Pepper and Coriander–Crusted Filet Mignon with Wild Mushrooms

Total Time
17 min
7 min
10 min
Serve with a bowl of steamed green beans drizzled with lemon juice and seasoned with salt and pepper.



2 Tbsp, black variety

coriander seed(s)

2 Tbsp

table salt

½ tsp

uncooked trimmed beef tenderloin

1 pound(s), trimmed

olive oil

2 tsp

uncooked onion(s)

1 small, chopped

fresh mushroom(s)

1 pound(s), mixed wild variety

fresh thyme

2 Tbsp

white wine

cup(s), or dry vermouth (3 tablespoons)


  1. Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire.
  2. Combine the peppercorns, coriander seeds, and salt in a small zip-close plastic bag. With a meat mallet or the bottom of a heavy saucepan, crush the mixture. Spread the peppercorn mixture on a sheet of wax paper. Roll the tenderloin in the peppercorn mixture to coat evenly, pressing it into the meat so it adheres. Cut the beef into 4 equal-size filets mignons.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the mushrooms and thyme; cook, stirring, until the mushrooms are browned, about 5 minutes. Add the wine and cook, stirring, until the mushrooms are tender, about 2 minutes longer. Remove the skillet from the heat and keep warm.
  4. Meanwhile, place the filets on the grill rack and grill until an instant-read thermometer inserted into the side of a steak registers 145°F for medium-rare, about 5 minutes on each side. Serve with the mushrooms. Yields 1 filet mignon and about 1/2 cup mushrooms per serving.

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