Grilled Filet Mignon with Mushroom Sauce

Grilled Filet Mignon with Mushroom Sauce
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Nothing beats a beautiful juicy filet mignon for a special holiday meal. But if you’re paying upwards of $20 a pound for premium beef, you want to make sure it comes off the grill with perfection.

The key to grilling a perfect filet is to understand a few basics about grilling steaks. First, get the grill hot enough. Hearing the sizzle when the steak hits the grill is key to achieving that perfect outer crust. Once the grill preheats on medium high for 15 minutes, hold your hand above the grates. If you have to remove your hand after 2-3 seconds, the grill is hot enough.

Then, take the steak’s temperature with a digital probe thermometer. Inserting the probe into the center of the steak, look for a reading of 130-135°F for medium rare. Err on the side of caution, because you can always add — but you can’t take away. If the steak is a little underdone for your taste, just pop it in the microwave for 15 seconds or so.

Top your masterpiece with a luxurious mushroom sauce that takes just minutes to make, but tastes like those complicated sauces from a steakhouse. Grilled Filet Mignon with Mushroom Sauce will put everyone in a festive holiday mood.

Grilled Filet Mignon with Mushroom Sauce

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 2 servings

Serving Size: --

Calories per serving: --

Fat per serving: --


  • 2 tablespoons butter
  • 16 ounces sliced Baby Bella mushrooms
  • 3 cloves of garlic, minced
  • 1 shallot, minced
  • ¼ cup dry red wine
  • 1 cup beef broth
  • ½ cup heavy cream
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 2 1 ½-inch- thick filet mignons
  • Spray oil


  1. Melt the butter in a large sauté pan over medium high heat.
  2. Add the mushrooms and sauté them until they’re brown, and any mushroom liquid has evaporated.
  3. Add the garlic, shallot and red wine. Continue cooking until the wine has evaporated.
  4. Add the beef broth and continue cooking until the broth has been reduced by half. Then, add the cream, thyme, salt and pepper. Continue cooking until the sauce has thickened, about five minutes. Reserve.
  5. Preheat the grill to medium high. Liberally salt and pepper both sides of the filets and spray one side of each steak with spray oil.
  6. Add the steaks to the grates, oil side down, and grill for five minutes.
  7. Spray the tops of the steaks with oil and flip. Grill another five minutes or until the steaks reach an internal temperature of 130°F for medium rare, as measured with a digital probe thermometer.
  8. Warm the mushroom sauce if necessary and serve with the steaks.


This recipe can be easily doubled.




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