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.
Today is a very special Sunday Supper because we are teaming up with Gallo Family Vineyards and sharing some very special recipes for the fathers in our lives! We also had the opportunity to either pair the recipe with Gallo’s Pinot Noir or their delicious Café Zinfandel. Gallo’s Pinot Noir is a medium bodied wine provides a smooth and light finish with aromas of cherry and sweet fruit flavors. And their Café Zinfandel sparkles with strawberry, raspberry and watermelon flavors and can be served chilled. I’m planning on enjoying mine this summer!
So you must take a look at each fabulous recipe below and if you’re interested in grabbing a nice bottle of Gallo Family Vineyards wine, click here for their store locator. Additionally, you can click here to redeem a $1 off digital coupon.
Get connected with Gallo Family on Facebook, Twitter, Instagram, and YouTube for more ideas and updates.
Father’s Day Salads and Main Dishes:
- Avocado and Quinoa Salad by Ruffles & Truffles
- Baked Lentil Chilaquiles Casserole by Shockingly Delicious
- Barbecue Chicken with Pinot Noir Blueberry Sauce by The Girl In The Little Red Kitchen
- Chicken in a Caramelized Onion Wine Sauce by Family Foodie
- Filet Mignon with Mushrooms and Pinot Noir Sauce by Hip Foodie Mom
- French Onion Soup au Gratin Stuffed Meatballs by Cupcakes & Kale Chips
- Grilled Pork Tenderloin with Southwestern Zinfandel Glaze by Cooking On The Ranch
- Jambalaya Kabobs by Foxes Love Lemons
- Man Burgers Stuffed with Pinot Noir Caramelized Onions by Kudos Kitchen by Renee
- Marinated Flank Steak by The Foodie Army Wife
- Mushroom Topped Pinot Noir Burgers by That Skinny Chick Can Bake
- Pinot Noir Glazed Salmon by Cindy’s Recipes and Writings
- Pinot Noir Mushroom Reduction Sauce with Grilled T-Bone Steak by Peanut Butter and Peppers
- Red Wine Meatball Subs by Momma’s Meals
Father’s Day Sweets and Treats:
- Angel Food Cake Smores Skewers by Melanie Makes
- Cafe Zinfandel Cake & Pinot Noir Quinoa by NinjaBaking.com
- Cherry Pinot Noir Pie by girlichef
- Chocolate Decadence with Cafe Zinfandel Whipped Cream and Raspberry Sauce by Desserts Required
- Hot Fudge Pudding Cake by Magnolia Days
- Pinot Noir Dark Chocolate Truffles by Alida’s Kitchen
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
The Ninja Baker says
Your husband is indeed a lucky man, Alice. Fantastic ideas to include oyster mushrooms…I will be on the lookout to buy the mushroom medley.
hipfoodiemom says
Kim, you should be able to find the dry mushroom medley at Trader Joe’s!!! it’s so wonderful and adds so much flavor!!! you can use it for pasta sauces as well!
Renee says
My husband would love this steak and mushrooms. And yes, wrapping it in bacon is an awesome touch. Great dish to make when it is raining or the weather isn’t so great for grilling.
hipfoodiemom says
Renee! yes! and my husband loved that I was the one cooking and he didn’t have to grill! 🙂 haha. . . but yes this cooking method is also really legit. . you need to try this!
Lea Ann (Cooking On The Ranch) says
Your steak looks perfectly cooked! I’ve also heard about the method of searing and finishing in the oven and I’ve never tried it. And over all of those mushrooms ….. oh my delicious. Your photos are really good. Thanks for the inspiration to give this cooking method a try.
hipfoodiemom says
Thank you so much, Lee Ann!!! and yes, you’ve got to try this! Searing keeps all of those lovely juices inside. . we loved this steak!
Katie says
Ok, this dish has my husband’s name written ALL OVER it. Not only would he love that bacon wrapped filet, but the mushrooms! Oh the mushroomy goodness!
hipfoodiemom says
Katie, the mushrooms and the pinot noir sauce did it for me. . so good!
Family Foodie says
Paul and Ron would get along wonderfully — Ron would devour this meal! I love wine sauces and can’t wait to give this recipe a shot.
Your photography looks absolutely amazing!
hipfoodiemom says
Thank you so much, Isabel! and yes!I think Ron and Paul would get along beautifully!! Cheers to you and happy Sunday!
Maria | Pink Patisserie says
I have always wanted to try making steak that way too. I say you nailed it! Looks deliciously prepared! My husband always grills too, and while I love it I’d like to mix it up sometimes and try to prepare things a bit differently.. Just a gorgeous recipe all around Alice!
hipfoodiemom says
Thank you so much, Maria! We really loved this steak! you have to try this! and now we can do this instead of grilling during our freezing cold winters here in Wisconsin 🙂
Cindys Recipes and Writings says
I eat very little red meat but this steak I will make an exception!
hipfoodiemom says
you should. . it would totally be worth it! 🙂
Jennifer @ Peanut Butter and Peppers says
YUMMY!! I love your mushrooms, it goes so great with Pinot Noir! Love the recipe!
hipfoodiemom says
Thank you, Jennifer!
Brianne @ Cupcakes & Kale Chips says
This is total perfection, Alice!
hipfoodiemom says
Thanks so much, Brianne!! we really enjoyed this one!
DB-The Foodie Stuntman @ Crazy Foodie Stunts says
Hi Alice, there’s a reason why beef, mushrooms and red wine pair so well together and you executed this dish beautifully. I have a question regarding the mushroom stock: Is that the fluid used to rehydrate your dried mushrooms?
hipfoodiemom says
Hey DB! no, I discarded that liquid and used a boxed mushroom stock (plus a boxed beef broth). I didn’t think there would be as much flavor with the water used to hydrate the dry ones… but good idea for next time maybe?
Zainab says
This steak looks so good Alice. It’s cooked perfectly and the wine sauce is just to die for. Love this meal!!
hipfoodiemom says
Thank you so much, Zainab!! This took a lot of work but it was sooo worth it!
Dorothy at Shockingly Delicious says
1. Your husband is LUCKY!
2. Can there ever be too many mushrooms on a plate? NO!
3. I want THIS for dinner. Tonight would be ideal.
hipfoodiemom says
haha, Dorothy! You crack me up! At first I thought I was maybe overdoing it with mushrooms when plating this baby, but let me just say that plate was licked clean at the end. I loved these mushrooms! 🙂
Betsy @ Desserts Required says
Paul is a VERY fortunate man to get this delicious steak two times in a very short period of time. Ok, Paul is actually VERY fortunate for many reasons! 🙂
hipfoodiemom says
haha, thank you Betsy!
Susan says
Paul is a lucky man and that is one beautiful piece of steak, cooked perfectly! I wouldn’t mind this for myself! Plus that bacon around it is an extra bonus! Is the bacon to bribe him to do the dishes? 🙂
hipfoodiemom says
haha, love that Susan! He does seem to be in a happier mood when I give him meat 😛
Melanie | Melanie Makes says
You’ve really outdone yourself this week, Alice! Not only does the steak look amazing but I can’t keep my eyes off that bed of mushrooms!
hipfoodiemom says
Ah thanks so much Melanie! At first I thought I was maybe overdoing it with mushrooms when plating this baby, but let me just say that plate was licked clean at the end. I loved these mushrooms!!
Roz says
I didn’t make this week’s deadline for #SS since I just returned from Italy, but you certainly did read my mind for what we’ll be doing tonight for Father’s Day! I wish I had some of that wine on hand, but I think I’ll just sauté some mushrooms in butter instead. Next time, I’ll try your recipe to the ‘t’! Thanks for sharing your recipe!
Roz
hipfoodiemom says
Roz, you’ve got to try the Pinot Noir sauce. . it’s unforgettable with this steak!! 🙂
Heather Schmitt-Gonzalez says
DROOOOOOOOL! That photo of the cut steak is killing me – perfection!
hipfoodiemom says
haha, thank you Heather! For those who don’t do rare, that photo could be a big turn off but with a filet mignon, it’s gotta be rare or medium rare! 🙂
Liz says
You and I were on the same wavelength today! Didn’t the pinot noir work deliciously with beef and mushrooms? Bill would be thrilled with your filet for Father’s Day!
hipfoodiemom says
Thank you so much, Liz! yes it really was delicious and I really am making this again for Father’s Day. . Paul has made me promise! 🙂
Constance Smith (@FoodieArmyWife) says
Oh my goodness gracious!!!! I can taste this now.
hipfoodiemom says
Thanks so much Conni!!
Chris @ Shared Appetite says
What a perfectly cooked steak! Your husband’s a lucky man to have a wife that can cook a steak so flawlessly!!! Yum, when’s dinner?!?!
hipfoodiemom says
Awh, thank you Chris!!
Jocelyn (Grandbaby Cakes) says
Anniversary dinner! Check! Amazing. Fred would go crazy over this. Who am I kidding? I would! That’s why I need to make it for a special occasion!
hipfoodiemom says
haha, thank you so much Jocelyn!!
Carolyn says
That is a stunning dish Alice! Being the carnivore that I am, it caught my eye immediately!
hipfoodiemom says
Thanks so much, Carolyn!
Sarah | Curious Cuisiniere says
I seriously wanted to try to eat that bite right off of the fork! This looks amazing!
Tammi @ Momma's Meals says
I’m so glad you got to try it your way! Isn’t it amazing in the oven?? I’ve made a dish similar before but never thought about adding wine! I’m on it.
My Inner Chick says
OMGOSH,
this is a gorgeous meal for the GODS & Goddess’s!
Lovely. Just perfect.
hipfoodiemom says
You are so sweet, thank you!!
Lori @ Foxes Love Lemons says
LOOK at the sear on that steak. That is the way to do it! We used to always grill steaks, too…but once we tried the cast iron method, we’ve never gone back. The crust just can’t be beat!
Julia Olsen says
Omg, this dish is insane! Looks amazing, I can almost smell it! 😀 YUM!! Wish I could eat it… Well I’m gonna save the recipe and make it soon!!!
Alida says
While I’m not a huge meat eater, I LOVE LOVE LOVE a good filet. These are cooked to perfection! I have never figured out how to make it as good at home, but will definitely be following your recipe now. YUM!
Lisa says
Hi, can’t wait to try this!!! I don’t have a oven skillet, can I use a Dutch oven?
hipfoodiemom says
Hi Lisa, sure, I think a dutch oven should work just fine!! Please let me know how it goes!!!
Lisa says
Thank you