Grilled Filet Mignon & Portabella Mushrooms & Wedge Salad

Grilled Filet Mignon & Portabella Mushrooms


  • 1 pound Filet Mignon steaks
  • 2 large Portabella Mushrooms
  • Lea & Perrins Worcestershire Sauce
  • 1 tbsp minced garlic
  • 1 tbsp diced scallion or chives

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  • Slice the Portabella Mushrooms into 1 inch wide strips
  • Marinate the Filet Mignon steaks, and sliced Portabella Mushrooms in Lea & Perrins Worcestershire Sauce & 1 tbsp minced garlic overnight.
  • Grill the steaks on a medium heat setting for a gas grill, or a medium flame for charcoal, for 5-6 minutes per side.
  • Place the Portabella Mushrooms on the grill for 2-3 minutes, turning frequently to avoid charring.
  • Remove steaks & mushrooms and serve together with a pinch of minced scallion or chives as garnish, along with the Wedge Salad recipe below.

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Wedge Salad


  • a chilled head of iceberg lettuce, (quartered into wedges)
  • 2 cups baby leaf spinach
  • 3 tbsp Primal Kitchen Caesar Salad Dressing
  • 2 pieces of Boars Head pre-cooked bacon, (heated and crumbled)


  • Toss 1 cup spinach with 1 tbsp of Primal Kitchen Salad Dressing in a medium bowl
  • Place it on a plate as a bed.
  • Place a quarter wedge of iceberg lettuce on top of the bed of spinach.
  • Drizzle 2 tbsp Primal Kitchen Salad Dressing over the wedge.
  • Top with 1 piece of crumbled bacon and serve alongside the Grilled Filet Mignon & Portabella Mushrooms recipe above.


Women: 3 oz. Grilled Filet Mignon & 1 large Portabella Mushroom & the Wedge Salad recipe as instructed above.

Men: 6 oz. Grilled Filet Mignon & 1 large Portabella Mushroom & the Wedge Salad recipe as instructed above.

This recipe may be used as Meal 4 on the Remedy Recipes format.

Grilling season is in full swing, and there’s nothing like steak on the grill! We’ve also discovered the delicious & easy classic, Wedge Salad, and it’s quickly become one of our favorites! Add the grilled Portabellas to this dish, and you have a tasty & satisfying meal, tailor made for August Summer grilling! We hope that you enjoy it. Filet Mignon is a nice, occasional treat, and we like to get the filet at our local butcher, but many grocery stores carry nice, organic, grass-fed cuts as well.

Mangiare, Piaccia! Eat, Enjoy!




About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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