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Oct 28, 2011

Tea-Rubbed Filet Mignon Steaks with Buttery MushroomsRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

5 Reviews

YouTube Video
Serves: 4 // Prep time: 25 minutes | Grilling time: 11 to 13 minutes | Special equipment: spice mill, 12-inch cast-iron skillet

Grocery List

Fresh Produce

  • 8 oz button mushrooms
  • .25 oz fresh Italian parsley
  • 4 garlic cloves

Meat / Poultry / Seafood

  • 4 filet mignon steaks, each about 8 oz and 1½" thick

Oil and Spices

  • 1 tsp black peppercorns
  • 1 tsp dried tarragon
  • .5 tsp dried thyme
  • .5 cups extra-virgin olive oil
  • .25 tsp freshly ground black pepper
  • 1.25 tsp kosher salt

Condiments

  • 1 tsp sherry vinegar or red wine vinegar

Dairy

  • 2 tbsp unsalted butter

Other

  • 2 Earl Grey tea bags

Special Equipment

  • 12" cast-iron skillet
  • spice mill

Ingredients

Paste

  • 2 teaspoons (about 2 tea bags) Earl Grey tea leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dried tarragon
  • 1 teaspoon kosher salt
  • ½ teaspoon dried thyme
  • 3 tablespoons extra-virgin olive oil

  • 4 filet mignon steaks, each about 8 ounces and 1½ inches thick, trimmed of excess fat

Mushrooms

  • ½ pound button mushrooms
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 large garlic cloves, thinly sliced
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup roughly chopped fresh Italian parsley
  • 1 teaspoon sherry or red wine vinegar

Instructions

  1. In a spice mill, whirl the tea leaves, peppercorns, tarragon, salt, and thyme until finely ground. Pour the spice mix into a bowl, add the oil, and stir to make a paste.

  2. Brush all sides of each filet with the paste. Let stand at room temperature for 15 to 30 minutes before grilling.

  3. Before you grill the steaks, prepare the mushrooms and have all the other ingredients in place. Lay the mushrooms on their sides. Cut off a ¼-inch slice lengthwise, and then roll the mushrooms over so the flat sides are on your cutting board and the mushrooms no longer roll around. Then cut the mushrooms lengthwise into ¼-inch slices.

  4. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  5. Brush the cooking grates clean. Grill the steaks over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 11 to 13 minutes for medium rare, turning once. Remove from the grill and let rest while you sauté the mushrooms.

  6. In a 12-inch cast-iron skillet over high heat (on your grill’s side burner or on your stove top), melt the butter with the olive oil. Add the mushrooms and spread them out in a single layer so that most of them are touching the bottom of the skillet. Cook the mushrooms without moving them for 2 minutes. Stir the mushrooms, and then add the garlic, salt, and pepper. Cook until the mushrooms are barely tender, 2 to 3 minutes, stirring 2 or 3 times. Add the parsley and vinegar. Mix well. Season to taste with salt and pepper, if needed. Spoon the hot mushrooms over the steaks.

5 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Sep 6, 2013

John P

The mushrooms are almost the star...almost!

My favorite way to prepare a filet mignon steak! Mushrooms alone are outstanding, I used Twinning’s Earl Grey tea bags that contain bergamot which adds a citrus flavor, and not all Earl Grey teas have bergamot. I used a dry Spanish sherry but have made it with red wine vinegar with equally impressive results. Way to grill? Way to go Jamie! Home Run!

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Feb 25, 2014

David W

Amazing construction

I have owned Weber grills for the past 30 years and I am now on number 3. I purchased an all stainless steel Genesis S-310 about 5 yrs ago and absolutely love it. It's large enough to cook for a group of 10-15 people, the heat is even throughout and it is built solid.

The reason I am taking time to write this is something amazing took place last week. A severe storm with enormous winds struck central Florida around 6PM Wednesday night. Our grill has a cover and is located 25 feet from our pool. The entire area is screened, yet the wind was so severe in a matter of seconds our huge grill was in the bottom of our pool along with 2 lounge chairs. The grill was upside down, submerged for almost 24 hours. Three friends of mine helped me "fish" it out of the pool and I let it dry out the entire day. My main concern was the starter, however, after blowing out the lines it ignited each of the 3 burners like a charm. The only damage was my cover was torn and I need to replace it.

You build a top quality product and that's why I am a loyal customer of yours.

PS I would love for your CEO Tom Koos, could get a copy of this to let him know that his products are indestructible.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Tea-Rubbed Filet Mignon Steaks with Buttery Mushrooms

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