FILET MIGNON, MUSHROOMS AND PINOT NOIR SAUCE

Filet Mignon, Mushrooms and Pinot Noir Sauce image

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

Ingredients

FOR THE BEEF DEMI-GLACE
3 cup(s) beef stock
3 cup(s) mushroom stock
3/4 cup(s) sherry wine
3 package(s) (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(s) bacon + more bacon if your filets are larger
6 tablespoon(s) extra virgin olive oil
6 tablespoon(s) vegetable oil
3 pound(s) (6 - 8 ounce packages) mushrooms, such as cremini; sliced
3 tablespoon(s) finely chopped or minced garlic
3 sprig(s) fresh rosemary, finely chopped
4 1/2 cup(s) gallo's pinot noir
6 tablespoon(s) prepared beef demi-glace
6 tablespoon(s) unsalted butter
SPECIAL EQUIPMENT
- tooth picks or butcher's twine
- digital meat thermometer

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.