Grilled Filet Mignon

Steakhouse flavors at home, best enjoyed with a glass of wine

🍷 Sip

Wine Pairings

Cabernet Sauvignon

Big structure and dark fruit stand up beautifully to the richness of filet mignon and creamy gorgonzola.

Malbec

Smooth tannins and smoky fruit flavors pair naturally with grilled beef and earthy mushrooms.

Merlot

Soft and velvety, Merlot complements the buttery mushrooms and tender steak without overpowering them.

Pinot Noir

Earthy notes and bright acidity work especially well with the mushrooms and truffle salt.

Red Blend

A balanced red blend brings together fruit, spice, and enough depth for both steak and blue cheese.

Favorite Pairing for This Cook

Pinot Noir from Oregon’s Willamette Valley

The earthy elegance of Oregon Pinot Noir makes a surprisingly perfect pairing for mushroom-topped filet mignon.

Serving Tip:
Open the wine before you start grilling. Half the enjoyment of steak night happens standing near the grill with a glass already in hand.

🍽 Savor

The Story

Some dinners feel a little more elevated from the start.

Maybe it’s the smell of steak hitting a hot grill. Maybe it’s the mushrooms cooking slowly in butter and garlic nearby. Or maybe it’s simply knowing there’s a good bottle of wine waiting at the table.

“This is the kind of meal that turns an ordinary night into something worth lingering over.”

Filet mignon already feels special on its own, but adding buttery Baby Bella mushrooms, truffle salt, and creamy gorgonzola gives it that steakhouse feel without leaving home.

It’s rich without being overcomplicated. Comforting while still feeling occasion-worthy.

And honestly, that’s a pretty great combination.

🥘 Prepare

Ingredients

• 1 filet mignon steak per person

• Steak seasoning of choice

• Baby Bella mushrooms, sliced

• Butter

• Garlic, minced

• Truffle salt

• Gorgonzola cheese

Tools

• Grill with direct and indirect heat zones

• Pig’s tail or tongs

• Pie tin or grill-safe pan

• Meat thermometer or probe (optional)

Instructions

1. Remove the steaks from the refrigerator about 30 minutes before grilling.

2. Generously season both sides of the filet mignon.

3. Place the sliced mushrooms into a grill-safe pan or pie tin with butter, garlic, and a sprinkle of truffle salt.

4. Set the mushroom pan on a medium-heat section of the grill and stir occasionally while cooking.

5. Sear the steaks over high heat until a crust forms on both sides.

6. Move the steaks to medium heat to finish cooking to your preferred doneness.

7. For thicker cuts, use a meat probe or thermometer for accuracy.

8. If using the reverse sear method:

   • Start the steaks over medium heat first.

   • Finish with a quick high-heat sear during the final minute on each side.

9. Top the steaks with the cooked mushrooms and crumbled gorgonzola before serving.

10. Let the steaks rest a few minutes before slicing.

✨ Simplify

Quick Tips

• Filet mignon cooks quickly because it’s lean and tender.

• Truffle salt adds a steakhouse-style finish without much effort.

• Gorgonzola melts best when added while the steak is still hot.

• Mushrooms can be made indoors if grill space gets crowded.

• Reverse searing gives more even results for thicker steaks.

Serving Idea:
Pair with roasted potatoes, grilled asparagus, or a simple arugula salad with shaved parmesan.

Hosting Tip:
Serve the steaks sliced on a wooden board with mushrooms spooned over the top for a relaxed but impressive dinner presentation.

Final Pour

A great steak dinner is rarely just about the steak.

It’s the sound of the grill, the smell of garlic and butter in the air, the wine poured before dinner even starts, and the conversations that somehow linger longer around meals like this.

Good food, good wine, and a little smoke from the grill never really go out of style.

Subscribe to Sole2Somm for approachable recipes, thoughtful wine pairings, and the stories that make meals memorable.