Tea-Rubbed Filet Mignon with Buttery Mushrooms
Filet mignon steaks coated with a finely ground Earl Grey tea and spice paste, grilled over medium heat until medium-rare, then topped with sautéed button mushrooms finished with fresh parsley and vinegar. The tea rub adds subtle aromatics and complexity to the beef, while the mushrooms provide earthiness and richness from butter and olive oil.
Ingredients
- Earl Grey tea leaves, from tea bagsblack tea1:1similar_effect
less aromatic
- black peppercorns, whole
- dried tarragon, dried
- kosher salt, for paste
- dried thyme, dried
- extra-virgin olive oil, for paste
- filet mignon steaks, trimmed, about 225 grams each, 4 centimeters thick
- 8 oz button mushrooms, whole
- unsalted butter, for sautéing
- extra-virgin olive oil, for sautéing
- garlic cloves, large, thinly sliced
- kosher salt, for mushrooms
- freshly ground black pepper, for mushrooms
- ¼ oz fresh Italian parsley, roughly chopped
- sherry or red wine vinegar, for finishing
Instructions
- 1
Combine tea leaves, peppercorns, tarragon, salt, and thyme in a spice mill and grind finely.
- 2
Transfer the ground spice mixture to a bowl and stir in olive oil to form a paste.
- 3
Brush all sides of each filet mignon steak with the spice paste.
- 4
Let the coated steaks rest at room temperature for 15 to 30 minutes.
- 5
Cut mushrooms lengthwise into thin slices.
- 6
Prepare the grill for direct cooking over medium heat.
- 7
Clean the cooking grates.
- 8
Grill the steaks over direct medium heat with the lid closed, turning once, until medium-rare.
- 9
Remove the steaks from the grill and let rest.
- 10
In a cast-iron skillet over high heat, melt butter with olive oil.
- 11
Add the mushroom slices in a single layer and cook without stirring for 2 minutes.
- 12
Stir the mushrooms, then add garlic, salt, and pepper. Cook until barely tender, stirring occasionally.
- 13
Add parsley and vinegar, mix well, and season with salt and pepper as needed.
- 14
Spoon the hot mushrooms over the rested steaks and serve warm.
Tips
Prepare all mushroom components and ingredients before grilling the steaks so you can work efficiently while they rest.
Keep mushroom slices in a single layer when first added to the skillet to allow proper browning and caramelization on the bottom.
Good to Know
Cooked steaks and mushrooms can be refrigerated separately for up to 2 days; reheat gently.
Prepare the tea-spice paste up to 1 day in advance and refrigerate. Slice mushrooms up to 4 hours ahead; store in an airtight container.
Serve immediately while the steaks and mushrooms are hot. Pair with roasted vegetables, potatoes, or a light salad.
Common Mistakes
Do not skip the resting period after grilling to avoid losing internal juices when slicing.
Do not move the mushrooms during the initial 2-minute searing to avoid soggy instead of golden mushrooms.
Do not omit the vinegar as it brightens the rich butter and prevents heaviness.
Substitutions
less aromatic
milder anise notes