Grilled filet mignon with mushroom sauce
Are you a year-round griller and still looking for THE barbecue recipe for fall? Then here's the solution. Juicy filet mignon with a fresh mushroom sauce. Super easy and super tasty, this dish will take your barbecue into the cool fall. So forget about keeping the barbecue under cover in winter and use it all year round. But don't get it wrong, of course this dish is a real hit at any time of year!
Preparation time 15 minutes
Cooking time 20 minutes
Ingredients
Ingredients for 4 portions
For the fillet
- 4 filet mignon steaks, 350 g each
- 2 tbsp olive oil
- 1 ½ tbsp salt
- 1 ½ tbsp coarsely ground pepper
- 1 ½ tbsp garlic powder
For the sauce
- 170 g mushrooms
- 8 tbsp unsalted butter (plus 1 tbsp for browning)
- 2 tbsp shallots
- 2 tbsp sage
- 1 tbsp olive oil
- ½ tsp salt
- 2 cloves of garlic
Preparation
Fillet
- Pat the fillet steaks dry and bring to room temperature. Preheat the grill to a high temperature.
- Brush the fillet steaks lightly with olive oil. Mix the salt, pepper and garlic powder in a small bowl and apply generously to the fillet steaks.
- Grill the fillet steaks for 2 minutes, turn over and cook for a further 2 minutes on the other side. Remove the fillet steaks from the grill.
- Turn the grill down to a low temperature.
- Continue grilling the fillet steaks at a low temperature until they have a core temperature of 51-55 °C for rare or the desired cooking result has been achieved.
- Remove the fillet steaks from the grill and leave to rest.
Mushroom sauce
- melt 1 tablespoon of butter in a large frying pan over a medium heat and add 1 tablespoon of olive oil.
- Clean and slice the mushrooms. Dice the shallots and sage. Chop the garlic cloves.
- Once the butter has melted, add the mushrooms and sauté for 10-12 minutes to brown and lightly caramelize.
- After another 10-12 minutes, add the shallots and garlic and sauté for 4 minutes.
- Remove the mushroom mixture from the pan and set aside.
- In the same pan, add 8 tablespoons of butter over a medium heat. Cook butter over low heat, stirring occasionally, until it begins to brown and take on a nutty flavor.
- Add the mushrooms to the butter, salt and sage, remove from the heat immediately and stir to combine. Brush the fillet steak with brown butter and serve.
