1packageMixed wild dry mushroom medleysuch as porcini, shiitake, black and oyster mushrooms; soaked in water to hydrate according to package instructions and chopped
For the Beef Tenderloins:
4(6 oz)beef tenderloin filetsor filet mignons
black pepperfreshly cracked
2tbspextra virgin olive oil
1springfresh rosemaryfinely chopped + more sprigs
1 1/2cupsPinot Noir
3tbspPrepared demi-glace from above + more if needed
For the 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.
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 demi-glace, which takes the longest.