Tea-Rubbed Filet Mignon Steaks with Buttery Mushrooms | Red Meat Recipes | Weber Grills | Weber US

Ingredients

• 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
• 4 filet mignon steaks, each about 8 ounces and 1½ inches thick, trimmed of excess fat
• ½ pound/225 grams button mushrooms
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4 large garlic cloves, thinly sliced
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• ¼ cup/6 grams roughly chopped fresh Italian parsley leaves
• 1 teaspoon sherry or red wine vinegar