Grilled Filet Mignon
When you want something fancy for dinner, you can't go wrong with Grilled Filet Mignon. It's quite possibly one of the most tender, juicy, and delicious steaks you'll ever have.
Servings: 4 servings
- 4 6-oz fillet mignon steaks
Mushroom Compound Butter
- 8 Tablespoons salted butter softened
- 2 Tablespoons shallots minced
- 2 teaspoons olive oil
- 2 cloves garlic
- 1 pound baby portobello or cremini mushrooms cleaned and finely chopped
- ¼ cup red wine
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons fresh cracked pepper
- 2 Tablespoons kosher salt
- 2 Tablespoons smoked paprika
- 1 Tablespoon crushed red pepper flakes
- 1 Tablespoon crushed coriander seeds (not ground)
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons cayenne pepper
Rest the steaks. Take the steaks out of the refrigerator and set them on the counter while you prepare the mushroom compound butter.
Cook the mushrooms. Preheat a large skillet over medium heat. Add 2 teaspoons olive oil to the pan. Add the shallots and cook for 2 minutes. Add the garlic cook for another 2 minutes. Turn the heat to medium-low and add in the cleaned and chopped mushrooms. Cook for an additional 8-10 minutes until the mushrooms turn brown and soft, and they have reduced in volume by half, stirring occasionally.
Add the wine. Increase the heat to medium-high, and add in the red wine. Cook for an additional 1-2 minutes until the mushrooms have absorbed all the red wine liquid. Remove form heat and allow to cool completely.
Make the mushroom compound butter. Stir the mushroom and red wine mixture in with the softened butter. Set aside.
Season the steak. Season the steaks on both sides with the steak rub.
Preheat the grill. Preheat your preferred grill for 2-zone cooking. Aim for 225 degrees F if using a pellet smoker, or an overall temp of 350 degrees F if using a gas or charcoal grill.
Grill the filet mignon. Place the steaks on the grill grates over indirect heat, close the lid, and cook until the steaks are 10 degrees away from your target temperature , flipping once halfway through (Rare = 115 degrees F, Medium Rare = 125, Medium = 135, Medium Well = 145, Well = 150 degrees F). This will take approximately 45 minutes if cooking your meat to medium rare.
Prep your serving platter. While your steaks are cooking, prepare your serving platter by placing a spoonful of the compound butter on the platter where each steak will go after it is finished cooking.
Sear the steaks. Transfer steaks to the direct heat to sear. If you have a pellet smoker, you can remove the steaks from the heat and increase the temp to sear, or you can sear in a cast iron skillet. Sear for a couple minutes per side until the steaks reach your preferred target internal temperature. (Rare = 125 degrees F, Medium Rare = 135, Medium = 145, Medium Well = 155, Well = 160 degrees F).
Rest and serve. Remove the steaks to the serving platter and place each steak directly over the compound butter on the platter. Top with more compound butter and rest for 10 minutes while the butter melts. Serve and enjoy.
This recipe will make more butter than you'll need for 4 steaks. It'll likely cover up to 8 steaks in case you plan on doubling this recipe.
Calories: 264kcal | Carbohydrates: 6g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 212mg | Potassium: 449mg | Fiber: 2g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg