Carl Von Luger Teriyaki Glazed Fillet Mignon

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Chef Michael at Carl Von Luger Steak and Seafood takes time out from his busy schedule to prepare a mouth-watering Pan Seared Teriyaki Glazed Fillet Mignon with 3 shrimp sautéed swish chard and spinach.

Teriyaki Glazed Filet Mignon with
Shrimp over Green Onion Mashed and Sautéed Greens



Green Onion Mashed

2 each Idaho Potatoes

½ Cup Whole Milk

2 T Salted Butter

Salt & Pepper

¼ Cup Scallions, Sliced


Teriyaki Glaze

¼ Cup Soy Sauce

2 T Sugar

1 T Honey

½ Cup Pineapple Juice

1 T Sesame Oil

1 T Fresh Ginger, Grated

I each Garlic Cloves, Minced


2 each 8 oz. Fillet Mignon, Center Cut


Salt & Pepper 


6 each 8/12 of Shrimp


Sautéed Greens

4 Cups Spinach & Swiss Chard Blend

1 T Garlic, Minced

½ t Ginger, Minced

1 T Sesame Oil

Salt & Pepper



Preheat Oven to 400 degrees Fahrenheit.

  1. Peel potatoes and cut into 1/3’s. Place in pot and cover with water. Cook until done, approximately 25-30 minutes. Drain water and mash with masher mix in milk and butter and season with salt and pepper and green onions.

  2. Combine all glaze ingredients in small saucepan over medium heat and bring to boil. Reduce heat to a simmer to reduce sauce to a syrupy consistency is achieved.

  3. Pan sear steaks in a sauté pan over high heat and finish in oven  (400) to desired temperature is achieved.

  4. Once steaks are cooked remove from pan and discard oil. Place pan over medium heat and add I T of oil, sauté shrimp in oil until cooked thoroughly, approximately 4-6 minutes.  

  5. Heat sauté pan over high heat and add minced garlic until lightly browned. Add Spinach and Swiss chard and move quickly to wilt. Add ginger and season with salt and pepper to taste. Drain liquid and set aside.

To Assemble:

  1. Place mashed potatoes on your choice of plate. Place the sautéed greens on top of mashed followed by steak and then shrimp. Lightly glaze shrimp and steak with the Teriyaki glaze. Serve immediately. Enjoy!