Bacon Wrapped Steak

ingredients

1 (8-ounce) filet mignon steak (ask the butcher to weigh it)
Kosher salt or sea salt and freshly ground black pepper
1 bacon strip
1 tablespoon extra-virgin olive oil
1/2 pound assorted mushrooms, such as shiitake, crimini, and chanterelle, stemmed and halved (if you just get one type of any of these it will be fine)
1 tablespoon finely chopped garlic
1 sprig fresh rosemary
1 cup Pinot Noir
1 tablespoon prepared demi-glace
1 tablespoon unsalted butter

1
Preheat oven to 375 degrees
2
Season both sides of the filet mignon (that are room temperature not right out of the fridge) generously with salt and pepper
3
Wrap a piece of bacon around the sides of the steak and secure with butcher’s twine.
4
In a large heavy, ovenproof skillet heat the olive oil over medium-high heat until almost smoking (let the oil sit in the pan for about five minutes over the heat to get the temperature right)
5
Place the steak in the hot pan and cook until well seared on 1 side, about 3 minutes
6
Turn the steak over after 3 minutes; there should be a nice crust on top.
7
Add the mushrooms, garlic, and rosemary (the whole sprig stem and all); give everything a good stir.
8
Transfer the pan to the oven. Roast for 10 to 12 minutes for medium-rare, roast 16 minutes for medium well. Definitely time it since the steak still cooks when you take it out of the oven.
9
Remove the steak, mushrooms, and rosemary to a platter; cover with foil to keep warm.
10
Return the empty pan to the stove over medium-high heat.
11
Deglaze with the pinot noir, scraping up all the steak bits in the bottom of the pan.
12
Mix in the demi-glace, stirring to combine in the wine.