Grilled Filet Mignon with Mushroom Brown Butter Sauce

For an intimate rendezvous under a starlit night, decadent tenderloin perfectly grilled sets the mood. Grilled Filet Mignon with Mushroom Brown Butter Sauce delivers and highlights a cut known for its tenderness, seared to build a refined crust while protecting the buttery center. After the steak rests, a brown butter sauce with sautéed mushrooms adds richness and depth, creating a finish that complements the beef without distraction.

Filet mignon responds best to controlled heat and restraint, allowing its natural character to remain front and center. Mushrooms cook until golden, then fold into the butter as it browns, releasing a nutty aroma. The sauce adds savory depth and a smooth finish, giving the steak a polished edge without taking focus away from the main cut.

Cooking outdoors keeps the experience grounded and transcendent. The grill manages the heat while the setting takes care of the rest, elevating the evening beyond routine dinner plans. Smoke rises, conversation flows, and the table becomes a place to settle in rather than rush through a course. Serving this dish outside avoids crowding the kitchen and places the meal where it belongs—outdoors, in quiet surroundings, with room to lounge. Simple sides work best, since the steak and sauce already deliver balance and depth.

American Made Grills are built for moments like this, where precision and reliability matter. Crafted in the USA with premium materials, these grills provide steady heat, responsive control, and long-term durability. Consistent performance allows cooks to manage sear, finish, and rest with confidence, which matters when working with a premium cut. Strong construction and thoughtful design support repeat results, night after night.

A properly grilled filet paired with mushroom brown butter turns a private evening into a statement. When the stars settle in and the grill runs steady, this recipe delivers exactly what the moment calls for.

Serves 4

Grilled Filet Mignon with Mushroom Brown Butter Sauce Ingredients

• 4 12-ounce filet mignon steaks
• 2 tablespoons extra virgin olive oil
• 1 ½ tablespoons kosher salt
• 1 ½ tablespoons coarse-ground pepper
• 1 ½ tablespoons granulated garlic

Brown Butter Sauce

• 1 tablespoon extra virgin olive oil
• 8 tablespoons unsalted butter (plus 1 tablespoon for sauté)
• 6 ounces cremini mushrooms, cleaned and sliced
• 2 tablespoons diced shallots
• 2 cloves of garlic, minced
• 2 tablespoons diced fresh sage
• ½ teaspoon kosher salt

Grilled Filet Mignon with Mushroom Brown Butter Sauce Directions

For the Grilled Filet Mignon

1. Remove the filets from the refrigerator. Pat dry and allow them to come to room temperature (30 minutes to 1 hour).
2. While the filets are coming to room temperature, prepare the grill for a two-zone or direct-indirect method. Ideally, the temperature directly above the charcoal is over 500 degrees.
3. Lightly coat the steaks with olive oil. Combine the salt, pepper, and garlic in a small bowl and apply liberally to the steaks, including the sides.
4. Place the steaks over direct heat for 2 minutes (enough to sear, but not burn). Flip the steaks and cook the other side for an additional 2 minutes.
5. Move the steaks to the indirect side of the grill and finish cooking until the internal temperature of the steak is 125–130 degrees F for rare (or longer for your preferred finishing temperature). Remove steaks and let rest. While resting, prepare the brown butter.

For the Mushroom Brown Butter Sauce

1. In a large skillet over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. Allow the butter to melt, then add the mushrooms. Sauté mushrooms for 10 – 12 minutes to brown and slightly caramelize.
2. After 10 – 12 minutes, add shallots and garlic, and sauté for an additional 4 minutes to soften. Remove the mushroom, shallot, and garlic mixture from the pan and set aside.
3. In the same pan, add the remaining 8 tablespoons of butter over medium heat. Bring the butter to a small simmer, stirring occasionally, for an additional 10 minutes, or until it starts to turn brown and develops a nutty aroma. Add back the mushrooms, shallots, and garlic mixture to the brown butter. Finally, add salt and sage and immediately remove from heat, stirring to combine.
4. Spoon brown butter over the steak and serve.

Taken from vindulge.com