Filet Mignon with Mushrooms in Merlot Sauce


From Round Barn Winery

2 TBSP extra-virgin olive oil
filet mignon steaks
black pepper
butcher’s twine
11 lbs. assorted mushrooms
1TBSP chopped garlic
2 sprigs fresh rosemary
2 cups Round Barn Merlot
2 TBSP prepared demi-glace
2 TBSP butter

Preheat oven to 375 degrees. Season both sides of the filet generously with Kosher salt and freshly ground black pepper. Wrap a piece of bacon around the sides of each and secure with butcher’s twine.

In a large heavy ovenproof skillet, heat 2 TBSP extra-virgin olive oil over med-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on first side – about 3 minutes. Turn steaks over and add 1 pound assorted mushrooms, 1 TBSP chopped garlic and 2 sprigs fresh rosemary. Give a stir and transfer pan to the oven. Roast 10 – 12 minutes or until medium-rare.

Remove the steaks, mushroom and rosemary to a platter and cover to keep warm. Return the pan to the stove over medium-high heat. Deglaze with 2 cups Round Barn Merlot. Add 2 TBSP prepared demi-glace, stirring to combine. Finish with 2 TBSP butter. Put steaks and mushrooms back in pan and coat in the pan sauce.

Remove twine, place steaks on a plate and pour wine sauce and mushrooms over the top. Garnish with the roasted rosemary.

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