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Easy Filet Mignon with Pork Belly Mushrooms

Easy Filet Mignon with Pork Belly Mushrooms

Seared filet mignon steaks are topped with a decadent pork belly mushroom sauté.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Servings: 2


  • 1 grill
  • 1 Hestan NanoBond pan


  • 2 filet mignon steaks
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup pork belly, cut into cubes can substitute with thick cut bacon
  • 8 oz mushrooms, trimmed and quartered
  • 1 tbsp Dairy Free butter
  • 2 sprigs fres thyme
  • 2 sprigs fresh rosemary
  • 2 garlic cloves, minced
  • 2 sliced Gluten Free bread, toasted
  • ¼ cup Dairy Free parmesan


  • Pat the steaks dry and season both sides with salt and pepper. Allow to sit while heating the grill.
  • Heat the grill to 500-550. Place NanoBond pan on the grill and allow it to heat.
  • Add the pork belly to the pan and cook until crispy. Remove from the pan, leaving the drippings.
  • Place the steaks in the pan, cooking the first side for approximately 3 minutes before flipping.
  • Cook the second side approximately 3 minutes, or until you've reached your desired temperature.
  • Remove the steaks from the pan and allow them to rest.
  • Reduce the grill to medium-low. Add your pork belly back into the pan along with the mushrooms, butter, fresh herbs, and garlic. Sauté until the mushrooms are golden and tender.
  • To serve, sprinkle parmesan on the toasted bread. Top with the filet. Add the mushroom and pork belly mixture.
  • Enjoy!
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