android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Filet Mignons with Seared Mushrooms and Red Wine Vinaigrette

Difficulty: medium
Fuel Type: Gas
  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    14 to 18 mins

Ingredients
Instructions

the Ingredients

Mushroom Red Wine Steak
  • 6 ounces 4 beef tenderloin steaks, each about 1¼ inch, 3 centimeters thick
  • Extra-virgin olive oil
  • salt
  • Freshly ground black pepper
  • 2 ounces 3 slices thick-cut bacon, cut into ¼ inch dice
  • ½ small red onion, finely diced

Vinaigrette

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

Special Equipment

  • perforated grill pan
  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.
  • In a medium frying pan over medium-low heat on the stove, cook the bacon and onion until the bacon is crisp and the onion is tender, 6 to 8 minutes, stirring occasionally. Remove from the heat.
  • In a small bowl whisk together the vinegar, mustard, and garlic. Gradually whisk in the oil until emulsified and then whisk in the salt and pepper. Put the mushrooms into a medium bowl, add 1/4 cup 60 milliliters of the vinaigrette, and mix to coat well. Set aside the remaining vinaigrette.
  • Prepare the grill for direct cooking over high heat (450° to 550°F) and medium heat (350° to 450°F).
    Prepare the grill for cooking over high heat (500°F) and medium heat (400°F).
  • Place a perforated grill pan over medium heat, close the lid, and preheat for 10 minutes.
  • 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. Do not move the mushrooms until the undersides are nice and brown. At the same time, grill the steaks over direct high heat, with the lid closed, until an instant-read thermometer inserted in the center registers 125°F (or your preferred doneness), 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
    Spread the mushrooms in a single layer on the grill pan and cook over medium heat, with the lid closed, until golden brown and tender, 6 to 8 minutes, turning once or twice. Do not move the mushrooms until the undersides are nice and brown. At the same time, grill the steaks over high heat, with the lid closed, until an instant-read thermometer inserted in the center registers 125°F (or your preferred doneness), 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
  • When the mushrooms are ready, transfer them to the pan with the bacon and onion and warm over medium heat on the stove for about 1 minute, stirring often. Add the chives and mix well. Serve the steaks warm with the mushroom mixture spooned on top. If you like, whisk the remaining vinaigrette to recombine, then drizzle a little over each steak.

let's Gear up

Recommended Tools

More Red Meat recipes

You May Also Like