Filet Mignon with Bacon Cream Sauce


Yup, it’s as good as it looks! Bacon, Cream, Steak… It explains itself.

I got the recipe from

  • 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
  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. 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.
  3. 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.

That’s copied right from the recipe page on Allrecipes.

It was REALLY REALLY good. I didn’t have actual Filet Mignon, just Beef Tenderloin steaks, but even still- Mmmmm!!!

I couldn’t get enough of the sauce, I cut the recipe in half because there is only Chris and I but next time I will make all of the sauce and put it on everything… EVERYTHING!

It’s that good.

I served the Steak and Bacon Cream Sauce with simple garlic-y mashed potatoes and steamed buttery veggies 🙂
I highly recommend this recipe- It’s easy, relatively quick, and worth every creamy bacony calorie!


I am off to Greece in a few days. Actually I turn 20 this Friday and leave for Greece on Sunday, so I am going to try to catch up with posts that way I have a blank slate, and no stock pile of post-worthy dinners.

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