Medium-Rare Filet Mignon & Sautéed Mushrooms

How to cook the perfect medium-rare filet mignon using a grill and cast iron pan.

Course grilling

Cuisine American, grilling

Keyword beef, filet mignon, grilling, steak

Prep Time 20

Cook Time 20

Total Time 40

Servings dinners

Calories 575kcal

Author Bruce and Dina Miller

Equipment

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

Ingredients

Steaks:

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

Mushrooms

8-10 ounce portabella mushrooms
4 tablespoons butter
Fresh ground black pepper
1 teaspoon sea salt

Instructions

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.

Notes

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.

Nutrition