Filet Mignon with Mushrooms and Sauce Pinot Noir

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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