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Filet Mignon with Mushrooms and Sauce Pinot Noir Recipe

Filet Mignon with Mushrooms and Sauce Pinot Noir

Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

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  • on January 29, 2013

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    Really good!! I too only added a cup of Pinot and really let it reduce down. I didn't feel the bacon was necessary and I was correct it was awesome without it. I did use the demi glace and I think it really added another level of flavor and helped thicken the sauce a bit. Definitely saving to the recipe box!!

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  • on January 02, 2013

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    This was a great dish. After reading the reviews I made a few minor changes. I only used 1 cup of wine. And i did not use a demi glace. The steaks still came out juicy and tender. Also I did not use bacon, as I didnt think it would be crispy. The reviewers said it was just fatty. It was fine without the bacon! This recipe is definitely a keeper!

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  • on January 31, 2012

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    My friend made this dish for me last week and it was the best. The only thing I would change is the amount of wine needed. One cup is plenty Also, he substituted Kitchen Bouquet for the Demi Glase. Is this a bad thing?

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  • on December 10, 2011

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    I normally don't like reviews when people change the recipe so drastically, but I'm adding mine to counter the three-star ratings that some people have given this recipe. I do not use the sauce, as my family is not a big fan of sauces on their steak. I do prepare the rest of it as per the recipe. I prepare the mushrooms, garlic, and rosemary first, toss them in some olive oil and let it all sit while I prepare the steaks. I use portabello mushrooms which take on an amazing flavor from this steak as well as add to the steak. As far as the bacon goes, I've found that I love using maple bacon, which makes up for the sweetness it lacks from the sauce. I make this as my "wow" recipe when we have guests and they all rave about it. The husbands always make their wives get the recipe. One more thing - I've accidentally overcooked these steaks. Normally, that's a killer for meat, but these were still tasty and juicy. Love this recipe!

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  • on November 26, 2011

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    I have been making this for the past couple of years. It has changed the way that I make my filets, this is outstanding! The wine reduction is KILLER!!! It is now seriously hard for me to order a steak out in any restaurant.

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  • on April 01, 2011

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    This recipe is so easy and fool proof. It is the only way I make steak now. Also I add asparagus and roast those too. Sometimes I have demi glace sometimes I don't! I just made it last night with frest morel mushrooms. Sometimes I use Pinot sometimes Cab. Use what ever you are serving for wine. My husband says that no restaurant in town makes better steak! :

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  • on March 10, 2010

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    This was heaven on a plate! Want to impress someone - make this. By mistake we put the wine in the pan after we seared the steak and put the mushrooms and rosemary in the pan too.....(fiance was not following directions - but I think it worked out perfect. We poured the wine back into a seperate bowl and then put the steak & mushrooms in the oven. Worked out fine. Also - had to learn how to make a demi-glace on the fly - Mixed Beef Broth and Sherry cooking wine and simmered for 20 minutes, then added some Quick-Mix flour that makes it thicker for us who are impatient. : Then added the wine to the demi-glace pan and still used the two cups of wine, but needed MUCH more Demi-Glace - like 1/2 cup. Worked out perfect - nice and thick and very very good. Steaks were perfect - but we did not eat the bacon - too fatty and did not crisp up. But don't skip this step because it left a very nice flavor on the outside of the filet. Cook time was perfect. We made Asparagus Wraps as a side - Awesome - no other sides needed http://www.foodnetwork.com/videos/asparagus-phyllo-wraps/18424.html - Date Night Success for a couple working on together activities!

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  • on January 18, 2010

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    Watching Food Network, Tyler has always been one of my favorites. His dishes seemed to make sense. However, every recipe of his that I've tried has been off. WAY too much wine! Probably would be better without the wine or 1/2 cup, at most. For 1&1/2" filets 12 minutes was perfect.

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  • on April 08, 2009

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    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.......

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  • on December 13, 2008

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    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.

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