Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette


According to the recent Canadian GrillWatch Survey, hamburgers remain the most-often food grilled in the past year, according to (89%) of respondents, with beef patties being top favourite (96%). Hot dogs (77%) rose to second place and were most often grilled by families with children. Chicken pieces (76%), followed by steak (74%) took home third and fourth place respectively as foods most-often grilled in the past year.

Steak, however, continues to reign as the all-time favourite barbecue item, according to (44%) of respondents, followed by hamburgers (35%), chicken pieces (30%), and hot dogs (16%). Kick off barbecue season by grilling this mouth-watering steak recipe from Weber’s New Real Grilling cookbook.

Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

Serves: 4

Prep time: 15 minutes

Grilling time: 14–18 minutes

Special equipment: perforated grill pan

  • 4 beef tenderloin steaks, each about 6 ounces and 1¼ inches thick
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 thick slices bacon, cut into ¼-inch dice (2 ounces)
  • ⅓ cup finely diced red onion


  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves, minced or pushed through a press
  • 8 ounces cremini mushrooms, stems removed, each cut into quarters
  • 2 tablespoons finely chopped fresh chives

1. Brush the steaks on both sides with oil and season generously with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

2. Prepare the grill for direct cooking over high heat (450° to 550°F) and medium heat (350° to 450°F) and preheat a perforated grill pan over medium heat.

3. In a skillet over medium-low heat, cook the bacon and onion until the bacon is crisp, 6 to 8 minutes, stirring occasionally. Remove from the heat.

4. Combine the vinaigrette ingredients, including ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper; whisk until smooth. Put the mushrooms in a medium bowl and add ¼ cup of the vinaigrette. Mix well. Reserve the remaining vinaigrette.

5. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.

6. Spread the mushrooms in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until golden brown and tender, 6 to 8 minutes, turning once or twice. Don’t move the mushrooms until the bottom sides are nicely browned. Transfer the mushrooms to the skillet with the bacon and onions and warm over medium heat for about 1 minute, stirring often. Add the chives and mix well. Serve the steaks warm with the mushroom mixture spooned on top. If desired, whisk the reserved vinaigrette and drizzle some over each steak.

The Author:

Photo and article, courtesy of

2013 Weber-Stephen Products LLC. Recipe from Weber’s New Real Grilling by Jamie Purviance. Used with permission.


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