Todd is serving up a steakhouse feast with filet mignon, sautéed onions, and mushrooms—all cooked to perfection on the Blackstone Pellet Grill and Griddle. A little soy sauce at the end took the flavors to the next level. Medium is how Todd likes it, but he says there’s no wrong way to enjoy a tender, buttery steak!
Ingredients
2 (8-10 ounce) filet mignon steaks
Blackstone High Plains Steak Seasoning
1 medium onion (thinly sliced into circles and halved)
2 cups white mushrooms (washed, dried, and sliced)
Cooking oil
Soy sauce
4 tablespoons butter
2-3 cloves garlic (chopped)
Directions
1. Preheat the Blackstone Pellet Grill to 330°F using your preferred wood pellets. Season both sides of the steaks with Blackstone High Plains Steak Seasoning and place them in the pellet grill. Monitor internal temperatures as they cook.
2. Preheat the Blackstone Griddle on high heat. Drizzle and spread cooking oil across the griddle top. Add the onions and mushrooms, season with Blackstone High Plains Steak Seasoning, and stir frequently as they sauté. Add soy sauce to the mix and move them to low heat or wrap in aluminum foil if your griddle has a single burner.
3. Turn one burner back to high heat. Melt butter on the hot griddle and mix in chopped garlic.
4. When the steaks are 10-15°F below your desired internal temperature, remove them from the pellet grill (Rare: 120°–125°F, Medium Rare: 130°–135°F, Medium: 140°–145°F, Medium Well: 150°–155°F, Well Done: 160°–165°F).
5. Place the steaks on the griddle in the garlic butter. Sear for a few minutes on each side until nicely browned and they reach the desired temperature. Plate with the onions and mushrooms.
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