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Ingredients

4 (4 ounce) filet mignon (beef tenderloin) 1 teaspoon olive oil 3 slices bacon, chopped 1 tablespoon butter 4 shallots, diced ¼ cup half-and-half cream salt and pepper to taste

Nutrition Info

382.8 calories carbohydrate: 9.2 g cholesterol: 85.1 mg fat: 28.9 g fiber: 0.3 g protein: 21.1 g saturatedFat: 11.6 g servingSize: - sodium: 285.9 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

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.

4 servings

Amazing, easy-to-make filet mignons with a bacon cream sauce.