You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Filet Mignon with Mushrooms and Pinot Noir Sauce

LaFenetre Wines


Ingredients

2 (8-oz.) filet mignon steaks
Kosher salt and freshly ground black pepper
2 bacon strips
2 Tbs. extra-virgin olive oil
1 pound assorted mushrooms (shiitake, crimini, and chanterelle, stemmed & halved)
1 Tbs. finely chopped garlic
2 sprigs fresh rosemary
2 cups Pinot Noir
2 Tbs. prepared demi-glace
2 Tbs. unsalted butter


Instructions

Preheat oven to 375 degrees. Season both sides of the filet mignon generously with salt and pepper. Wrap a piece of bacon around the sides of each steak and secure with butcher’s twine. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on one side, about 3 min. Turn the steaks over; there should be a nice crust on top. Add the mushrooms, garlic, and rosemary; give everything a good stir and transfer the pan to the oven. Roast for 10 to 12 min. or until the steaks are cooked medium-rare.

Remove the steaks, mushrooms, and rosemary to a platter; cover to keep warm. Return the pan to the stove over medium-high heat. Deglaze with the wine, scraping up all the yummy bits in the bottom of the pan. Mix in the demi-glace, stirring to combine. Put the steaks and mushrooms back in the pan and coat in the pan sauce. Finish with a couple of tablespoons of butter to make it rich. Put the steak and mushrooms on two serving plates and cut off the butcher’s twine from the filets. Pour the wine sauce on top and garnish each plate with a roasted rosemary sprig.



    Suggested Pairings

Close