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Filet Mignon with Mushrooms and Pinot Noir Sauce for #SundaySupper

I used my cast iron skillet but you can also use a stainless steel oven safe skillet for this recipe. I would not recommend using a non-stick pan. NOTE: Cooking time includes time for the beef demi-glace, which takes the longest.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main
Servings: 2
Author: Hip Foodie Mom


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


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.