Name: Filet Mignon Culture Awards Dinner: Korean-American BBQ Filet with Soy-Gochujang Butter and Kimchi Smashed Potatoes
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 filet mignon steaks (6 oz each), trimmed; 1 tbsp neutral oil (e.g., grapeseed or canola); Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tbsp unsalted butter, softened; 1 tbsp gochujang (Korean chili paste); 1 tbsp low-sodium soy sauce; 1 tsp lemon zest; 1 tbsp minced chives; 1.5 lbs baby Yukon Gold potatoes, halved; 1/2 cup kimchi, finely chopped; 2 tbsp sour cream; 2 tbsp unsalted butter (for potatoes); 2 scallions, thinly sliced; 1 tbsp toasted sesame seeds (garnish)

Filet Mignon Culture Awards Dinner: Korean-American BBQ Filet with Soy-Gochujang Butter and Kimchi Smashed Potatoes

CookwithNewsletter

Inspired by the gloriously chaotic spirit of the Las Culturistas Culture Awards, this dish is a playful, flavor-layered mashup worthy of a Beef Award. Filet mignon gets the Korean BBQ treatment with a bold soy-gochujang butter—umami, spicy, and citrus-bright—that bridges classic steakhouse and K-food hall vibes. Creamy smashed Yukon potatoes are laced with tangy kimchi and scallions, doubling down on the flavor chaos. It’s a maximalist, conversation-starting dinner that’s both iconic and a bit ridiculous—just like the awards themselves.

Ingredients

Instructions

Bring filets to room temperature, then pat dry. Season generously with salt and pepper on all sides.
Make the Soy-Gochujang Butter: In a small bowl, mix 2 tbsp softened butter, gochujang, soy sauce, lemon zest, and chives until smooth. Set aside in the fridge.
Boil potatoes in salted water until fork-tender, 12-15 minutes. Drain and return to pot. Add 2 tbsp butter, sour cream, chopped kimchi, and smash with a potato masher for a chunky, textured mix. Fold in scallions. Taste and season with salt if needed. Keep warm.
Heat a cast iron skillet or heavy pan over medium-high. Add oil. When shimmering, sear filets 3-4 minutes per side for medium-rare, turning once. (Adjust time for thickness or desired doneness.)
Transfer steaks to a plate to rest 5 minutes. Top each with a generous dollop of Soy-Gochujang Butter to melt over the meat.
Serve each filet alongside a mound of kimchi smashed potatoes. Sprinkle steaks with toasted sesame seeds and extra chives if desired.