Filets Mignons with Bourguignonne Sauce | Williams Sonoma

Ingredients

• 4 filets mignons, each about 6 oz. and 1 1/4<br>  inches thick
• Salt and freshly ground pepper, to taste
• 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>  quartered
• 2 tsp. all-purpose flour
• 3/4 cup beef stock
• 1/3 cup Cabernet Sauvignon wine reduction*
• 1 tsp. minced fresh thyme