Recipes : Filet Mignon with Mushrooms and Sauce Pinot Noir : Food Network

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Filet Mignon with Mushrooms and Sauce Pinot Noir
Recipe courtesy Tyler Florence

Ingredients
2 (8-ounce) filet mignon steaks
Kosher salt and freshly ground black pepper
2 bacon strips
2 tablespoons extra-virgin olive oil
1 pound assorted mushrooms, such as shiitake, crimini, and chanterelle, stemmed
and halved
1 tablespoon finely chopped garlic
2 sprigs fresh rosemary
2 cups Pinot Noir
2 tablespoons prepared demi-glace
2 tablespoons unsalted butter

Directions
Preheat oven to 375 degrees F.

Season both sides of the filet mignon generously with salt and pepper. Wrap a
piece of bacon around the sides of each steak and secure with butcher's twine. In
a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until
almost smoking. Place the steaks in the hot pan and cook until well seared on 1
side, about 3 minutes. Turn the steaks over, there should be a nice crust on top.
Add the mushrooms, garlic, and rosemary; give everything a good stir. Transfer the
pan to the oven. Roast for 10 to 12 minutes or until the steaks are cooked
medium-rare.

Remove the steaks, mushrooms, and rosemary to a platter; cover to keep warm.

Return the pan to the stove over medium-high heat. Deglaze with the wine, scraping
up all the yummy bits in the bottom of the pan. Mix in the demi-glace, stirring to
combine. Put the steaks and mushrooms back in the pan and coat in the pan sauce.
Finish with a couple of tablespoons of butter to make it rich. Put the steak and
mushrooms on 2 serving plates and cut off the butcher's twine from the filets.
Pour the wine sauce on top and garnish each plate with a roasted rosemary
sprig.