FILET MIGNON WITH MUSHROOMS AND SAUCE PINOT NOIR
Steps:
- Preheat oven to 375 degrees F.
- Season both sides of the filet mignon generously with salt and pepper. Wrap a piece of bacon around the sides of each steak and secure with butcher's twine. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over, there should be a nice crust on top. Add the mushrooms, garlic, and rosemary; give everything a good stir. Transfer the pan to the oven. Roast for 10 to 12 minutes or until the steaks are cooked medium-rare.
- Remove the steaks, mushrooms, and rosemary to a platter; cover to keep warm. Return the pan to the stove over medium-high heat. Deglaze with the wine, scraping up all the yummy bits in the bottom of the pan. Mix in the demi-glace, stirring to combine. Put the steaks and mushrooms back in the pan and coat in the pan sauce. Finish with a couple of tablespoons of butter to make it rich. Put the steak and mushrooms on 2 serving plates and cut off the butcher's twine from the filets. Pour the wine sauce on top and garnish each plate with a roasted rosemary sprig.
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.
Provided by Raven Higheagle @ravenhigheagle
Categories Beef
Number Of Ingredients 20
Steps:
- 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.
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