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 
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 
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 
Today is a very special Sunday Supper because we are teaming up with 
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.
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.
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!
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.
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!
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.
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!
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!
Katie, the mushrooms and the pinot noir sauce did it for me. . so good!
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!
Thank you so much, Isabel! and yes!I think Ron and Paul would get along beautifully!! Cheers to you and happy Sunday!
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!
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 🙂
I eat very little red meat but this steak I will make an exception!
you should. . it would totally be worth it! 🙂
YUMMY!! I love your mushrooms, it goes so great with Pinot Noir! Love the recipe!
Thank you, Jennifer!
This is total perfection, Alice!
Thanks so much, Brianne!! we really enjoyed this one!
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?
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?
This steak looks so good Alice. It’s cooked perfectly and the wine sauce is just to die for. Love this meal!!
Thank you so much, Zainab!! This took a lot of work but it was sooo worth it!
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.
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! 🙂
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! 🙂
haha, thank you Betsy!
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? 🙂
haha, love that Susan! He does seem to be in a happier mood when I give him meat 😛
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!
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!!
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
Roz, you’ve got to try the Pinot Noir sauce. . it’s unforgettable with this steak!! 🙂
DROOOOOOOOL! That photo of the cut steak is killing me – perfection!
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! 🙂
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!
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! 🙂
Oh my goodness gracious!!!! I can taste this now.
Thanks so much Conni!!
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?!?!
Awh, thank you Chris!!
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!
haha, thank you so much Jocelyn!!
That is a stunning dish Alice! Being the carnivore that I am, it caught my eye immediately!
Thanks so much, Carolyn!
I seriously wanted to try to eat that bite right off of the fork! This looks amazing!
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.
OMGOSH,
this is a gorgeous meal for the GODS & Goddess’s!
Lovely. Just perfect.
You are so sweet, thank you!!
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!
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!!!
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!
Hi, can’t wait to try this!!! I don’t have a oven skillet, can I use a Dutch oven?
Hi Lisa, sure, I think a dutch oven should work just fine!! Please let me know how it goes!!!
Thank you