Have I got a decadent meal for you!
This dish is off-the-charts tasty, celebratory-worthy, and simple to make all at once. How often do you find that combination? The correct answer is not often.
Make this for date night. Make this for yourself. Make this for steak night. Is there such a thing as “steak night,” kind of like “taco night?” Anyone out there actually have a “steak night?” No? Well, here’s your chance to start the trend.
This luscious sauce adds exquisite flavor to the tender meat. Although easy to make, it does require patience. The outcome is worth the effort.
Just be sure NOT to overcook it, like I did with one of them. D’oh!
Smoked Bacon Wrapped Filet Mignon with Caramelized Mushrooms
Slightly adapted from Closet Cooking
2 TBSP butter
1 white onion, diced
5 cloves garlic, chopped
1 TSP thyme, chopped
12 ounces mushrooms, sliced
16 oz. filet mignon, room temperature, (8 oz. per serving)
1 TBSP olive oil
4 strips smoked bacon
1/2 C red wine
salt & pepper, to taste
1. Preheat oven to 375.
2. Melt 1 TBSP butter in a pan over medium heat. Add the onion and sauté until tender.
3. Add garlic and thyme, and sauté until fragrant.
4. Add the mushrooms and sauté until they turn brown and caramelize. This should take about 20 minutes.
5. Meanwhile, season both sides of the filet with salt and pepper. Wrap the bacon around each filet, securing with a toothpick, if necessary. Sear both sides of the filet mignon in the pan until slightly caramelized, about 2 minutes per side.
6. Transfer the pan to oven, and cook according thickness and desired doneness.
7. DO NOT do what I did and overcook your deliciously tender filet.
8. Once the filet is cooked to desired doneness, allow to rest for about 5 minutes.
9. Deglaze the pan you used for the filet by adding your wine. Transfer the wine to the other pan with the mushrooms and deglaze it. Double deglazing!
10. Add 1 TBSP butter and simmer until sauce is reduced by half.
11. Season with salt and pepper and remove from heat. Serve mushrooms over the filet.