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Eggs
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Filet Mignon

Cuisine

Beef & Lamb

Category

Grill

The Filet Mignon recipe elevates this tender cut of beef with a simple yet delicious preparation. Seasoned with a blend of salt, pepper, and herbs, the filet mignon is cooked to perfection over the grill, resulting in a beautifully seared crust and a juicy, melt-in-your-mouth interior. Finished with a touch of butter, this recipe delivers a gourmet steak experience that’s perfect for any special occasion or a luxurious weeknight dinner.

Filet Mignon

Ingredients

  • 4 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 1 tablespoon butter
  • 11⁄2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
  • 1⁄4 cup minced shallots
  • 11⁄2 cups beef broth
  • 1⁄2 teaspoon chopped fresh thyme or 1⁄4 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Directions

  1. Set the Egg to direct cooking 600°F/316°C

  2. Cook steaks 2 minutes, flip, cook 2 more minutes, then flip one last time and cook for 2 additional minutes
  3. Check internal temperature with food thermometer for doneness
  4. Remove to platter, season with salt and pepper, as desired
  5. Keep warm

  6. Set the Egg to indirect cooking at 350°F/177°C

  7. In a Stir Fry and Paella Pan, heat butter until melted
  8. Add mushrooms and shallots

  9. Cook and stir 3 to 5 minutes or until mushrooms are tender and browned

  10. Add beef broth and thyme to pan, stirring until browned bits attached to bottom of pan are dissolved

  11. Bring to a boil

  12. Combine cornstarch and water in small bowl

  13. Stir into mushroom mixture

  14. Cook 2 minutes or until sauce thickens, stirring occasionally
  15. Season with salt and pepper, as desired
  16. Serve steaks with sauce

Recipes