-
1
To make the rub: combine the rub ingredients together; reserve 1/2 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 1/2 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 1/2 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.
