Wood Grilled Filet Mignon Recipe

Prepare steaks

Remove filets from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season all over with kosher salt and freshly ground black pepper (about 1/2 tsp pepper per steak).

Preheat wood grill

Prepare a wood-fired grill (or charcoal with wood chips) for direct high heat, target grate temperature 500–600°F (260–315°C). If using a gas grill, preheat to highest setting and add soaked wood chips if available.

Sear on the grill

Brush steaks lightly with 1 tbs olive oil. Place filets over the hottest part of the grill to sear 2–3 minutes per side with lid open, until a deep brown crust forms and grill marks appear. Rotate 45° after 1.5 minutes per side if you want crosshatch marks.

Finish over indirect heat with butter & aromatics

Move steaks to a cooler zone of the grill (indirect heat). Top each steak with 1/2 tbs butter, a thyme sprig, and 1 smashed garlic clove. Close lid and continue cooking until internal temperature reaches desired doneness: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. This typically takes 4–8 minutes depending on thickness. Use an instant-read thermometer at center.

Rest

Transfer filets to a cutting board tented loosely with foil and rest 8–10 minutes. While resting, reserve melted butter and aromatics in pan to spoon over steaks when serving.

While steaks come to room temperature, trim and halve larger cremini mushrooms; keep small ones whole. Mince the shallot and garlic. Heat a 12-inch skillet over medium-high heat and add 1 tbs olive oil and 1 tbs butter until butter foams.

Add shallot and sauté 1 minute until translucent. Add mushrooms in a single layer (work in batches if needed) and let brown undisturbed 3–4 minutes. Stir and continue to cook 3–4 more minutes until well browned.

Add minced garlic and 1 tbs chopped fresh thyme; cook 30–45 seconds until fragrant. Deglaze pan with 2 tbs dry white wine or beef stock, scraping up brown bits, and cook 1–2 minutes until liquid reduces and mushrooms are glossy. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Remove from heat and keep warm.

Cut potatoes into 1/4–1/2-inch batons. Rinse under cold water to remove starch, then soak in cold water for 30 minutes. Drain and pat completely dry with towels.

Toss dried potato sticks with 1 tbs vegetable oil and 1 tbs cornstarch to create a light coating—this yields crispier fries. Season lightly with a pinch of salt.

Heat neutral frying oil in a heavy pot or deep-fryer to 300°F (150°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain on a rack or paper towel.

Increase oil temperature to 375°F (190°C). Fry potatoes a second time in batches 2–3 minutes until golden and crisp. Drain well, immediately season with kosher salt (about 1 tsp) and 1/2 tsp black pepper, and toss with chopped parsley.

Slice the rested filets if desired, or serve whole. Spoon any reserved melted butter, garlic and thyme from the grill over the steaks. Plate steaks alongside a generous portion of roasted cremini mushrooms and a heap of hot fries.

Garnish fries and mushrooms with flaky sea salt and chopped parsley. Serve with a lemon wedge on the side to brighten mushrooms if desired.