Filets Mignons with Bourguignonne Sauce

Oh. my. goodness.  If you are looking for something amazing to make for a special occasion (or just want to try it because it sounds wonderful, like me in this case), this is it, hands down.  Even better?  It's not difficult or tricky :)

Original recipe here:
http://www.williams-sonoma.com/recipe/filets-mignons-with-bourguignonne-sauce.html

As you can see, this recipe comes from one of my favorite recipe sites, Williams-Sonoma.  I had originally selected a different recipe on there; it required an ingredient that I was going to buy there (demi-glace), as I have a coupon to use there.  However, I foolishly expected the store to be open when I drove by, saw all the lights on, parked down the street, only to walk up at 7:15pm and see that that they closed at 7pm.  Silly me.  Slightly bummed, I continued on my way home and chose a different recipe I'd seen during my search.  This one also contained an ingredient to be purchased in the store: Cabernet Sauvignon wine reduction.  Hmmm, I thought...I've done wine reductions, I bet I could make my own.  Once again, Google happily provided; I got a quick recipe on the first hit of my query.  That recipe is in yesterday's post.

Ingredients:

4 (or 3, like I used) filets mignons, 6 oz. each, 1 1/4" thick
kosher salt and coarse ground pepper
1/4 c. extra virgin olive oil, divided
3 extra-thick bacon slices, cut in 3/4" pieces
1 small yellow onion, chopped
1/2 T. bottled minced garlic
3/4 lb. cremini (or button, as I used), stemmed and quartered
2 tsp. all-purpose flour
3/4 c. beef stock
1/3 c. Cabernet Sauvignon wine reduction
1 tsp. fresh thyme, minced

Instructions:

1. Season the filets with salt and pepper on both sides.  Let rest at room temperature for at least 20 minutes.

2. In a cast-iron skillet (or sauté pan, as original recipe suggests), heat 2 T. of the olive oil over medium-high heat.  Cook steaks 5 minutes on each side for medium-rare.  Transfer to a plate to rest, tent with foil if needed to keep warm (I put mine at back of stove, which was plenty warm).

3. Reduce heat to medium and add the bacon.  Cook, stirring frequently, until just crisp.  Using a slotted spoon, transfer to paper-towel lined plate.

4. Reduce the heat just slightly and add onion and garlic.  Cook and stir frequently for 2 minutes.

5.  Add the mushrooms and stir.  If more moisture is needed, add remaining olive oil (I added around 1 T.).  Cook for 5 minutes, stirring occasionally.

6. Add the flour and cook, stirring frequently, for 2 minutes.

7. Add the stock, wine reduction, bacon, and thyme, and any accumulated juices from the steaks.  After stirring to combine, add steaks back to pan and cook for 2 minutes.

8. Serve with generous portion of sauce and enjoy a lot!