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My review
Filet Mignon with Bacon Cream Sauce
Michael.B
"Amazing, easy-to-make filet mignons with a bacon cream sauce."
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Ingredients
35 m servings 383 calsOriginal recipe yields 4 servings
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- US
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 383 calories; 28.9 g fat; 9.2 g carbohydrates; 21.1 g protein; 85 mg cholesterol; 286 mg sodium. Full nutrition
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Reviews
Read all reviews 6487 Ratings
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Most helpful positive review
10/21/2010
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 bef...
Most helpful critical review
2/14/2010
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. Si...
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10/21/2010
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 bef...
2/23/2011
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. En...
2/14/2010
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. Si...
5/21/2011
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.
3/5/2011
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 read...
5/15/2010
This was an excellent sauce that is quick and easy to prepare and is full of flavor. I substituted minced garlic for the shallots.
12/29/2010
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 h...
2/15/2011
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...
3/1/2015
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 b...