Grilled Filet Mignon with Brandy Garlic Butter and Sautéed Leeks
Tender beef tenderloin filets are grilled to perfection and topped with rich brandy garlic butter, served over a bed of sautéed leeks and cremini mushrooms. This elegant dish combines the smoky char from grilling with the luxurious flavors of garlic butter and brandy. The earthy mushrooms and mild sweetness of leeks create a sophisticated base that complements the premium cut of beef. Perfect for special occasions, romantic dinners, or when you want to impress guests with restaurant-quality flavors at home.
Ingredients
- 4 beef tenderloin filets
- fine sea salt
- freshly ground black pepper
- 1 tablespoons unsalted butter, divided and softened
- 2 tablespoons extra virgin olive oil
- 3 large leeks, white and pale green, sliced and cleanonions1:2
stronger flavor, cook shorter time
- 8 ounce cremini mushrooms, cleaned and sliced
- 4 tablespoons brandy garlic butterregular garlic butter1:1
less complex flavor
- 1 tablespoon garlic, minced
Instructions
- 1
Remove fillets from refrigerator and season both sides with salt and pepper, then let sit at room temperature while heating grill to medium-high heat
- 2
Heat butter and olive oil in large skillet, add leeks, mushrooms and garlic, then sauté until soft
- 3
Grill fillets on heated grill, cooking each side until desired doneness
- 4
Remove from grill and let rest for minimum time before serving
- 5
Spoon leeks and mushrooms on plate, top with grilled beef fillet and finish with spoonful of brandy garlic butter
Tips
Let steaks come to room temperature before grilling for more even cooking and better texture.
Clean leeks thoroughly by slicing lengthwise and rinsing between layers to remove trapped dirt.
Allow steaks to rest after grilling to redistribute juices for optimal tenderness.
Good to Know
Store cooked steak in refrigerator for up to 3 days, though best consumed immediately for optimal texture
Season steaks up to 2 hours ahead and prepare vegetables, but grill just before serving
Serve immediately while steak is warm and butter is melting
Common Mistakes
Don't skip resting time to avoid dry, tough steak
Don't overcook the vegetables to maintain texture and prevent mushiness
Substitutions
less complex flavor
stronger flavor, cook shorter time
FAQ
Can I cook this indoors without a grill?
Yes, use a cast iron skillet or grill pan over medium-high heat, cooking same timing as outdoor grilling for similar results.
What internal temperature should the steak reach?
For medium-rare aim for 130-135°F, medium 135-145°F. Use meat thermometer for accuracy and remove just before target temp.
How long will the brandy garlic butter keep?
Store covered in refrigerator for up to 1 week or freeze for 3 months. Bring to room temperature before using.