Filet Mignon with crispy mushrooms and Parmasan cheese

fillet steak


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filet steak

Filet Mignon Crusted With Mushrooms & Parmesan

  • Author: Jan Aalvink
  • Category: bbq
  • Cuisine: us


by Peter Armellino, Chef, Plumed Horse, Saratoga, California


  • 4 (6-ounce) grassfed filet mignon steaks
  • 1 pound sliced button mushrooms (or substitute wild mushrooms of your choice)
  • 2 sprigs thyme
  • 2 cloves garlic
  • ½ cup Parmesan cheese, shredded
  • 3 ounces butter (plus extra for toping steaks)
  • 2 tablespoons crème fraîche
  • 1 small bunch chives, minced
  • ½ cup bread crumbs


  1. Over medium-high heat, sauté mushrooms in butter with thyme and garlic until dry. Turn them out onto a cutting board and chop finely. Transfer the mushrooms into a mixing bowl and add Parmesan cheese, crème fraîche and minced chives; adjust seasoning and reserve.
  2. Preheat bbq to 375°F.
  3. Pat steaks dry with a paper towel and season with salt and pepper. In a cast iron pan or on the grill, sear over high heat for about 1 minute per side. Transfer to an oven-safe dish.
  4. Top each steak with the mushroom mixture. Smooth a flat surface on the top, sprinkle with bread crumbs, and drizzle with olive oil or melted butter.
  5. Roast in bbq until desired temperature.


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