A bacon cream sauce accompanies amazing, easy-to-make filet mignon.
Ingredients
- filet mignon (beef tenderloin): 4 piece (4 ounce)
- olive oil: 1 tsp
- slices bacon: 3 piece (chopped)
- butter: 1 Tbsp
- shallots: 4 piece (diced)
- half-and-half cream: 0.25 cup
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat an outdoor grill to medium-high heat and lightly oil the grate.
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Brush 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 steaks aside on a platter tented with aluminum foil to rest.
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While steaks are resting, prepare sauce. Cook and stir the chopped bacon in a small saucepan over medium heat until bacon pieces are crisp, 3 to 5 minutes. Stir in butter and shallots, and cook and stir until shallots are soft and translucent, about 5 minutes more.
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Stir in half-and-half, bring mixture to a simmer over medium-low heat, and cook, occasionally stirring, until sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over steaks.
