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.

What you will need for medium-rare filet mignon & sautéed mushrooms:

  • Filet Mignons
  • Whole black peppercorns
  • Kosher salt
  • Olive oil
  • Butter
  • Mushrooms
  • Butter
  • Salt and Pepper
  • Cast Iron Pan
  • Foil

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!

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Medium-Rare Filet Mignon & Sautéed Mushrooms


Units Scale


  • 2 Filet Mignon 6-8 ounce portions
  • 2 tablespoons whole black peppercorns
  • 1 tablespoons kosher salt
  • 2 tablespoons olive oil
  • 4 tablespoons butter (cold)


  • 810 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.

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.

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.

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.

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.

  • Prep Time: 20
  • Cook Time: 20
  • Category: dinner
  • Method: grilling
  • Cuisine: American

Keywords: steak, mushrooms, medium-rare filet mignon, steak dinner

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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

    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

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