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1
Pour the wine and water into a 4-quart saucepan , and drop in the garlic, onion, carrot, celery, porcini, rosemary, and 1/2 teaspoon salt.
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2
Bring to a boil, set the cover ajar, adjust the heat to maintain a steady simmer, and cook for an hour or more, until the vegetables have exhausted all their flavors and the liquid level has reduced by half.
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3
Set a sieve over a bowl, and pour the entire contents of the saucepan into it, straining out the solids and collecting the sauce in the bowl.
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4
Press the vegetables with a big spoon to release more sauce.
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5
Rinse the saucepan, pour the strained sauce back into it, and bring to a boil.
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6
Cook, uncovered, adjusting the heat so the sauce reduces steadily without scorching, until thickened and flavorful, about 1 1/2 cups in volume.
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7
Season with 1/2 teaspoon salt, and keep the sauce warm.
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8
Meanwhile, tie loops of kitchen twine tightly round the filet to keep it compact, even in shape, and easier to handle.
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9
Tie the first loops an inch in from either end of the filet, and more loops at 2-inch intervals along the length.
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10
When you are ready to cook the filet, sprinkle the remaining teaspoon salt all over its surface.
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11
Pour the olive oil into a 12-inch saute pan or skillet; set it over med-high heat, and put in the beef.
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12
Pan-sear the filet for 15 minutes, more or less, depending on how well-done or rare you like it.
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13
Frequently roll and shift the tied meat in the pan, so it cooks and colors evenly on all sides, until crusty on the outside and med-rare inside.
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14
Turn off the heat and put filet on a warm plate.
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15
To finish the sauce, pour it all into the searing skillet, turn on the heat, and bring the liquid to a boil while scraping up all the browned bits from the skillet bottom.
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16
Stir to incorporate this flavorful glaze into the sauce as it heats.
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17
While the sauce is boiling, drop in the cold butter, one piece at a time, vigorously whisking each one to incorporate it fully with the sauce before adding the next piece.
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18
When the last bit of butter has disappeared in the sauce, turn off the heat and stir in the honey until it disappears.
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19
To serve: slice the meat crosswise into 1/2-inch slices, snipping and removing the twine loops as you cut.
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20
Drizzle some of the wine sauce on a warm rimmed serving platter, and arrange the beef slices on top of the sauce (or drizzle a couple spoonfuls of sauce on rimmed dinner plates and top with individual portions of sliced beef).
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21
Serve immediately, with remaining sauce in a bowl to be passed at the table.
