Filet Mignon With Bacon Cream Sauce

Ingredients

• Servings: 4
• 4 (4 ounce) beef tenderloin filets
• 1 teaspoon olive oil
• 3 slices bacon, chopped
• 1 tablespoon butter
• 4 shallots, diced
• 1/4 cup half-and-half cream
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). set the steaks aside on a platter tented with aluminum foil to rest.
• while the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more. stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. season to taste with salt and pepper, and serve over the steaks.