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.
FOR THE BEEF DEMI-GLACE
3 cbeef stock
3 cmushroom stock
3/4 csherry 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 slicebacon + more bacon if your filets are larger
6 Tbspextra virgin olive oil
6 Tbspvegetable oil
3 lb(6 - 8 ounce packages) mushrooms, such as cremini; sliced
3 Tbspfinely chopped or minced garlic
3 sprig(s)fresh rosemary, finely chopped
4 1/2 cgallo’s pinot noir
6 Tbspprepared beef demi-glace
6 Tbspunsalted butter
·tooth picks or butcher’s twine
·digital meat thermometer
How to Make Filet Mignon, Mushrooms and Pinot Noir Sauce
- For the beef demi-glace:
Combine the beef stock, mushroom stock and sherry in a large pot over medium high heat.
- Bring up to a boil and then add the hydrated, chopped mushroom medley mix.
- 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.
- For the steaks:
While the sauce is simmering, preheat your oven to 400 degrees.
- Pat your steaks dry with a paper towel and season both sides of each filet mignon generously with salt and pepper.
- Wrap a piece of bacon around the sides of each steak and secure with toothpicks or butcher’s twine.
- Using a heavy, ovenproof skillet, heat the vegetable oil over medium-high heat, for about 2 minutes.
- Place the steaks in the hot pan and cook until well seared on one side, for about 3 minutes.
- 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*.
- While the filets are in the oven, using a large non-stick skillet, heat the olive oil over medium-high heat.
- 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.
- After your steaks have reached the desired internal temperature, remove from the oven.
- Take the steaks out of the skillet, move to a plate and cover well in order to keep warm.
- Return the skillet to the stove over medium-high heat.
- Deglaze with the Pinot Noir wine, scraping up all the browned bits.
- Mix in the beef demi-glace, stirring to combine.
- Add the steaks and mushrooms to the pan and coat in the pan sauce.
- Finish with a tablespoon of butter on top of the steaks.
- To plate: serve the steaks on a bed of the mushrooms and pour a little of the pinot noir sauce over the steaks.
- Serve immediately.