• 4 filet mignon steaks, each about 225 grams and 3,8 centimetres thick, trimmed of excess fat


  • 2 teaspoons (about 2 tea bags) Earl Grey tea leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried tarragon
  • 1 teaspoon kosher salt
  • ½ teaspoon dried thyme
  • 3 tablespoons extra-virgin olive oil


  • ½ pound button mushrooms
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 large garlic cloves, thinly sliced
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • ¼ cup roughly chopped fresh Italian parsley leaves
  • 1 teaspoon sherry or red wine vinegar


Step 1
Prepare the braai for direct cooking over medium heat (about 180° to 230° C)


Step 1
In a spice mill, whirl the tea leaves, peppercorns, tarragon, salt, and thyme until finely ground. Pour the spice mix into a bowl, add the oil, and stir to make a paste.

Step 2
Brush all sides of each filet mignon steak with the paste. Let it stand at room temperature for 15 to 30 minutes before braaing.

Step 3
Before you braai the steaks, prepare the mushrooms and have all the other ingredients in place. Cut the mushrooms lengthwise into 0,6 centimetres.


Step 1
Brush the cooking grates clean. Braai the steak over direct medium heat, with the lid closed, until cooked to your desired doneness, 11 to 13 minutes for medium rare, turning once. Remove from the braai and let rest while you sauté the mushrooms.

Step 2
In a 30 centimetre cast-iron skillet over high heat (on your braai’s side burner or on your stove), melt the butter with the olive oil. Add the mushrooms and spread them out in a single layer so that most of them are touching the bottom of the skillet. Cook the mushrooms without moving them for 2 minutes. Stir the mushrooms, and then add the garlic, salt and pepper. Cook until the mushrooms are barely tender, 2 to 3 minutes, stirring 2 or 3 times. Add the parsley and vinegar. Mix well. Season to taste with salt and pepper, if needed. Spoon the hot mushrooms over the steaks. Serve warm.

Preparation time: 25 minutes
Braai time: 11 to 13 minutes
Serves: 4 people
Special equipment: spice mill, 30cm cast-iron skillet

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