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!

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
  • Knife



  • 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.


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

    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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