We Cook! Black Angus Filet Mignon with Mushroom Bordelaise, Leeks, Bacon

8oz. Black Angus Filet Mignon with Mushroom Bordelaise, Butter Braised Leeks, and Crispy Bacon Bits

(Serves 4):

This dish from Mill’s Tavern is the perfect late autumn dinner. Perfectly seared filet mignon
complemented by the delicate sweetness of sautéed leeks, a rich mushroom sauce and savory bacon to
garnish. It’s a sumptuous, elevated dinner that embodies both warmth and sophistication.

Preparation Time: 15 mins
Cook Time: 60 minutes

Ingredients:
For the Filet Mignon:
● 4 Black Angus Filet Mignon steaks, 8 oz each
● Salt and freshly ground black pepper, to taste
● 2 tbsp olive oil
● 2 tbsp unsalted butter
● 2 garlic cloves, smashed
● 2 sprigs fresh thyme
● 1 sprig fresh rosemary
For the Mushroom Bordelaise Sauce:
● 1 tbsp olive oil
● 1 small shallot, finely minced
● 2 cups cremini or white mushrooms, sliced
● 1/2 cup dry red wine (Bordeaux or Cabernet Sauvignon is recommended)
● 1 cup beef stock
● 1 tbsp unsalted butter
● Salt and freshly ground black pepper, to taste
● Fresh parsley, chopped, for garnish
For the Butter-Braised Leeks:
● 2 large leeks, cleaned and sliced into 1/4-inch rounds (white and light green parts)
● 2 tbsp unsalted butter
● Salt and freshly ground black pepper, to taste
● 1/2 cup chicken broth
For the Crispy Bacon Bits:
● 4 slices thick-cut bacon, chopped into small pieces
Cooking Instructions:
Crisp the Bacon:

1. In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes.
2. Remove from the skillet and drain on paper towels. Set aside.
   Make the Butter-Braised Leeks:
3. In a separate skillet, melt the butter over medium heat.
4. Add the sliced leeks and sauté until softened, about 4-5 minutes.
5. Add the chicken broth and cook for another 10-15 minutes until the leeks are tender and the
   liquid is mostly absorbed. Season with salt and pepper to taste. Set aside.
   Make the Mushroom Bordelaise Sauce:
6. Heat olive oil in a pan over medium heat. Add minced shallots and sauté until translucent,
   about 2 minutes.
7. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
8. Add red wine and let it reduce by half, about 3-5 minutes.
9. Add the beef stock and bring to a simmer. Let it reduce for another 5-7 minutes until the
   sauce thickens.
10. Stir in the butter, season with salt and pepper to taste. Keep warm.
    Cook the Filet Mignon:
11. Preheat your oven to 400°F (200°C).
12. Pat the filet mignon dry and season both sides generously with salt and pepper.
13. Heat olive oil in an oven-safe skillet over medium-high heat. When the oil is hot, add the
    steaks.
14. Sear the steaks for about 3-4 minutes on each side until a golden crust forms.
15. Add butter, smashed garlic, thyme, and rosemary to the skillet. Spoon the melted butter over
    the steaks and transfer the skillet to the oven.
16. Roast for 4-6 minutes for medium-rare (adjust time for your desired level of doneness).
17. Remove the skillet from the oven and let the steaks rest for 5 minutes.
    Assemble the dish:
18. Place the butter-braised leeks in the center of each plate.
19. Place a filet mignon on top of the leeks.
20. Spoon the mushroom bordelaise sauce over the filet mignon.
21. Sprinkle crispy bacon bits over the top.
22. Garnish with chopped parsley and serve immediately.

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Submitted to RINewsToday by Mill’s Tavern