Grilled Filet Mignon with Mushrooms

grilled filet mignon sliced in half, topped with mushrooms.

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Grilled Filet Mignon with Mushrooms is an elegant yet easy meal. Tender, flavorful beef topped with tasty mushrooms. Perfect for special occasions or any time you want to make a nice meal for your family.



For the filet mignon:

  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 4 filet mignon steaks, about 6 ounces each
  • oil spray

For the mushrooms:

  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 8 ounces sliced mushrooms (see notes for grilled portobello option)
  • 1/3 cup cooking wine
  • 1/2 teaspoon dried thyme
  • 1 tablespoon butter
  • salt and pepper to taste


  1. Prepare the steak: Bring the filet mignon to room temperature by having it out of the refrigerator for about 30 minutes. Combine the garlic powder and salt in a bowl. Place the filet mignon on a work surface, and sprinkle about half of the garlic / salt rub over 1 side of the steaks. Gently rub into the meat. Turn the steak over and repeat on the other side of the filet mignon. Set the steak aside as you start the mushrooms.
  2. Preheat a grill to 400 degrees, leaving one side of the grill off to create an indirect heat zone.
  3. Start cooking the mushrooms: add the olive oil to a skillet on medium heat. Add the shallot, and cook for a few minutes until it begins to soften. Stir in the mushrooms, and cook until they begin to “sweat”. Stir in the cooking wine and thyme, lower heat to medium low. Cook until the wine is mostly absorbed, about 5 minutes. Finish the mushrooms by stirring in butter and salt / pepper to taste. Lower the heat to very low and cover the skillet to keep the mushrooms warm as you cook the filet mignon.
  4. Grill the filet mignon:  Spray the grill grates with oil, then add the steak to the grill on direct heat. Reduce the heat to medium high. Grill the filet for 5 minutes on direct heat. Then turn the steaks over, placing them in the indirect heat zone. Grill for another 4 to 6 minutes, taking care to avoid over cooking. We had perfect medium rare (130 to 135 degrees) with 10 minutes total time on the grill, for steaks that were about 1 inch thick.
  5. Serve: Remove the filet mignon from the grill and place on a platter. Let the steaks rest for a few minutes, then serve topped with the mushrooms. One steak per person works well, but two people could share one if they have modest appetites and substantial sides.


  • Getting evenly cut filet mignon helps with even cooking. Our filets were about 1 inch thick.
  • Bring filet mignon to room temperature before grilling.
  • Grill the filet mignon 5 minutes on direct heat, followed by 4 to 6 minutes indirect heat to avoid overcooking.
  • The instruction above are for cooking the mushrooms on the stovetop. You can also grill portobello mushroom caps if you’d prefer. They take about 5 minutes per side. The article text has additional detail.
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