Make dinner nights extra special by recreating this delectable filet mignon recipe! This version deliciously resembles The Capital Grille’s luscious filet mignon. It’s a belly-filling meal that is smothered in a rich fig essence and demi-glace sauce, with a juicy beef topped over tender onions and mushrooms.
How To Make The Capital Grille Filet Mignon (Copycat)
Season the steaks liberally with salt. Grill the filet mignon over hot coals to the desired degree of doneness.
Add the Cipollini onions and wild mushrooms to a hot sauté pan, then cook until the mushrooms soften. Pour in the fig essence, then toss to coat evenly.
Place the onion and mushroom mixture on the center of the plate, then arrange the cooked filet over the top.
Pour 1 ounce of the demi-glace around each steak.
Serve warm, and enjoy!
This grilled beef tenderloin steak is filling. It will make you want to finish everything on your plate because of how well the side dishes work with the main dish. Try it out to have a fine juicy grilled tenderloin steak. Smoky and savory just like the The Capital Grille.
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