Filets Mignons with Bourguignonne Sauce
Filets Mignons with Bourguignonne Sauce Prepared with filets mignons, a very tender cut of beef, this elegant dish is worthy of a special occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Instant-read thermometer
- Saute pan
- Pepper mill
- Chef's knife
- Cutting board
- Slotted spoon
- Serving platter
- Aluminum foil
- Paper towel
- Plate
- Stove
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4 filets mignons, each about 6 oz. and 1 1/4<br> &nbsp;inches thick
- Salt
- freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 3 thick bacon slices, cut into 1-inch dice
- 1/2 yellow onion, chopped
- 3 garlic cloves, minced
- 3/4 lb. cremini mushrooms, stemmed and<br> &nbsp;quartered
- 2 tsp. all-purpose flour
- 3/4 cup beef stock
- 1/3 cup Cabernet Sauvignon wine reduction*
- 1 tsp. minced fresh thyme
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