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Ingredients

• 1 Tbs. vegetable oil
• 1 red onion, halved and cut into slices 1/4 inch thick
  
• 1/4 cup water
• 1/2 cup diced Berkshire double-smoked bacon
• 8 oz. wild mushrooms, cleaned and trimmed
• 1/2 cup chicken broth
• 1 Tbs. unsalted butter
• 1/2 tsp. minced fresh rosemary
  
• Kosher salt and freshly ground black pepper, to taste
• 4 filets mignons, each about 8 oz. and 2 1/2 inches thick
• 1 Tbs. olive oil
• Smoked coarse ground pepper, to taste
• Maldon sea salt for sprinkling
  
• Potato caraway cakes for serving (see related recipe at left)

Description

Combining Tender Filets Mignons With A Wild Mushroom Sauce, This Recipe From Chef Bryan Voltaggio Makes An Elegant Dish For Entertaining. The Steaks Are Cooked On A Stovetop Grill Pan, So You Can Prepare This Meal Even In The Midst Of Winter. Be Sure To

Williams-Sonoma