Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

Recipe from Weber’s New Real Grilling™ by Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    14 to 18 mins


the Ingredients

20151023095352 Row Redmeat 47
  • Completed step 4 beef tenderloin steaks, each about 6 ounces and 1¼ inches thick
  • Completed step Extra-virgin olive oil
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step 3 slices thick-cut bacon, cut into ¼-inch dice
  • Completed step ⅓ cup finely diced red onion


  • Completed step ¼ cup extra-virgin olive oil
  • Completed step 3 tablespoons red wine vinegar
  • Completed step 2 teaspoons Dijon mustard
  • Completed step 2 garlic cloves, minced
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step 8 ounces cremini mushrooms, stems removed, each cut into quarters
  • Completed step 2 tablespoons finely chopped fresh chives

Special Equipment

  • perforated grill pan

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  • Brush the steaks on both sides with oil and season generously with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over high heat (450° to 550°F) and medium heat (350° to 450°F) and preheat a perforated grill pan over medium heat. 
  • In a skillet over medium-low heat on the stove, cook the bacon and onion until the bacon is crisp, 6 to 8 minutes, stirring occasionally. Remove from the heat.
  • Combine the vinaigrette ingredients and whisk until smooth. Put the mushrooms in a medium bowl and add ¼ cup of the vinaigrette. Mix well. Reserve the remaining vinaigrette. 
  • Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
  • While the steaks cook, spread the mushrooms in a single layer on the grill pan and cook over direct medium heat, with the lid closed, until golden brown and tender, 6 to 8 minutes, turning once or twice. Don’t move the mushrooms until the bottom sides are nicely browned. Transfer the mushrooms to the skillet with the bacon and onions and warm over medium heat for about 1 minute, stirring often. Add the chives and mix well. Serve the steaks warm with the mushroom mixture spooned on top. Whisk the reserved vinaigrette and drizzle some, if desired, over each steak. 

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