Medium-Rare Filet Mignon & Sautéed Mushrooms

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.

Here’s a list of the ingredients and equipment you need to make medium rare steaks and why each one is important:

Ingredients for medium-rare filet mignon & mushrooms

Filet Mignons – These are the star of the show, the steak cuts you’re cooking to perfection.
Whole black peppercorns – Used to create a peppery crust on the steaks for added flavor and texture.
Kosher salt – Seasoning the steaks with salt enhances their natural flavors and helps create a delicious crust.
Olive oil – It’s important for searing the steaks and preventing them from sticking to the pan.
Butter – Adds richness and flavor, and is often used for basting the steaks.
Mushrooms – A classic side dish that pairs wonderfully with steak and adds a savory element to the meal.
Salt and Pepper – Used to season the mushrooms and enhance their taste.

Equipment Needed:

Cast Iron Pan – Essential for searing steaks at high heat. Cast iron pans distribute and retain heat evenly, allowing you to achieve a beautiful sear and cook the steaks to medium rare perfection.
Foil – Can be used for tenting the steaks after cooking to allow them to rest, ensuring they stay juicy and tender.

Each of these ingredients and equipment items plays a specific role in creating a delicious medium rare steak and a complementary side dish. From seasoning and searing the steaks to sautéing mushrooms and resting the meat, they all contribute to a satisfying dining experience.


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!

If you love steak, you are gonna wanna check out our post on how to store raw steaks properly in the fridge.

Medium-Rare Filet Mignon & Sautéed Mushrooms

How to cook the perfect medium-rare filet mignon using a grill and cast iron pan.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: grilling
Cuisine: American, grilling
Keyword: beef, filet mignon, grilling, steak
Servings: 2 dinners
Author: Bruce and Dina Miller


  • 1 Large Cast iron pan
  • 1 Small Cast iron pan
  • Grill
  • Plates
  • Foil
  • Tongs



  • 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 ounce 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 ounce 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.


You will remove the steak when internal temperature is 5 degrees lower than the final doneness. You will want a final temperature of 130°-135°F for medium-rare.
Tried this recipe?Let us know how it was!

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Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.


  1. Elaine Reply

    5 stars
    Everything looks delicious! Love how the steaks are finished off in a cast-iron butter bath!

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply


      We love a perfect medium rare steak! And the butter bath is the bomb! Thank you!

      Dina and Bruce

  2. Tara Reply

    5 stars
    Oh wow! Such a fantastic meal. The filet mignon looks absolutely amazing, especially paired with those double cheddar popovers.

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