Filet Mignon With Grilled Mushrooms
Want a really good recipe for steak? Filet Mignon with grilled mushrooms is the answer for a great tasting steak perfect for outdoor cooking on the grill.
Ingredients:
1/2 cup dry red wine
1/4 cup extra-virgin olive oil
Juice of 1/2 lemon
1 large clove garlic, pressed
2 teaspoons crushed fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon craced black peppercorns
1 poound fresh mushrooms, wiped clean and stems trimmed
4 filet mignon steaks, cut 1 to 1/2 inches thick
Olive Oil
Cracked black peppercorns to taste
6 bamboo skers, soaked in water for 30 minutes and drained
Cooking Instructions:
To make the marinated mushrooms, combine all the ingredients except the mushroom in a 1 gallon zippered top plastic bag and mix well. Toss the mushrooms in the marinade seal, and refrigerate for 1 to 2 hours, squishing the bag a few times.
Brush the steaks with olive oil and sprinkle liberally with the cracked peppercorns.Preheat the grill with all the burners on high for 10 minutes and the lid down. While the grill is preheating, thread the mushrooms onto the skewers.
With all the burners still on high, place the steaks on the grill, close the lid, and sear one side, leaving them on the grill about 2 minutes for 1-inch-thick steaks and 4 minutes for 1/1/2-inch steaks.
After searing the steaks, turn off the center burner and turn the other burners to medium. Turn the steaks (so the seared side is up), moving them so they are directly over the center burner, and place the skewered mushrooms next to them. Close the lid and finish cooking the steaks, turning them one more time. After searing, 1 inch thick steaks will take 4 to 5 minutes to cook to rare, 5 to 7 minutes to cook to medium, and 7 to 9 minutes to cook to well done.
Allow slightly more time for 1 1/2-inch steaks. Depending on their size, the mushrooms will be tender in 8 to 12 minutes, so you may have to continue cooking them after the steaks are done; turn them every 4 minutes or so.
Serve the steaks hot off the grill, surrounded by the mushrooms.
Yields: 4 servings
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