Filet Mignon with Mushrooms and Pinot Noir Sauce

Dear Reader,

Here is a simple way to make filet mignon. If made correctly the meat will melt in your mouth. The fresh herbs and wine help to bring out the flavors of the meat. The original recipe is from Food Network prepared by Tyler Florence. I adjusted the recipe to my liking and cutting out any additional fat. I did not add butter or bacon to the recipe. My adjusted recipe is below:

Ingredients
2 (8-ounce) filet mignon steaks
Kosher salt and freshly ground black pepper
2 bacon strips
2 tablespoons extra-virgin olive oil
1 pound baby portabella mushrooms,
1 tablespoon finely chopped garlic
2 sprigs fresh rosemary
2 cups Pinot Noir
2 tablespoons prepared demi-glace

Directions
Preheat oven to 375 degrees F.

Season both sides of the filet mignon generously with salt and pepper. 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 1 side, about 3 minutes. Turn the steaks over, there should be a nice crust on top. Add the mushrooms, garlic, and rosemary; give everything a good stir. Transfer the pan to the oven. Roast for 10 to 12 minutes 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. Put the steak and mushrooms on 2 serving plates. Pour the wine sauce on top and garnish each plate with a roasted rosemary sprig.