Instructions: Butterfly the Filet Mignon , and place in the the centre 1/2 oz of foie gras fold filets back to original shape, and wrap with bacon ( secure with toothpick). Heat a heavy cast iron pan to smoke..at this point salt and pepper the filets , then place filets in pan and sear on both sides till browned . In a preheated oven (375 degrees)...place filets in the oven and roast for 8-10 minutes , or till desired temperature , after this point , take the filets from oven , and set aside to rest, place pan on stove , and add Shallots and wild mushrooms and saute 3-5 mins deglaze pan with cognac or grappa ( careful of the flame). cook until alcohol is evaporated, remove mushrooms and shallots and set aside . In the same pan deglaze with the red wine , reduce wine till thick and syrup at this point whisk in the butter , and fresh cracked Black pepper can be added as well as a little salt if desired . Set filets on a plate garnish with sauce and sauteed mushrooms and shallots

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