Filet Mignon with Mushrooms and Sauce Pinot Noir

• 2 (8-ounce) filet mignon steaks
• Kosher salt and freshly ground black pepper
• 2 bacon strips
• 2 tablespoons extra-virgin olive oil
• 1 pound assorted mushrooms, such as shiitake, crimini, and chanterelle, stemmed and halved
• 1 tablespoon finely chopped garlic
• 2 sprigs fresh rosemary
• 2 cups Pinot Noir
• 2 tablespoons prepared demi-glace
• 2 tablespoons unsalted butter

1. Preheat oven to 375 degrees F.
2. Season both sides of the filet mignon generously with salt and pepper.
3. Wrap a piece of bacon around the sides of each steak and secure with butcher's twine.
4. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking.
5. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes.
6. Turn the steaks over, there should be a nice crust on top.
7. Add the mushrooms, garlic, and rosemary; give everything a good stir.
8. Transfer the pan to the oven.
9. Roast for 10 to 12 minutes or until the steaks are cooked medium-rare.
10. Remove the steaks, mushrooms, and rosemary to a platter; cover to keep warm.
11. Return the pan to the stove over medium-high heat.
12. Deglaze with the wine, scraping up all the yummy bits in the bottom of the pan.
13. Mix in the demi-glace, stirring to combine.
14. Put the steaks and mushrooms back in the pan and coat in the pan sauce.
15. Finish with a couple of tablespoons of butter to make it rich.
16. Put the steak and mushrooms on 2 serving plates and cut off the butcher's twine from the filets.
17. Pour the wine sauce on top and garnish each plate with a roasted rosemary sprig.

filet, kosher salt, bacon strips, extravirgin olive oil, mushrooms, garlic, rosemary, unsalted butter

Taken from www.foodnetwork.com/recipes/tyler-florence/filet-mignon-with-mushrooms-and-sauce-pinot-noir-recipe.html (may not work)