steak); one filet + two other proteins on 3-protein.

Other proteins

Ready to book?

$35-$60/person all inclusive. $500 event minimum. All 67 FL counties.

Book online Call (352) 651-3827