Bruce knows how to cook a medium-rare filet mignon on a grill, and it is perfect every time. We really like the flavor of the steak to shine, so for seasoning, we use just a course mixture of crushed peppercorns and kosher salt with a little olive oil.
If you prefer your steak well done, just add a few minutes to the cooking time. We both enjoy a medium-well filet mignon, but Bruce likes it on the redder side.
What you will need for medium-rare filet mignon & sautéed mushrooms:
- Filet Mignons
- Whole black peppercorns
- Kosher salt
- Olive oil
- Salt and Pepper
- Cast Iron Pan
What are internal temperatures for steak?
- RARE: 125° F 52 ° C: Cool red center, tender texture.
- MEDIUM RARE: 135° F 57 ° C: Warm red center, perfect steak texture.
- MEDIUM: 145° F 63 ° C: Hot, slightly pink center, firmer texture.
- MEDIUM WELL: 150° F 66 ° C: Mostly brown center, firmer texture.
- WELL DONE: 160° F 71 ° C: No color, very firm and much drier.
How do I ensure I do not over-cook my steak?
Pull the steak off the heat 5 degrees lower than final temperature for your desired doneness. Bruce has been cooking steaks for over 30 years, so he does it by feel. For medium-rare, it should feel like your cheek: tender and soft but still fleshy. If you want a medium steak, touch your chin: The steak should still be tender, but with some resistance. If unsure, use a meat thermometer.
What should I serve with my steak?
We like to serve our steak with piping hot double cheddar popovers and asparagus! A nice side salad also is the perfect pairing!
- 1 Large Cast iron pan
- 1 Small Cast iron pan
- 2 Filet Mignon 6-8 ounce portions
- 2 tablespoons whole black peppercorns
- 1 tablespoons kosher salt
- 2 tablespoons olive oil
- 4 tablespoons butter cold
- 8-10 oz portabella mushrooms
- 4 tablespoons butter
- Fresh ground black pepper
- 1 teaspoon sea salt
Prepare the steaks:
- Grind the peppercorns and salt until no large chunks remain. Spread pepper mixture out onto a plate. Coat steaks in olive oil and dip each side in the pepper mixture.2 Filet Mignon 6-8 ounce portions, 2 tablespoons whole black peppercorns, 2 tablespoons olive oil
Prepare the mushrooms:
- Quarter the mushrooms and place in a small cast iron pan. Cut butter into 16 pieces and place over mushrooms. Add 5-6 grinds fresh pepper and salt.8-10 oz portabella mushrooms, 4 tablespoons butter, Fresh ground black pepper
Time to grill!
- Prepare your grill. Place the mushroom pan on the hot grill. Stir the mushrooms occasionally so they do not burn.
- Place steaks on grill. At the same time, place a cast iron skillet on grill. Sear steaks for 2 minutes on each side, for rare, and 3 minutes each side for medium-rare.2 Filet Mignon 6-8 ounce portions
- Now place the steaks in the cast iron pan that has been heating up on the grill. Top each steak with 1 tablespoon of butter and cook for 2 minutes. Turn the steaks over in the pan, top with remaining butter and remove the steak pan from the heat and cover with foil. After 2 minutes remove the steaks from the pan, place on a plate and cover with foil. Allow steak to rest for 6-8 minutes.4 tablespoons butter
- Place each steak on a plate and top with mushrooms. Add a side of steamed asparagus.
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Everything looks delicious! Love how the steaks are finished off in a cast-iron butter bath!
Bruce and Dina Miller
We love a perfect medium rare steak! And the butter bath is the bomb! Thank you!
Dina and Bruce
Oh wow! Such a fantastic meal. The filet mignon looks absolutely amazing, especially paired with those double cheddar popovers.