Filet Mignon with Bordelaise Sauce and Mushrooms

In a medium saucepan, add the red wine, fresh thyme, bay leaf, and shallots. Heat to boiling and reduce to a simmer. Cook until the wine has reduced to about 1/3 cup.

While the wine simmers, push the beef marrow out of the bones and transfer to a small saucepan. Add the beef broth and bring to a simmer. Cover and poach the marrow until it becomes gray. Remove the marrow, mince it, and set aside.

When the wine has reduced, add the demi-glace and a grind of black pepper. Simmer on medium-low heat for 10-15 minutes.

Strain the sauce through a fine mesh strainer. Stir in the diced bone marrow and set aside.

Preheat the oven to 450 degrees F (230 degrees C).

Take the filet mignon out of the refrigerator about half an hour before cooking.

In an ovenproof skillet, melt 1 tbsp of butter over medium-high heat. Add the mushrooms and cook until they release their liquid and start to brown. Transfer to a bowl and set aside.

Season both sides of the steaks with kosher salt and ground black pepper.

In the same skillet, heat the remaining butter over high heat until foamy. Add the steaks and sear on one side for about 2 minutes.

Flip the steaks and cook for an additional 1.5 to 2 minutes for medium rare.

Transfer to the hot oven and cook for 2-3 more minutes for medium rare.

Remove from the oven and let the steaks rest for five minutes.

While the steak rests, heat the Bordelaise sauce and stir in the mushrooms.

Spoon the sauce over the steaks and serve.