Double Smoked Bacon Wrapped Fillet Mignon with Caramelized Mushrooms from Closet Cooking
(makes 2 servings)

1 tablespoon butter
1 onion (diced)
8 ounces mushrooms (sliced, I used cremini)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1 tablespoon olive oil
salt and pepper to taste
2 strips double smoked bacon
2 (6 ounce, 1 1/2 inch thick) fillet mignon (room temperature)
1/2 cup red wine
salt and pepper to taste
1 tablespoon butter
1 handful parsley (optional)
1 tablespoon blue cheese (crumbled, optional)

1. Melt the butter in a pan over medium heat.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and thyme and saute until fragrant, about a minute.
4. Add the mushrooms and saute until they turn golden brown and caramelize, about 15-20 minutes.
5. Meanwhile heat the oil in an oven safe pan over medium high heat.
6. Season both sides of the fillet mignon with salt and pepper and wrap the bacon around holding it together with a toothpick.
7. Sear both sides of the fillet mignon in the pan until slightly caramelized, about 2 minutes per side.
8. Transfer the pan to a preheated 375F oven and cook for 4-6 minutes for medium rare. (If your fillets are 2 inches thick cook for a minute or two longer.)
9. Set the fillet mignon aside to rest for 5 minutes.
10. Add the wine to the pan that the fillet mignon was cooked in and deglaze it.
11. Transfer the wine to the pan with the mushrooms and deglaze it.
12. Add the butter and simmer to reduce the sauce by half.
13. Season with salt and pepper, remove from heat and mix in the parsley.
14. Serve the fillet mignon on the mushrooms and top it with the blue cheese.