Filets Mignons with Bourguignonne Sauce
- 4 filets mignons, each about 6 oz. and 1 1/4
- Salt and freshly ground pepper, to taste
- 1/4 cup extra-virgin olive oil
- 3 thick bacon slices, cut into 1-inch dice
- 1/2 yellow onion, chopped
- 3 garlic cloves, minced
- 3/4 lb. cremini mushrooms, stemmed and
- 2 tsp. all-purpose flour
- 3/4 cup beef stock
- 1/3 cup Cabernet Sauvignon wine reduction*
- 1 tsp. minced fresh thyme
In a sauté pan over medium-high heat, warm 2 Tbs. of the olive oil until almost smoking. Working in batches if needed (do not overcrowd), cook the filets, turning once, until browned on both sides and an instant-read thermometer inserted into the center of the meat registers 130°F for medium-rare, about 5 minutes per side. Transfer the filets to a warmed platter and cover loosely with aluminum foil.
Reduce the heat to medium and add the bacon to the pan. Cook, stirring frequently, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
Warm the remaining 2 Tbs. oil in the pan, add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the mushrooms and cook until soft, about 5 minutes. Add the flour and cook, stirring frequently, for 2 minutes. Stir in the stock, Cabernet wine reduction, bacon, thyme and any accumulated meat juices. Simmer until the sauce is slightly thickened, 3 to 5 minutes.
Transfer the filets to individual plates and spoon the sauce over the meat, dividing evenly. Serve immediately. Serves 4.
*Available at Williams-Sonoma stores.