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Pepper and coriander–crusted filet mignon with wild mushrooms

6
Points®
Total Time
17 min
Prep
7 min
Cook
10 min
Serves
4
Difficulty
Moderate
This delicious, hearty steak dinner can be ready to go in under 20 minutes... seriously! The beef tenderloin is flavored by rolling it in a spice mixture of whole black peppercorns, coriander seeds, and salt. Then you simply cook onions and your favorite variety of mushrooms with a touch of white wine until they're nice and softened. Each spiced filet mignon then cooks in just about 10 minutes total on the grill until it's perfectly medium-rare (or to your liking). Serve with a bowl of steamed green beans drizzled with fresh lemon juice and seasoned with salt and pepper alongside to complete the meal.

Ingredients

Peppercorn

2 Tbsp, black variety

Coriander seeds

2 Tbsp

Table salt

½ tsp

Uncooked trimmed beef tenderloin

1 pound(s), trimmed

Olive oil

2 tsp

Onion

1 small, chopped

Mushrooms

1 pound(s), mixed wild variety

Fresh thyme

2 Tbsp

White wine

⅛ cup(s), or dry vermouth (3 tablespoons)

Instructions

  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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