Filet Mignon with Bacon Cream Sauce

Recipe View 5 mins Prepare the Grill: Preheat an outdoor grill to medium-high heat (approximately 375-400°F) and lightly oil the grate to prevent sticking. (5 minutes)

Recipe View 9 mins Season and Grill the Filet Mignon: Brush the beef filets with olive oil, ensuring even coverage. Season generously with sea salt and freshly ground black pepper. Place the filets on the preheated grill and cook to your desired doneness (about 4-5 minutes per side for medium-rare). For medium-rare, an instant-read thermometer inserted into the center should read 130°F (54°C). (8-10 minutes)

Recipe View 5 mins Rest the Steaks: Once cooked, transfer the steaks to a platter and tent loosely with aluminum foil. Allow them to rest for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (5 minutes)

Recipe View 4 mins Prepare the Bacon Cream Sauce: While the steaks are resting, prepare the sauce. In a small saucepan over medium heat, cook the chopped bacon until crisp and golden brown, rendering its fat. (3-5 minutes)

Recipe View 5 mins Sauté the Shallots: Add the butter to the saucepan with the bacon. Once melted, stir in the diced shallots and cook until they are soft and translucent, releasing their aromatic essence. (5 minutes)

Recipe View 8 mins Create the Cream Sauce: Pour in the half-and-half cream. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Allow the sauce to cook and slightly thicken, approximately 8 minutes. Ensure the sauce doesn't boil to prevent separation. (8 minutes)

Recipe View 0 mins Season and Serve: Season the sauce to taste with sea salt and freshly ground black pepper. Adjust the seasoning as needed to balance the flavors. Spoon the bacon cream sauce generously over the rested filet mignon and serve immediately.