Filet Mignon With Mushrooms And Sauce Pinot Noir

Recipe Ingredients

2		Filet mignon steaks - (8 oz ea)
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2		Bacon strips
2 tablespoons	30ml	Extra-virgin olive oil
1 lb	454g / 16oz	Assorted mushrooms - stemmed, halved
		= (such as shiitake, crimini, and
		Chanterelle)
1 tablespoon	15ml	Finely-chopped garlic
2 sections		Fresh rosemary
2 cups	474ml	Pinot Noir
2 tablespoons	30ml	Prepared demi-glace
2 tablespoons	30ml	Unsalted butter

Recipe Instructions

Preheat oven to 375 degrees.

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.

This recipe yields 2 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D19) - from the TV FOOD NETWORK

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