Bacon Wrapped Filet Mignon with Mushrooms and Red Wine Sauce

Bacon wrapped filet mignon steaks
are cooked with a variety of mushrooms
and served in a garlic red wine sauce.

Ingredients:
2 8-ounce beef filet mignon steaks, wrapped with bacon
Kosher salt and freshly ground black pepper, to taste
2 tbsp extra-virgin olive oil
1 lb assorted mushrooms stemmed and halved
1 tbsp finely chopped garlic
2 sprigs fresh rosemary
2 cups red wine
2 tbsp unsalted butter

Directions:
Preheat oven to 375 degrees F.
Season both sides of filets with salt and pepper.
(Use a toothpick to secure bacon around steaks.)
In a large heavy ovenproof skillet, heat olive oil
over medium-high heat until almost smoking.
Place steaks in hot pan and cook until well-seared on one side,
about 3 minutes; turn steaks over.
(There should be a nicely browned "crust" on top.)
Add mushrooms, garlic and rosemary to skillet, then stir thoroughly.
Place pan in oven and roast 10-12 minutes,
or until steaks are cooked medium-rare.
Remove steaks, mushrooms and rosemary to a platter; cover to keep warm. Return pan to stove over medium-high heat.
Deglaze pan with wine, scraping up browned bits from bottom of pan.
Place steaks and mushrooms back in pan and coat in pan sauce.
Stir in a couple of tablespoons of butter to make rich.
Move steak and mushrooms to 2 serving plates.
Spoon wine sauce on top;
garnish each plate with a roasted rosemary sprig.