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.
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.
- 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 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.
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