Bacon Wrapped Filet Mignon with Chanterelles

and red wine reduction sauce
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Bacon Wrapped Filet Mignon with Chanterelles
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1 hr 20 min.
ready in 1 hr 45 min.
Ready in

Healthy, because

Even smarter

This dish is extremely well rounded, containing high amounts of protein, fats, and nutrients from the meat, cabbage, mushrooms, and more. Protein is good for muscle building, but steak can be very salty and higher in cholesterol, so it's important to get protein from many other sources other than beef. 

You can use another cut of beef if the filet is too expensive. Serve this with a side of carbs like bread or potatoes for maximum satiation. 


For Filet Mignon with Wine Reduction Sauce
4 beef tenderloin (2-inches thick; 6 oz each)
peppers (to taste)
4 slices Bacon
3 Tbsps cold unsalted butter (divided)
2 cloves garlic cloves (peeled and roughly chopped)
salt (to taste)
1 cup dry Red wine
For Wilted Savoy Cabbage
1 Tbsp olive oil
1 head Savoy cabbage (cored and sliced)
salt (to taste)
¼ cup dry white wine
1 cup low-sodium Chicken broth
For Chanterelle Mushrooms
6 cups fresh Chanterelle
1 Tbsp unsalted butter
1 Tbsp olive oil
¼ cup dry white wine
How healthy are the main ingredients?
Chanterellegarlic cloveolive oilsaltSavoy cabbage

Preparation steps

For Filet Mignon with Red Wine Reduction Sauce:

Remove steaks from the refrigerator about 45 minutes before you plan to cook them to bring them to room temperature.

Pat steaks completely dry on both sides with paper. When ready to cook, season both sides with pepper and rub with garlic. Wrap 1 slice of bacon around each filet and secure with a wooden toothpick.

Preheat oven to 375º F. Arrange oven rack in the center position.
Melt the 1 1/2 tablespoons butter in a heated cast-iron pan, set over medium-high heat. Place filets in the pan and cook without moving for 3 minutes on each side, using tongs to turn the filets. Using tongs crisp the bacon slightly by holding filets on their sides briefly.
Place cast-iron pan and the steaks in the preheated oven and cook for 6 to 8 minutes for medium-rare, or to your desired doneness.
Remove filets from pan, season to taste with salt, loosely tent with aluminum foil and let rest for 5 to 10 minutes before serving.

Meanwhile, add the wine to the cast-iron pan and bring to a boil, scraping up and pieces of steak and garlic stuck to the bottom of the pan. Let the wine boil, stirring frequently, until reduced by half. Remove pan from heat source and add remaining butter, swirling to melt and mix.

Reserve and drizzle wine sauce lightly over steaks, mushrooms and cabbage just before serving.

For Wilted Savoy Cabbage:
Heat oil in a heavy-bottomed 12-inch skillet over medium-high heat. Add sliced cabbage and season with salt to taste. Cook, stirring and turning with tongs, until cabbage is just starting to wilt, about 5 minutes. Add wine and cook, stirring, until liquid evaporates, about 3 minutes. Add chicken broth, cover and simmer, stirring several times, until cabbage is tender crisp, about 20 minutes.
For Chanterelle Mushrooms:
Clean and trim the mushrooms, cutting large mushrooms in half lengthwise.

Combine butter and oil in a large nonstick skillet set over medium heat. 


Add the mushrooms and saute, stirring frequently until just tender, about 2 minutes. Add the wine and cook, stirring constantly, until the wine and liquid is evaporated, about 5 minutes.

To Serve:
Divide filets, cabbage and mushrooms between plates. Drizzle with wine sauce just before serving.