Filet Mignon with Pinot Noir Sauce

This is yet another delicious wine-based sauce with my favorite steak cut, filet mignon.  The original recipe includes directions for popovers, but lacking a popover pan and the desire to make them, I opted for making some roasted Parmesan potatoes, which will be posted tomorrow :)  I renamed the recipe for the blog title this time because 'beef filets with mushroom sauce' is simply not specific enough for me.

Original recipe link:
http://www.myrecipes.com/recipe/beef-filets-with-mushroom

Ingredients:

--sauce--
1/2 oz. dried porcini mushrooms
2 c. boiling water (I will reduce this to 1 1/4 c. next time)
1 1/2 tsp. olive oil
1/3 c. thinly sliced shallots
4 oz. sliced cremini (baby bella) mushroom caps (I weighed after removing stems)
1 tsp. bottled minced garlic
1/4 tsp. kosher salt
1/4 tsp. coarse ground black pepper
1/2 c. Pinot Noir (I used Bogle brand)
2 T. all-purpose flour
2 T. chopped fresh sage
1 T. chopped fresh thyme

--beef--
1 T. olive oil
up to 4 filets mignons (I used 3, didn't weigh, estimate around 5-6 oz. each)
kosher salt and coarse ground black pepper

Instructions:

1. Combine porcinis and boiling water in a bowl.  Cover and let mushrooms soak for at least 15 minutes (think I left mine for closer to 30).  Drain through a sieve over a bowl, reserving both mushrooms and liquid.

2. Heat a large saucepan over medium-high heat.  Add 1 1/2 tsp. oil to pan, swirl to coat.  Add the shallots to the pan and sauté for 1 minute.

3. Add cremini mushrooms to pan and sauté for 2 minutes, or until tender.

4. Add garlic to pan and sauté for 30 seconds, stirring constantly.

5. Stir in the porcini, kosher salt, and pepper.  Sauté for 1 minute.

6. Add wine to pan and bring to boil.  Cook until liquid nearly evaporates (recipe says around 3 minutes; I think it took more like 5-6).

7. Sprinkle flour over mixture and cook for 1 minute, stirring frequently.

8. Gradually add reserved mushroom soaking liquid, stirring constantly.  (I did not use all the liquid--only about half or slightly over.)  Add until desired thickness is achieved and stir in herbs.  Cook for 2 more minutes.

9. For the beef: heat large skillet (I chose cast iron) over medium-high heat with 1 T. oil.  Season beef with kosher salt and coarse ground pepper as desired and add to skillet.  (My filets are tied around center because I cut them directly from a tenderloin. One of the three I cooked is missing because I'd already taken it out (I like mine much more rare than rest of family.))  Cook until desired doneness and remove from pan.

10. Serve with sauce and enjoy!