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!
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!
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.
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.
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.
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!
This was an excellent sauce that is quick and easy to prepare and is full of flavor. I substituted minced garlic for the shallots.
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!
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!!
We went about this a little differently and embellished upon it as well, the result being beyond 5-star excellent. Hubs simply pan seared the steaks in a cast iron skillet in a combination of butter and olive oil, butterflying mine to guarantee it would cook to my preferred medium well, leaving his thick and luscious, cooked to a perfect medium rare. This time I did not want a charcoal flavor on the steaks. Since we used bacon-wrapped filets, I did not include bacon in the sauce. Once the filets were cooked and set aside to rest, I prepared the sauce in the same pan, removing most of the drippings. I added a little butter, maybe a tablespoon, and cooked one, just one, chopped shallot. Rather than half and half, I stirred in heavy cream and 1 T. whole grain mustard. Three minutes was more than adequate to thicken the sauce. In fact, I found I had to add a little cream just before serving to thin it out a tad. I plated this by spooning some of the sauce on the dinner plate, topped it with the filet, and then topped each filet with a few beautiful and exotic wild mushrooms. I served this with boiled new potatoes and steamed asparagus, scattering fresh chopped parsley over all. This was absolutely the finest dinner I've had in some time, either at home or out. Hubs said this was another one of those "make again" dinners he'll never see again, which is his highest form of compliment. It was not an inexpensive dinner but we enjoyed and savored every dollar of it.
