Filet Mignon with Mushrooms and Sauce Pinot Noir

Name: Filet Mignon with Mushrooms and Sauce Pinot Noir
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-ounce) filet mignon steaks; Kosher salt and freshly ground black pepper; 2 bacon strips; 2 tablespoons extra-virgin olive oil; 1 pound assorted mushrooms, such as shiitake, crimini, and chanterelle, stemmed and halved; 1 tablespoon finely chopped garlic; 2 sprigs fresh rosemary; 2 cups Pinot Noir; 2 tablespoons prepared demi-glace; 2 tablespoons unsalted butter

Servings: persons

1
Preheat oven to 375 degrees F.
2
Season both sides of the filet mignon generously with salt and pepper.
3
Wrap a piece of bacon around the sides of each steak and secure with butcher's twine.
4
In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking.
5
Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes.
6
Turn the steaks over, there should be a nice crust on top.
7
Add the mushrooms, garlic, and rosemary; give everything a good stir.
8
Transfer the pan to the oven.
9
Roast for 10 to 12 minutes or until the steaks are cooked medium-rare.
10
Remove the steaks, mushrooms, and rosemary to a platter; cover to keep warm.
11
Return the pan to the stove over medium-high heat.
12
Deglaze with the wine, scraping up all the yummy bits in the bottom of the pan.
13
Mix in the demi-glace, stirring to combine.
14
Put the steaks and mushrooms back in the pan and coat in the pan sauce.
15
Finish with a couple of tablespoons of butter to make it rich.
16
Put the steak and mushrooms on 2 serving plates and cut off the butcher's twine from the filets.
17
Pour the wine sauce on top and garnish each plate with a roasted rosemary sprig.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (8-ounce) filet mignon steaks, Kosher salt and freshly ground black pepper, 2 bacon strips, 2 tablespoons extra-virgin olive oil, and more.

Yes, Filet Mignon with Mushrooms and Sauce Pinot Noir falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!