Stuffed Filet Mignon with Port Wine Sauce

4 Filet Mignons or tenderloins, about 2 inches thick

1 slice applewood smoked bacon

1 portabella mushroom cap

8 oz button mushrooms.

1 teaspoon minced fresh garlic

2 teaspoons chopped fresh rosemary

kosher salt

1 cup port wine

1 finely chopped shallot

1 cup demi-glace

lots of butter

Slice the bacon crosswise into 1/4 inch wide strips. remove the gills from the portabella mushroom using a spoon and cut it into large chunks.   Clean and slice the button mushrooms.

Put the bacon in a cold sautee pan over medium-high heat.  Cook until the bacon begins to brown.  Add the mushrooms, garlic, rosemary, and 1 tablespoon butter. Cook until the mushrooms are tender.  Drain off any liquid and  and place the mushroom mixture in a food processor.  Process until it's the consistency of course meal.  Set aside.

Cut a 1-inch incision in the side of each filet.  Carefully work the knife in so that you've cut a large pocket in the filet. Be careful not to cut all the way through.  Stuff the pocket with the mushroom mixture.

If it is more than one hour before you start cooking, return the filets to the refrigerator.

One hour prior to start of cooking, take the stuffed filets out of the refrigerator, sprinkle them on all sides with kosher salt, and let them sit at room temperature for one hour. Preheat the oven to 300F

Put the filets in a baking dish. Place a slice of butter (preferably european unsalted butter) on top of each and place them in the oven.  I cooked mine until they reached a temperature 150F which on my thermometer is medium-well.

When they filets are almost done, FIre up the range put a a sautee pan with high-temp oil (Tea oil or grapeseed oil) over medium-high heat. When the filets have reached the desired internal temperature in the oven, remove them from the oven and place them directly in the hot sautee pan on the stove.  Sear them for 1-2 minutes until the bottom side is nicely browned.  Turn each filet once, placing another slice of butter on top of each one.  After a minute or two remove the filets from the pan and tent with foil.

Add the shallot and port to the pan and deglaze.  Reduce the port to about 1/4 cup.  Add the demi-glace.  Reduce to the desired consistency.  

Place a filet on each plate and pour a little sauce over each one.

Except for what I've been served at Ruth's Chris, I have never eaten a better steak in my life.