Grilled Filet Mignon with Mushroom Brown Butter Sauce
Grilled Filet Mignon with Mushroom Brown Butter Sauce is a fantastic steak recipe for a special occasion or holiday meal. Filet Mignon is incredibly tender with a buttery flavor, and when topped with a decadent brown butter mushroom sauce, your mouth will water for days!
Remove filet from the refrigerator. Pat dry and allow them to come to room temperature (30 minutes to 1 hour).
While filets are coming to room temperature, prepare grill for two zone or direct indirect method. Ideally the temperature directly above the charcoal is over 500 degrees.
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.
Place the steaks over direct heat for 2 minutes (enough to get a sear, but not burned). Flip the steaks and cook the other side for additional 2 minutes.
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
In a large skillet over medium heat, add one tablespoon of butter and one tablespoon olive oil. Allow butter to melt and then add mushrooms. Saute mushrooms for 10 - 12 minutes to brown and slightly caramelize.
After 10 - 12 minutes add shallots and garlic, and saute for additional 4 minutes to soften. Remove the mushroom, shallot, garlic mixture from the pan and set aside.
In the same pan, add the remaining 8 tablespoons of butter over medium heat. Bring butter to a small simmer, stirring occasionally for additional 10 minutes or until the butter starts turning brown and has 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.