Filet Mignon, Mushrooms and Pinot Noir Sauce
So, I thought..what better meal to make for my hard working husband for Father’s Day? A steak that I can make all on my own and he doesn’t have to lift a finger.
And what better day to go all out and buy filet mignons! We definitely had a treat when devouring this..and it’s not even Father’s Day yet so Bubba gets to enjoy this again. He’s a lucky man.
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- 3 c
- beef stock
- 3 c
- mushroom stock
- 3/4 c
- sherry wine
- 3 pkg
- (1 1/2 cups) mixed wild dry mushroom medley (porcini, shiitake, black and oyster mushrooms); soaked in water to hydrate according to package instructions and chopped
- (8-ounce) filet mignon steaks
- kosher salt and freshly ground black pepper
- 6 slice
- bacon + more bacon if your filets are larger
- 6 Tbsp
- extra virgin olive oil
- 6 Tbsp
- vegetable oil
- 3 lb
- (6 - 8 ounce packages) mushrooms, such as cremini; sliced
- 3 Tbsp
- finely chopped or minced garlic
- 3 sprig(s)
- fresh rosemary, finely chopped
- 4 1/2 c
- gallo’s pinot noir
- 6 Tbsp
- prepared beef demi-glace
- 6 Tbsp
- unsalted butter
- tooth picks or butcher’s twine
- digital meat thermometer
FOR THE BEEF DEMI-GLACE
FOR THE STEAKS
1For the beef demi-glace:
Combine the beef stock, mushroom stock and sherry in a large pot over medium high heat.
2Bring up to a boil and then add the hydrated, chopped mushroom medley mix.
3After 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.
4For the steaks:
While the sauce is simmering, preheat your oven to 400 degrees.
5Pat your steaks dry with a paper towel and season both sides of each filet mignon generously with salt and pepper.
6Wrap a piece of bacon around the sides of each steak and secure with toothpicks or butcher’s twine.
7Using a heavy, ovenproof skillet, heat the vegetable oil over medium-high heat, for about 2 minutes.
8Place the steaks in the hot pan and cook until well seared on one side, for about 3 minutes.
9Turn 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*.
10While the filets are in the oven, using a large non-stick skillet, heat the olive oil over medium-high heat.
11After 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.
12After your steaks have reached the desired internal temperature, remove from the oven.
13Take the steaks out of the skillet, move to a plate and cover well in order to keep warm.
14Return the skillet to the stove over medium-high heat.
15Deglaze with the Pinot Noir wine, scraping up all the browned bits.
16Mix in the beef demi-glace, stirring to combine.
17Add the steaks and mushrooms to the pan and coat in the pan sauce.
18Finish with a tablespoon of butter on top of the steaks.
19To plate: serve the steaks on a bed of the mushrooms and pour a little of the pinot noir sauce over the steaks.