We Cook! Mill’s Tavern Black Angus Filet Mignon, Mushroom Bordelaise & Bacon Onion Marmalade

Black Angus Filet Mignon with Mushroom Bordelaise and Bacon Onion Marmalade (Serves 4):
This elegant dish brings together the luxury of filet mignon complemented by an earthy  mushroom bordelaise and savory-sweet bacon onion marmalade for an indulgent dining experience that is simple to prepare
 
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
 
INGREDIENTS:
For the Filet Mignon:
4 (6-8 oz) Black Angus filet mignon steaks
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
3-4 sprigs of fresh thyme
2 cloves garlic, crushed
 
For the Mushroom Bordelaise:
1 tbsp olive oil
2 tbsp unsalted butter
1 shallot, finely chopped
1 clove garlic, minced
2 cups mushrooms (cremini, shiitake, or button), sliced
1 cup red wine (preferably a Bordeaux)
1 cup beef stock
1 tsp fresh thyme, chopped
Salt and pepper, to taste
 
For the Bacon Onion Marmalade:
6 slices of bacon, chopped
2 large onions, thinly sliced
2 tbsp brown sugar
1/4 cup balsamic vinegar
Salt and pepper, to taste

INSTRUCTIONS:
For the Bacon Onion Marmalade:
Heat a large skillet over medium heat and cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.
Add sliced onions to the pan and cook in the bacon fat over medium-low heat for 15-20 minutes, stirring occasionally, until caramelized and golden.
Stir in brown sugar and balsamic vinegar. Cook for an additional 5 minutes until the mixture thickens slightly. Season with salt and pepper to taste, then stir in the crispy bacon. Remove from heat and set aside.

For the Mushroom Bordelaise:
In a medium saucepan, heat olive oil and butter over medium heat. Add chopped shallot and garlic, and sauté until softened, about 2-3 minutes.
Add sliced mushrooms and cook for another 5-7 minutes until they release their juices and start to brown.
Pour in red wine and bring to a simmer. Let it reduce by half, about 5-7 minutes.
Add beef stock and fresh thyme. Let the sauce simmer and reduce until it thickens slightly, about 10-12 minutes. Season with salt and pepper to taste. Keep warm until serving.


For the Filet Mignon:
Preheat your oven to 400°F (200°C).
Pat filet mignon steaks dry with paper towels, then season generously with salt and freshly ground black pepper on both sides.
In a large oven-safe skillet, heat olive oil over medium-high heat until hot. Sear steaks for 2-3 minutes per side until nicely browned.
Add butter, crushed garlic, and thyme to the skillet. Tilt the pan and spoon melted butter over the steaks to baste them for about 1 minute.
Transfer skillet to the preheated oven and cook the steaks for 5-7 minutes for medium-rare, or adjust the time based on preferred doneness.
Remove from the oven and let the steaks rest for 5 minutes.

Assembly:
Place a filet mignon steak on each plate.
Spoon a generous amount of mushroom bordelaise over each steak.
Add a generous dollop of bacon onion marmalade on the side for an extra layer of flavor.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.