Pepper and coriander–crusted filet mignon with wild mushrooms
2 Tbsp, black variety
Uncooked trimmed beef tenderloin
1 pound(s), trimmed
1 small, chopped
1 pound(s), mixed wild variety
⅛ cup(s), or dry vermouth (3 tablespoons)
- Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire.
- 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.
- 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.
- 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.