Filet Mignon with Mushrooms and Sauce Pinot Noir

Filet Mignon with Mushrooms and Sauce Pinot Noir

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Try this Filet Mignon with Mushrooms and Sauce Pinot Noir recipe, or contribute your own.


2 8-oz filet mignon steaks
Kosher salt and freshly ground black pepper
2 strips bacon
2 tablespoons Extra-Virgin Olive Oil
1 pound assorted mushrooms; stemmed and halved
1 tablespoon garlic; finely chopped
2 sprigs fresh rosemary
2 cups Pinot Noir
2 tablespoons prepared demi-glace
2 tablespoons Unsalted butter

Original recipe makes 2



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.

Alert editor   

i didnt have any mushrooms but it was still delish,CCheryl

Calories Per Serving: 2026 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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great recipe, thanks for sharing,CCheryl
CCheryl 5y ago

[I posted this recipe.]
ChristinaE2005 6y ago

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