Grilled Filet Mignon with Mushroom Brown Butter Sauce Recipe
Filet Mignon with Mushroom Brown Butter Sauce is a fantastic steak recipe for a special occasion or holiday meal. Filet Mignon is incredibly tender with a buttery flavor and topped with a decadent brown butter mushroom sauce, your mouth will water for days.
Servings: 4 people
Cost: $100
Equipment
Ingredients
- 4 12 ounce filet mignon steaks
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons kosher salt
- 1 ½ tablespoons coarse ground pepper
- 1 ½ tablespoons granulated garlic
Brown Butter Sauce
- 1 tablespoon extra virgin olive oil
- 8 tablespoons unsalted butter (plus 1 tablespoon for sauté)
- 6 ounces cremini mushrooms, cleaned and sliced
- 2 tablespoons diced shallots
- 2 cloves garlic cloves, minced
- 2 tablespoons diced fresh sage
- ½ teaspoon kosher salt
Instructions
For the Grilled Filet Mignon
- Remove filet from the refrigerator. Pat dry and allow them to come to room temperature (30 minutes to 1 hour).
- While filets are coming to room temperature, prepare grill for two zone or direct indirect method. Ideally the temperature directly above the charcoal is over 500 degrees.
- Lightly coat the steaks with olive oil. Combine the salt, pepper, and garlic in a small bowl and apply liberally to the steaks, including the sides.
- Place the steaks over direct heat for 2 minutes (enough to get a sear, but not burned). Flip the steaks and cook the other side for additional 2 minutes.
- Move the steaks to the indirect side of the grill, and finish cooking until the internal temperature of the steak is 125 - 130 degrees F for rare (or longer for your preferred finishing temperature). Remove steaks and let rest. While resting prepare the brown butter.
For the Mushroom Brown Butter Sauce
- In a large skillet over medium heat, add one tablespoon of butter and one tablespoon olive oil. Allow butter to melt and then add mushrooms. Saute mushrooms for 10 - 12 minutes to brown and slightly caramelize.
- After 10 - 12 minutes add shallots and garlic, and saute for additional 4 minutes to soften. Remove the mushroom, shallot, garlic mixture from the pan and set aside.
- In the same pan, add the remaining 8 tablespoons of butter over medium heat. Bring butter to a small simmer, stirring occasionally for additional 10 minutes or until the butter starts turning brown and has a nutty aroma. Add back the mushrooms, shallots, and garlic mixture to the brown butter. Finally add salt and sage and immediately remove from heat, stirring to combine.
- Spoon brown butter over the steak and serve.
Video
Nutrition
Calories: 331kcal | Carbohydrates: 7g | Protein: 3g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 61mg | Sodium: 2916mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
