Bacon wrapped Filet Mignon married with garlic, mushroom, rosemary and wine...it's an entree sure to please! Served with a favorite side dish and a MacRostie Wildcat Mountain Vineyard Pinot Noir, it is perfect for a special occasion dinner.Ingredients:
- 2 (8-ounce) filet mignon steaks
- Kosher salt and fresh ground pepper
- 2 bacon strips
- 2 TBS extra-virgin olive oil
- 1 lb. Assorted mushrooms such as shitake, crimini and chanterelle, stemmed and halved
- 1 TBS finely chopped garlic
- 2 sprigs fresh rosemary
- 1 1/2 cups Pinot Noir (MacRostie Wildcat Mountain Vineyard or Carneros)
- 2 TBS prepared demi-glace (find recipe online at www.gatewaygourmet.com/demi.htm or purchase online, "Demi-Glace Gold" at www.clubsauce.com )
- 2 TBS unsalted butter
Directions:
Preheat oven to 375° F. Season both sides of the filet mignon generously with salt and pepper. Wrap a piece of bacon around the outside edges of each steak and secure with butcher's twine.
In a large heavy, ovenproof skillet, heat olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on one 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 pan to the stove over medium-high heat. Add wine to the pan and deglaze, scraping up all the yummy bits in the bottom of the pan. Simmer until reduced by 1/2. Mix in the demi-glace, stirring to combine. Add 2 tablespoons of butter, swirl to combine. Place steaks back in pan to coat with the sauce.
Put the steaks and mushrooms on 2 serving plates and cut off the butcher's twine. Pour sauce over the top of the steaks and mushrooms and garnish each plate with a roasted rosemary sprig.
And of course serve with a glass of: 2007 MacRostie Wildcat Mountain Vineyard Pinot Noir!
Preheat oven to 375° F. Season both sides of the filet mignon generously with salt and pepper. Wrap a piece of bacon around the outside edges of each steak and secure with butcher's twine.
In a large heavy, ovenproof skillet, heat olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on one 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 pan to the stove over medium-high heat. Add wine to the pan and deglaze, scraping up all the yummy bits in the bottom of the pan. Simmer until reduced by 1/2. Mix in the demi-glace, stirring to combine. Add 2 tablespoons of butter, swirl to combine. Place steaks back in pan to coat with the sauce.
Put the steaks and mushrooms on 2 serving plates and cut off the butcher's twine. Pour sauce over the top of the steaks and mushrooms and garnish each plate with a roasted rosemary sprig.
And of course serve with a glass of: 2007 MacRostie Wildcat Mountain Vineyard Pinot Noir!
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