The Best Filet Mignon Recipe
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoons unsalted butter (or duck fat if dairy free)
  • 1 small yellow onion, sliced thin
  • 1 sprig thyme
  • 2 cups sliced baby portobello mushrooms (or button mushrooms)
  • ¼ cup beef bone broth (I used Kettle and Fire Broth)
  • Fine grain sea salt
  • 4 (4 ounce) filet mignon steaks (about 1½ inches thick)
  • Brown Butter Bearnaise (click HERE) or Hollandaise
  1. Season the filet mignon on all sides with salt. Place the filets in the Cinder Grill and select Filet Mignon on the Cinder App. Then select your preferred doneness.
  2. When the Cinder Grill timer on your phone goes off, you have 2 HOURS to let the steak sit in the grill before it will over cook it!!!
  3. Remove the steak from the Cinder Grill and wipe clean. Set the Cinder Grill to Sear. Once hot, add the steak and sear for one minute. It will sear the top and the bottom. Remove from the Cinder Grill and place on a platter.
  4. While the steak is cooking, make the onions and the mushrooms. Heat the butter in a large cast iron skillet over medium high heat. Add the sliced onions and thyme. Cook for 2 minutes, or until onions are softened. Add the mushrooms and saute for another 4 minutes or until mushrooms are golden brown. Pour in the broth and simmer for 3 minutes or until broth as cooked down and most of the liquid has evaporated. Season with ¼ teaspoon salt.
  5. Divide the onion mixture onto 4 serving plates. Top the onion mixture with a filet mignon. Serve with hollandaise or bearnaise sauce if desired.
Nutritional Information:
242 calories, 13 fat, 26g protein, 5g carbs, 0.4g fiber
Recipe by Maria Mind Body Health at