Perfectly Grilled Filet Mignon with Red Wine Mushroom Sauce

Filet mignon is a prized cut known for its tenderness and subtle flavor. This recipe enhances the filet with a rich red wine mushroom sauce, making it a luxurious and indulgent meal. Grilled to perfection on the Arteflame grill, this dish is sure to impress.

Ingredients

For the Filet Mignon:

• 4 filet mignon steaks (about 6-8 oz each, 1.5 inches thick)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon fresh thyme, finely chopped

For the Red Wine Mushroom Sauce:

• 1 cup red wine (Cabernet Sauvignon or Merlot)
• 1/2 cup beef broth
• 8 oz cremini or baby bella mushrooms, sliced
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste

Optional Sides:

• Grilled asparagus
• Garlic mashed potatoes
• Sautéed spinach

Instructions

1. Fire Up the Grill

Start by firing up your Arteflame grill to get it ready for grilling. Allow the grill to heat until the center grate reaches over 1,000°F for an ideal sear.

2. Prepare the Filet Mignon

Brush each filet mignon steak with olive oil, ensuring even coverage. Season generously with kosher salt, black pepper, garlic powder, and chopped thyme. Let the steaks sit at room temperature for 20-30 minutes to absorb the seasoning.

3. Sear the Steaks

Place the filet mignon steaks on the center grate of the grill to sear for about 2-3 minutes per side, developing a rich, caramelized crust. After searing, move the steaks to the cooler outer edge of the cooktop. Continue cooking to your desired doneness (130°F for medium-rare).

4. Make the Red Wine Mushroom Sauce

While the steaks are cooking, prepare the red wine mushroom sauce. In a medium saucepan, melt the butter over medium heat. Add the chopped shallots and minced garlic, sautéing until softened and fragrant, about 3 minutes. Add the sliced mushrooms and cook until they release their juices and start to brown, about 5 minutes.

Pour in the red wine and beef broth, then add the chopped thyme and balsamic vinegar. Bring the mixture to a simmer and reduce by half, stirring occasionally, until the sauce thickens to a rich consistency. Season with salt and pepper to taste.

5. Rest the Steaks

Remove the filet mignon from the grill when they are 15°F below your target doneness (115°F for medium-rare). Allow them to rest for 5-10 minutes, letting the juices redistribute throughout the meat.

6. Serve with Red Wine Mushroom Sauce

Arrange the filet mignon steaks on a serving platter or individual plates. Spoon the red wine mushroom sauce generously over the top, allowing the flavors to meld with the tender meat.

7. Pair with Sides

Serve the filet mignon with grilled asparagus, garlic mashed potatoes, and sautéed spinach for a complete, elegant meal.

Tips for the Best Results

• Temperature Control: Monitor the grill’s heat zones to ensure the steaks cook evenly and reach your desired doneness.
• Resting Time: Always rest your steaks after grilling to keep them tender and juicy.
• Wine Choice: Use a quality red wine for the sauce that you would also enjoy drinking, as it will greatly influence the flavor.

Conclusion

Filet mignon is a luxurious cut of meat that deserves special treatment. This recipe, with its rich red wine mushroom sauce, elevates the steak to a truly memorable dish that’s perfect for special occasions or when you simply want to indulge.

Variations

1. Filet Mignon with Blue Cheese Crust: Top the steaks with crumbled blue cheese and place them under the broiler for a minute until the cheese melts.
2. Filet Mignon with Herb Butter: Replace the red wine mushroom sauce with a homemade herb butter made from butter, garlic, parsley, and lemon zest.
3. Bacon-Wrapped Filet Mignon: Wrap each filet mignon with a strip of bacon before grilling for added flavor and richness.
4. Filet Mignon with Peppercorn Sauce: Create a classic peppercorn sauce with crushed peppercorns, cream, and brandy for a creamy, spicy finish.
5. Filet Mignon with Truffle Butter: Top the steaks with truffle butter for an ultra-luxurious experience.

Best Pairings

• Wine: A full-bodied red wine like Cabernet Sauvignon or Pinot Noir pairs beautifully with the rich flavors of the steak and sauce.
• Side Dish: Creamed spinach or roasted root vegetables add depth and balance to the meal.
• Dessert: A decadent chocolate fondant or a crème brûlée to finish the meal on a sweet note.