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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (858g)|
|Recipe Makes: 2|
|Calories from Fat: 1599 (79%)|
|Amt Per Serving||% DV|
|Total Fat 177.7g||237 %|
|Saturated Fat 72.4g||362 %|
|Monounsaturated Fat 67.1g|
|Polyunsanturated Fat 23.7g|
|Cholesterol 351.9mg||108 %|
|Sodium 445.5mg||15 %|
|Potassium 1495.1mg||39 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 12.1g|
|Protein 55.8g||80 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2026
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