filet mignon, mushrooms and pinot noir sauce
I’ve been wanting to try to cook my steak this way: searing the sides and then finishing it in the oven. I’ve never done this before because my husband, our resident grill master, always grills the steaks outside. 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.
prep time
10 Min
cook time
1 Hr
method
Stove Top
yield
Serves 6
Ingredients
- FOR THE BEEF DEMI-GLACE
- 3 cups beef stock
- 3 cups mushroom stock
- 3/4 cup sherry wine
- 3 packages (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
- FOR THE STEAKS
- 6 - (8-ounce) filet mignon steaks
- - kosher salt and freshly ground black pepper
- 6 slices bacon + more bacon if your filets are larger
- 6 tablespoons extra virgin olive oil
- 6 tablespoons vegetable oil
- 3 pounds (6 - 8 ounce packages) mushrooms, such as cremini; sliced
- 3 tablespoons finely chopped or minced garlic
- 3 sprigs fresh rosemary, finely chopped
- 4 1/2 cups gallo’s pinot noir
- 6 tablespoons prepared beef demi-glace
- 6 tablespoons unsalted butter
- SPECIAL EQUIPMENT
- - tooth picks or butcher’s twine
- - digital meat thermometer
How To Make filet mignon, mushrooms and pinot noir sauce
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Step 1For the beef demi-glace: Combine the beef stock, mushroom stock and sherry in a large pot over medium high heat.
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Step 2Bring up to a boil and then add the hydrated, chopped mushroom medley mix.
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Step 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.
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Step 4For the steaks: While the sauce is simmering, preheat your oven to 400 degrees.
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Step 5Pat your steaks dry with a paper towel and season both sides of each filet mignon generously with salt and pepper.
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Step 6Wrap a piece of bacon around the sides of each steak and secure with toothpicks or butcher’s twine.
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Step 7Using a heavy, ovenproof skillet, heat the vegetable oil over medium-high heat, for about 2 minutes.
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Step 8Place the steaks in the hot pan and cook until well seared on one side, for about 3 minutes.
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Step 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*.
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Step 10While the filets are in the oven, using a large non-stick skillet, heat the olive oil over medium-high heat.
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Step 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.
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Step 12After your steaks have reached the desired internal temperature, remove from the oven.
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Step 13Take the steaks out of the skillet, move to a plate and cover well in order to keep warm.
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Step 14Return the skillet to the stove over medium-high heat.
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Step 15Deglaze with the Pinot Noir wine, scraping up all the browned bits.
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Step 16Mix in the beef demi-glace, stirring to combine.
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Step 17Add the steaks and mushrooms to the pan and coat in the pan sauce.
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Step 18Finish with a tablespoon of butter on top of the steaks.
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Step 19To plate: serve the steaks on a bed of the mushrooms and pour a little of the pinot noir sauce over the steaks.
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Step 20Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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