Jan 31, 2012

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

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 0.5 lb button mushrooms
  • 0.25 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
  • 0.5 tsp dried thyme
  • 0.333 cup extra-virgin olive oil
  • 0.125 tsp freshly ground black pepper
  • 1.25 tsp kosher salt


  • 1 tsp sherry vinegar or red wine vinegar


  • 2 tbsp unsalted butter


  • 2 Earl Grey tea bags

Special Equipment

  • 12" cast-iron skillet
  • spice mill



  • 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


  • 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


  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.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

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


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Alan H

Perfect Recipe!

Starting a new grilling season for 2015 and this recipe was first up on our list of Weber recipes to grill. This was a nice easy recipe to make as I already had all the ingredients and spices on hand and the recipe itself was not too complicated or time consuming. The tea-rub really gave the filets a ton of flavor and the mushrooms were incredible as well. I was short one filet, but I substituted a porterhouse steak and the rub worked it's magic just as well as on the filets! I'm sure the rub paste would be great on any cut of steak.
This recipe made a perfect 1-2 dinner combo, we had homemade cold potato salad and a can of corn on the side to round out a great Sunday dinner. My stepson gave this a solid 10 out of 10 rating and the rest of the family concurred. My Weber Grill and 'Weber's Way To Grill' book have me well on my way to reaching grilling immortality, possibly before the end of this grilling season!
Thanks Jamie, keep the recipes coming, I'll be grilling them!

Type of Griller


Would you recommend this recipe? YES

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Tea-Rubbed Filet Mignon Steaks with Buttery Mushrooms