Filet Mignon with Mushrooms and Sauce Pinot Noir

Recipe courtesy Tyler Florence

Show: Food 911Episode: Parent Trap

Rated: 4 stars out of 5Rate itRead users' reviews (51)

RECIPE
COMMENTS & REVIEWS(51)

Cook Time:
20 min
Level:
Easy
Yield:
2 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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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.

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Comments & Reviews

recipe Filet Mignon with Mushrooms and Sauce Pinot Noir
Louise Acushnet, MA 04-08-2009
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Very Good but needs tweaking
Rated: 4 stars out of 5

Notes: I found the bacon to be of little value; it ended up being just a rubbery strip around the steaks but of course my... husband ate it anyway!! Next up is I only used 1 and a half cups of wine as I drank the other half....but I made sure to reduce the wine down to @ a half a cup and added more rosemary. The recipe makes a big error in not mentioning the importance of the reduction. The demi glaze could be omitted by substituting beef broth, butter, or some cream at the end.....Cook the mushrooms, garlic and rosemary for 5 minutes or so before adding the steaks back in. Then roast all in the oven for 10 minutes. Meat came out perfect; medium rare.......I found the final sauce to be just a tad too winey. But I did like the oven roasting and will try this method again.......Read more
recipe Filet Mignon with Mushrooms and Sauce Pinot Noir
holly berkeley, CA 12-13-2008
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needs some alterations but good foundation
Rated: 3 stars out of 5

I grilled/sauteed steaks without oil or butter, to get better brown marks on steaks. After putting steaks in oven I sauteed... onions (instead of mushrooms, don't care for) with garlic and rosemary (in pan I used to saute steaks in) for a couple minutes. added wine and a concocted a demi-glace. I don't have time to make demi-glace the traditional way. so I used a reduced beef bullion base instead. reduced the whole thing down to about half and added butter, with flour mixed into it, to thicken it. bam done and tastes great. DO NOT put the steaks in the sauce while it is reducing b/c it will ruin the steaks own flavor. Read more
recipe Filet Mignon with Mushrooms and Sauce Pinot Noir
Anjali Yorktown, VA 11-12-2008
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Loved this steak!
Rated: 4 stars out of 5

The steak in combination with the mushrooms , rosemary and wine just tasted phenomenal. I served it with roasted asparagus... and mashed potatoes- won my fiance over big time!!! I couldn't find demi-glace anywhere, so I just omitted it. The wine just wouldn't thicken for me, so I ended up adding mashed butter and flour into the wine and whisking it in- the sauce thickened within a minute or two. When I make this dish again, I'm going to sautee the mushrooms and the garlic before putting them into the oven- the mushroom tasted too bland by themselves. Thank you Tyler!!!!Read more
recipe Filet Mignon with Mushrooms and Sauce Pinot Noir
null null, null 10-12-2008
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Yes and Yes
Rated: 5 stars out of 5

This is the first recipe that I have attempted from Food Network. What a great one to start out with. Fast, simple and quite... delicious. I did make the following changes? I inadvertently sliced the mushrooms versus halving them (Sunday night, kids talking to me, dogs barking.) Given the feedback from others, I decreased the amount of Pinot Noir to 1 ? cups and added 1 teaspoon of demi-glace and slow simmered while prepping., I then added the wine when called for. Although I did reduce the oven time to 10 minutes ? 8 minutes would have been better. Served with Yukon gold mashed potatoes and drizzled a bit of the sauce over them. My family is saying this is a ?yes?! I agree! For my gluten free friends, this is a great recipe. No modifications are needed (provided the demi-glace is gluten free). Read more
recipe Filet Mignon with Mushrooms and Sauce Pinot Noir
Allison Ladera Ranch, CA 03-27-2008
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Filet
Rated: 5 stars out of 5

Fabulous
recipe Filet Mignon with Mushrooms and Sauce Pinot Noir
Jan Brooklyn Park, MN 02-14-2008
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Great and easy steak
Rated: 5 stars out of 5

I tried this recipe and it was great. I made a few alterations - used rib eye instead of filet and left the bacon off. The... mushrooms were very flavorful from being cooked in the steak juice. The rosemary was the perfect flavor for it all. We loved it.Read more