A relaxed evening at home has a way of feeling special once the grill is lit and there’s nowhere else to be. The pace slows, music hums in the background, and dinner becomes part of the evening rather than a task. Grilled Filet Mignon fits that kind of night perfectly, offering an easy way to shape a date night that feels intentional without feeling staged.

This recipe leans into what filet mignon does best—tender texture, clean flavor, and an elegant presence on the plate. Because the cut is naturally refined, the grill plays a central role. On a Summerset grill, steady heat and responsive control make it easy to build a flavorful crust while keeping the center just where you want it. Each steak cooks evenly, rests beautifully, and delivers a rich, satisfying bite.

Preparing the meal together keeps the evening connected and relaxed. One person tends the grill while the other finishes sides or pours a drink, letting conversation flow while dinner comes together. The process feels natural and unhurried, turning preparation into part of the enjoyment rather than a pause in it.

Served alongside simple accompaniments or a favorite bottle, this filet feels right at home in a laid-back setting. It’s polished without being formal, indulgent without excess, and well-suited for nights when staying in sounds better than going out. With the right grill and a straightforward approach, this recipe shows how a great steak can anchor a memorable evening—easy, enjoyable, and entirely your own.

Makes 4 filets

Grilled Filet Mignon Ingredients

  • 4 6-oz filet mignon steaks

Mushroom Compound Butter

  • 8 Tablespoons salted butter, softened
  • 2 Tablespoons shallot, minced
  • 2 teaspoons olive oil
  • 2 cloves of garlic
  • 1 pound baby portobello mushrooms or cremini mushrooms, cleaned and finely chopped
  • ¼ cup red wine
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Steak Rub

  • 2 Tablespoons cracked black pepper
  • 2 Tablespoons Kosher salt
  • 2 Tablespoons smoked paprika
  • 1 Tablespoon red pepper flakes
  • 1 Tablespoon crushed coriander seeds (not ground) (not ground)
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 2 teaspoons cayenne pepper

Grilled Filet Mignon Directions

  1. Rest the steaks. Take the steaks out of the refrigerator and set them on the counter while you prepare the mushroom compound butter.
  2. Cook the mushrooms. Preheat a large skillet over medium heat. Add 2 teaspoons of olive oil to the pan. Add the shallots and cook for 2 minutes. Add the garlic, and cook for another 2 minutes. Turn the heat to medium-low and add the cleaned, chopped mushrooms. Cook for an additional 8-10 minutes, until the mushrooms are browned and soft, and have reduced in volume by half, stirring occasionally.
  3. Add the wine. Increase the heat to medium-high, and add the red wine. Cook for an additional 1-2 minutes until the mushrooms have absorbed all the red wine liquid. Remove from heat and allow to cool completely.
  4. Make the mushroom compound butter. Stir the mushroom and red wine mixture into the softened butter. Set aside.
  5. Season the steak. Season the steaks on both sides with the steak rub.
  6. Preheat the grill. Preheat your preferred grill for 2-zone cooking. Aim for an overall temperature of 350 degrees F with a gas or charcoal grill.
  7. Grill the filet mignon. Place the steaks on the grill grates over indirect heat, close the lid, and cook until the steaks are 10 degrees away from your target temperature, flipping once halfway through. This will take approximately 45 minutes if cooking your meat to medium rare.
    (Rare = 115 degrees F, Medium Rare = 125, Medium = 135, Medium Well = 145, Well = 150)
  8. Prep your serving platter. While your steaks are cooking, prepare your serving platter by placing a spoonful of the compound butter on it, where each steak will go after it finishes cooking.
  9. Sear the steaks. Transfer steaks to the direct heat to sear. If you have a pellet smoker, you can remove the steaks from the heat and increase the temperature to sear, or sear them in a cast-iron skillet. Sear for a couple of minutes per side until the steaks reach your preferred target internal temperature.
  10. Rest and serve. Remove the steaks to the serving platter and place each steak directly over the compound butter on the platter. Top with more compound butter and rest for 10 minutes while the butter melts. Serve and enjoy.

Notes

  • This recipe will make more butter than you’ll need for 4 steaks. It’ll likely cover up to 8 steaks if you plan to double this recipe.

Taken from heygrillhey.com