Ingredients
4
4 servings
- •4 (4 ounce) filet mignon (beef tenderloin)
- •1 teaspoon olive oil
- •3 slices bacon, chopped
- •1 tablespoon butter
- •4 shallots, diced
- •0.25 cup half-and-half cream
- •salt and pepper to taste
Instructions
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 383
- Carbohydrate: 9g
- Fat: 29g
- Fiber: 0g
- Protein: 21g
- Sugar: 2g
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