Filets Mignons With Bourguignonne Sauce
For a luxurious dining experience, sink your teeth into this delectable Filet Mignon recipe. Succulent filets are cooked to perfection and draped in a rich and flavorful mushroom and bacon sauce, creating a dish that satisfies both the eyes and the palate. With each bite, savor the tender meat and the hearty blend of savory ingredients. This recipe is sure to impress your guests and leave them craving for more.
— Constant Cookbook
Ingredients
- 4 filets mignons, each about 6 oz. and 1 1/4
- inches thick
- 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
- quartered
- 2 tsp. all-purpose flour
- 3/4 cup beef stock
- 1/3 cup Cabernet Sauvignon wine reduction*
- 1 tsp. minced fresh thyme
Instructions
- Season the filets with salt and pepper. Let stand at room temperature for 20 to 30 minutes.
- 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.
- Williams-Sonoma Kitchen.
- *Available at Williams-Sonoma stores.
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