When it comes to eating a big fat Filet Mignon, I like it medium. I like it sizzling on the outside and pink in the center. Now that we got that out of the way, here’s my recipe for garlic rosemary filet mignon with mushrooms and onions. This is a great meal to serve for dinner parties, a special occasion or just because.
4 6-8 ounce grass fed beef fillets, 1 to 1 1/2 inch thick
3 cloves garlic, minced
4 teaspoons fresh rosemary, minced
1 teaspoon Herbs de Provence
4 tablespoons olive oil, divided
freshly ground black pepper
1 medium onion, sliced
1 package of button mushrooms, sliced
Combine garlic, rosemary, Herbs de Provence, 3 tablespoons of oil, salt and pepper in a one gallon Ziplock baggie. Place fillets in bag and refrigerate for 1-2 hours.
When you are ready to cook, bring filets to room temperature for about 15 minutes.
Preheat grill to medium-high heat, about 450°F.
Grill fillets for about 6-7 minutes per side, depending on the thickness. Remove from grill and allow rest for at least 5 minutes before serving
While fillets are on the grill, place 1 tablespoon of oil in a pan. Put onions in pan and add salt and pepper. When onions are starting to soften, add mushrooms until done. You can serve the mushrooms and onions over the Filet Mignon or on the side. I hope you enjoy!