Dry-Brined Filet Mignon with Sautéed Garlic Mushrooms

Father’s Day and grilled steak go together like peanut butter and jelly, ham and cheese, or any number of iconic pairings that you can think of. So when youngest son David and girlfriend Vikki said they’d be paying us a visit on Dad’s Day, we immediately thought of grilled steak to celebrate.

A win-win for the three of us, but the issue was Vikki who maintains a mostly plant-based diet. However, she did say she’ll eat an occasional filet mignon, and wouldn’t you know, I had just picked up a 7-pound tenderloin that we cut down into an array of filets. Perfect!

It is undeniable that the most tender, buttery, luscious steak on a cow is the filet. The perfect filet mignon will have a tender, juicy interior with a flavorful, crisp exterior, exactly what we were trying to achieve here.

The tenderloin was butchered the day before our gathering so that we could season and dry-brine the filets over night. Brining, once a means of food preservation, is now prized for the flavor and moisture it brings. And if you’ve been following my blog recently, you know I’ve been singing it’s praises as of late.

Of course, you don’t need to wait until next Father’s Day to make this special combo meal. To me, any occasion is a good enough reason to treat myself and my loved ones.

Dry-Brined Filet Mignon with Sautéed Garlic Mushrooms

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 Filet mignon steaks, each 2″ thick
  • Kosher salt and fresh cracked pepper


  1. Arrange the filets mignons on a rack in a rimmed baking sheet. Generously salt and pepper each on both sides.
  2. Dry-brine the steaks in the refrigerator overnight, uncovered.
  3. Heat your grill for the indirect method. Once at 250°, add the filets to the cool side and close the lid.
  4. After 25 minutes, using an instant read thermometer, check to see if they are registering 125° for medium-rare.
  5. Move them over to the direct heat side of the grill, turn up the burners to high, and sear each side for a couple of minutes. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium. The sear will give your steaks the rich golden brown color and enhanced flavor that is typically associated with grilled steaks.

Sautéed Mushrooms with Garlic Butter

The important thing in making these gems really shine is sautéing the mushrooms in just the right way. You want to get them nice and golden brown because this is where the flavor comes from. Caramelization is key.

Do not be afraid of turning up the heat. In order to accomplish a nice sear on these mushrooms, start by sautéing them in olive oil, which has a higher smoke point. (If you use butter at a high heat like this, it could burn.) When they’re nice and golden brown, that’s when you’re going to add the butter to create a silky, shiny coating on the mushrooms.

Sautéed Mushrooms with Garlic Butter serves 4-6 and takes only 15 minutes.


  • 1 Tbsp. olive oil
  •  1 lb. cremini mushrooms, washed and cut in half
  •  1/2 tsp. kosher salt
  •  1/4 tsp. ground black pepper
  •  3 Tbsp. unsalted butter
  • 2-4 cloves garlic, minced; OR 1 Tbsp. roasted garlic paste
  •  1 Tbsp. chopped fresh thyme


  1. In a large sauté pan (you want the mushrooms to fit in a single layer), heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.
  2. Cook for four minutes on medium-high heat without stirring. Stir and cook for 2 more minutes without stirring.
  3. Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
  4. Remove from heat, stir in parsley and serve immediately.


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