Filet Mignon with Mushrooms and Sauce Pinot Noir
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Yield: 2 Ready in 45 minutes
favorite of 144 people 97 people want to try
|2 8-ozfilet mignon steaks|
|Kosher salt and freshly ground black pepper|
|2 tablespoonsExtra-Virgin Olive Oil|
|1 poundassorted mushrooms; stemmed and halved|
|1 tablespoongarlic; finely chopped|
|2 sprigsfresh rosemary|
|2 cupsPinot Noir|
|2 tablespoonsprepared demi-glace|
|2 tablespoonsUnsalted butter|
Filet Mignon with Mushrooms and Sauce Pinot Noir Preparation
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.
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Filet Mignon with Mushrooms and Sauce Pinot Noir Reviews
great recipe, thanks for sharing,CCheryl
2 years, 3 months, 3 weeks, 1 days, 2 hours, 56 minutes ago
[I posted this recipe.]
3 years, 10 months, 2 weeks, 6 days, 3 hours, 59 minutes ago
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