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Filet Mignon with Mushrooms and Pinot Noir Sauce

Decadent, yet easy enough to prepare after work, and fast enough to go from kitchen to table in 20 minutes, this delicious recipe using our Pinot Noir is a perfect pair

Ingredients

  • 2 8-oz filet mignon steaks
  • kosher salt and fresh ground black pepper
  • 2 bacon strips
  • 2 tbsps olive oil
  • 1 lb assorted mushrooms (chitake, cremini, chanterelle, oyster) stemmed and halved
  • 1 tbsp finely chopped garlic
  • 2 springs rosemary
  • 2 cups Fortunati Pinot Noir (about 1/2 bottle) cook gets the rest!
  • 2 tbsps prepared demi-glace (avail at most gourmet grocery stores)
  • 2 tbsps unsalted butter

Recipe Date: September 20, 2021
Serving Size: 2
Cook Time: 00:20:00
Difficulty: Easy
Measurements: Imperial (US)

Directions

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 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 hot 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 pan with Fortunati Pinot Noir, scraping up all the yummy bits in the bottom (don’t forget to pour the cook some, too!) mix in the demi-glace and stir to combine. Put the steaks and mushrooms back in the pan and coat in the pan sauce. Finish sauce with a couple of tablespoons of butter. Place steaks on serving plate, remove twine, spoon mushrooms over top and pour the Fortunati Pinot Noir sauce on top, garnish each plate with a rosemary sprig. Serve with a fresh green salad and plenty of Fortunati Pinot Noir!

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