Ingredients

• Rub:
• 1 tablespoon herbes de provence
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• Meat:
• 4 (8 ounce) filet mignon (about 1/2 lb each and 1 1/4 inches thick)
• Sauce:
• 1/2 lb cremini mushroom
• 3 tablespoons cold unsalted butter, divided
• 1 small leek, trimmed, washed, and finely chopped (white part only)
• 1/2 medium carrot, thinly sliced crosswise
• 1 garlic clove, crushed
• 1/2 cup dry red wine
• 1 (14 1/2 ounce) can low sodium beef broth
• 1 tablespoon finely chopped fresh Italian parsley

Directions

1. To make the rub: combine the rub ingredients together; reserve ½ teaspoon rub for the sauce.

2. Sprinkle remaining rub on both sides of the filets; pressing it into the meat.

3. Place the filets on a platter; cover with plastic wrap, and refrigerate until ready to grill.

4. Make the sauce: remove and finely chop the mushrooms stems; set the caps aside.

5. In a saucepan over medium heat, melt 1 tablespoon butter; add in chopped mushroom stems leek, carrot, garlic, and reserved ½ teaspoon of the rub; cook, stirring occasionally, 6-8 minutes, until the vegetables are soft.

6. Add in the wine and cook over high heat until the liquid is reduced to a thin syrup (3-4 minutes).

7. Add in the broth and simmer until about ½ cup of liquid remains; set a strainer over a bowl and strain the sauce, pressing down on the solids to extract the juices; discard the solids.

8. Transfer the sauce to a clean saucepan; add in the parsley and keep warm over low heat.

9. Generously brush or spray the mushroom caps with the olive oil.

10. Grill over direct high heat 5-7 minutes or until tender, turning once halfway through grilling time.

11. Remove from the grill and roughly chop; then add to the warm sauce.

12. Let the filets stand at room temperature for 20-30 minutes before grilling.

13. Lightly brush or spray both sides with the oil and sear over direct high heat for 10 minutes, turning once halfway through grilling time.

14. Continue grilling over indirect medium heat 3-5 minutes or until the internal temperature reaches 135° for medium-rare.

15. Just before serving, remove the sauce from the heat and add the remaining 2 tablespoons butter, swirling the pan until melted; spoon the sauce over the filets; serve immediately.

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