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Filet Mignon

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August 13 is National Filet Mignon Day. Celebrate this tasty holiday with Filet Mignon with Herb Butter Sauce and Mushrooms on the EGG!

Recipe adapted from the Georgia Beef Board. For more information about Georgia Beef, visit


4 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
1 tablespoon butter
11⁄2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
1⁄4 cup minced shallots
11⁄2 cups beef broth
1⁄2 teaspoon chopped fresh thyme or 1⁄4 teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon water

Set the EGG to direct cooking 600°F/316°C.

Cook steaks 2 minutes, flip, cook 2 more minutes, then flip one last time and cook for 2 additional minutes. Check internal temperature with food thermometer for doneness. Remove to platter, season with salt and pepper, as desired. Keep warm.

Set the EGG to indirect cooking at 350°F/177°C.

In a Stir Fry and Paella Pan, heat butter until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to pan, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.

Serve steaks with sauce.

Makes 4 servings.

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