Filet Mignon with Mushrooms and Sauce Pinot Noir Recipe

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

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

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.

No additional tips available.

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

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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.

Filet Mignon with Mushrooms and Sauce Pinot Noir

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