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filet mignon, mushrooms and pinot noir sauce

review
Private Recipe by
Raven Higheagle
Prescott, AZ

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.

yield serving(s)
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For filet mignon, mushrooms and pinot noir sauce

  • FOR THE BEEF DEMI-GLACE
  • 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
  • FOR THE STEAKS
  • 6
    (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
    fresh rosemary, finely chopped
  • 4 1/2 c
    gallo’s pinot noir
  • 6 Tbsp
    prepared beef demi-glace
  • 6 Tbsp
    unsalted butter
  • SPECIAL EQUIPMENT
  • tooth picks or butcher’s twine
  • digital meat thermometer

How To Make filet mignon, mushrooms and pinot noir sauce

  • 1
    For the beef demi-glace: Combine the beef stock, mushroom stock and sherry in a large pot over medium high heat.
  • 2
    Bring up to a boil and then add the hydrated, chopped mushroom medley mix.
  • 3
    After 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.
  • 4
    For the steaks: While the sauce is simmering, preheat your oven to 400 degrees.
  • 5
    Pat your steaks dry with a paper towel and season both sides of each filet mignon generously with salt and pepper.
  • 6
    Wrap a piece of bacon around the sides of each steak and secure with toothpicks or butcher’s twine.
  • 7
    Using a heavy, ovenproof skillet, heat the vegetable oil over medium-high heat, for about 2 minutes.
  • 8
    Place the steaks in the hot pan and cook until well seared on one side, for about 3 minutes.
  • 9
    Turn 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*.
  • 10
    While the filets are in the oven, using a large non-stick skillet, heat the olive oil over medium-high heat.
  • 11
    After 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.
  • 12
    After your steaks have reached the desired internal temperature, remove from the oven.
  • 13
    Take the steaks out of the skillet, move to a plate and cover well in order to keep warm.
  • 14
    Return the skillet to the stove over medium-high heat.
  • 15
    Deglaze with the Pinot Noir wine, scraping up all the browned bits.
  • 16
    Mix in the beef demi-glace, stirring to combine.
  • 17
    Add the steaks and mushrooms to the pan and coat in the pan sauce.
  • 18
    Finish with a tablespoon of butter on top of the steaks.
  • 19
    To plate: serve the steaks on a bed of the mushrooms and pour a little of the pinot noir sauce over the steaks.
  • 20
    Serve immediately.
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