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READY IN 35 mins

Filet Mignon with Bacon Cream Sauce

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"Amazing, easy-to-make filet mignons with a bacon cream sauce." — Michael.B

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

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

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Directions

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.

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PREP 10 mins
COOK 25 mins
READY IN 35 mins

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Prepared beef tenderloin for a crowd but followed the original 4 servings for this sauce because we never serve anything on filets other than the salt, pepper, and seasonings put on the meat before grilling. I was in the mood for something a little different and chose this, thinking I would be the only one interested in trying it. I was wrong and should have tripled this! Everyone that tried it wanted it and I had to promise there would be enough for everyone next time. I followed the recipe except I had used my shallots in another side dish and only had Vidalia in the pantry. This worked out perfect in our opinion and I wouldn't hesitate to make it the same again. This sauce is delicious and the bacon goes perfectly with the tenderloin. Thanks for sharing!

—abapplez

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Most Helpful Critical Review

Feb 16, 2010

This recipe has good instructions for preparing filet mignon, which was helpful as I couldn't remember exactly how to cook it. The sauce was okay, but rather bland and needed something more. Since it's made of basically bacon grease, butter and cream, you may be better off going for a more flavorful and healthy recipe.

—sarah

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49 Ratings

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Feb 24, 2011

This was ALMOST a 5/5. It had really good flavor. The half and half was not enough, ended up adding a total of 1/2 C. Also ended up adding sour cream to thicken and add a little tartness. Ended up being restaurant quality. Pairs beautifully with the steak.

—Weaver

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May 21, 2011

This is a great recipe. Add a 1/4 cup of white or red wine and a 1/2 cup of sliced mushrooms to the sauce, stir until you get your desired thickness.

—glencook

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Mar 07, 2011

I made this dish for company last night and ended up using double the half and half. I also made my sauce first and kept it warm under a heat lamp so I could visit with my friends and when ready grilled the steaks on the stove top grill, which really required no concentration. Served this with asparagus and thick sliced beefsteak tomatoes drizzeled with basalmic and olive oil. A very fine meal!

—elizabeth32

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May 17, 2010

This was an excellent sauce that is quick and easy to prepare and is full of flavor. I substituted minced garlic for the shallots.

—BatChief04

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Jan 04, 2011

This sauce was outstanding! It perfectly complimented the beef tenderloin and my family loved it! I substituted chopped pancetta for the bacon to use up some leftover pancetta and added more half-and-half to make the sauce creamier. We also added a steak rub to the tenderloin before grilling it. We'll definitely be making this recipe part of our Christmas tradition!

—KASUE

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Feb 15, 2011

This recipe was fantastic! I used this recipe for the bacon cream sauce and it was phenomenal! Made the perfect Valentine's Day Dinner, paired my filets with lobster tails and viola. I didn't have shallots, used red onion instead, and added chopped garlic...Wonderful!!

—Dana

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Nutrition

Calories
383 kcal
19%

Carbohydrates
9.2 g
3%

Cholesterol
85 mg
28%

Fat
28.9 g
44%

Fiber
0.4 g
1%

Protein
21.1 g
42%

Sodium
344 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Filet Mignon with Bacon Cream Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 383
Calories from Fat: 260

% Daily Value *
Total Fat 28.9g 44 %
Saturated Fat 11.6g 58 %
Cholesterol 85mg 28 %
Sodium 344mg 14 %
Potassium 478mg 13 %
Total Carbohydrates 9.2g 3 %
Dietary Fiber 0.4g 1 %
Protein 21.1g 42 %
Sugars 1.6g
Vitamin A 15 %
Vitamin C 7 %
Calcium 5 %
Iron 28 %
Thiamin 19 %
Niacin 55 %
Vitamin B6 30 %
Magnesium 11 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.