Filet Mignon with Mushrooms and Pinot Noir Sauce!!! And it’s wrapped in bacon! This filet mignon is unforgettable! Try the recipe!
Ever since I read this post, I’ve been wanting to try to cook my steak this way: searing the sides and then finishing it in the oven. I’ve never done this before because my husband, our resident grill master, always grills the steaks outside.
So, I thought .. what better meal to make for my hard working husband for Father’s Day? A steak that I can make all on my own and he doesn’t have to lift a finger.
And what better day to go all out and buy filet mignons! We definitely had a treat when devouring this. . and it’s not even Father’s Day yet so Paul gets to enjoy this again. He’s a lucky man.
If you read my blog, you know my husband is a huge meat eater. He was so consumed with this steak that he didn’t even mind the crazy amount of mushrooms I added to the plate when serving these. Can you tell I love mushrooms?! And the fact that the filets were wrapped in bacon didn’t seem to hurt either.
If you’ve never attempted a pinot noir sauce, you simply must. The richness in this sauce is divine and the Gallo Pinot Noir wine enhances the already earthy and rich flavor from the beef and mushroom broth and the mixed wild mushroom medley I used (porcini, shiitake, black and oyster mushrooms). I highly recommend finding a mixed wild dried mushroom medley. The amount of flavor these babies add to your sauce is crazy delicious. You simply hydrate them, chop them up and add them in.
It took me a couple times to perfect this recipe the way I wanted it. I wanted the steak juicy, flavorful and slightly crispy on the outside. The mushrooms and pinot noir sauce add a whole other dimension to this dish. If you are a steak lover, you need to try this recipe. Better yet, if you still don’t have that special recipe for Father’s Day, take a look at this one or one of the other fabulous recipes below.
I hope you enjoy!
Filet Mignon with Mushrooms and Pinot Noir Sauce for #SundaySupper
Ingredients
For the beef demi-glace:
- 1 cup beef stock
- 1 cup mushroom stock
- ¼ cup sherry wine
- 1 package 1/2 cup Mixed wild dry mushroom medley (porcini, shiitake, black and oyster mushrooms); soaked in water to hydrate according to package instructions and chopped
For the steaks:
- 2 8-ounce filet mignon steaks
- Kosher salt and freshly ground black pepper
- 2 bacon strips + more bacon if your filets are larger
- 2 tablespoons vegetable oil
- 1 to 2 tablespoons extra virgin olive oil
- 1 pound 2- 8 ounce packages mushrooms, such as Cremini; sliced
- 1 tablespoon finely chopped or minced garlic
- 1 sprig fresh rosemary finely chopped
- 1 ½ cups Gallo’s Pinot Noir
- 3 tablespoons prepared beef demi-glace see above
- 1 to 2 tablespoons unsalted butter
Special equipment:
- Tooth picks or butcher’s twine
- Digital meat thermometer
Instructions
For the beef demi-glace:
- Combine the beef stock, mushroom stock and sherry in a small to medium sized pot over medium high heat. Bring up to a boil and then add the hydrated, chopped mushroom medley mix. After about 30 seconds, reduce the heat to medium-low and let simmer until the sauce has thickened and is reduced to half, for at least an hour or so.
For the steaks:
- While the sauce is simmering, preheat your oven to 400 degrees F.
- Pat your steaks dry with a paper towel and season both sides of each filet mignon generously with salt and pepper. Wrap a piece of bacon around the sides of each steak and secure with toothpicks or butcher's twine.
- Using a heavy, ovenproof skillet, heat the vegetable oil over medium-high heat, for about 2 minutes. Place the steaks in the hot pan and cook until well seared on one side, for about 3 minutes. Turn the steaks over to sear the other side and immediately transfer the skillet to the oven to finish cooking for about 7 to 8 minutes or until your steaks have reached the desired internal temperature*.
- While the filets are in the oven, using a large non-stick skillet, heat the olive oil over medium-high heat. After a minute to two, add the sliced mushrooms, garlic and rosemary and cook until the mushrooms are soft, for about 5 to 6 minutes. Set aside.
- After your steaks have reached the desired internal temperature, remove from the oven. Take the steaks out of the skillet, move to a plate and cover well in order to keep warm.
- Return the skillet to the stove over medium-high heat. Deglaze with the Pinot Noir wine, scraping up all the browned bits. Mix in a few tablespoons of the beef demi-glace, stirring to combine. Add the steaks and mushrooms to the pan and coat in the pan sauce. Finish with a tablespoon of butter on top of the steaks (if desired). To plate: serve the steaks on a bed of the mushrooms and pour a little of the pinot noir sauce over the steaks. Serve immediately.
Recipe adapted from The Food Network. To ensure you are cooking your steak the way you want it, click here to see the optimal temperature for filet mignons.
