ADVERTISEMENT

filet mignon in cream sauce with bacon slices

filet mignon in cream sauce with bacon slices

by

ADVERTISEMENT

Filet Mignon in Cream Sauce with Bacon Slices: A Luxurious and Flavorful Recipe

If you’re looking to impress your guests with a luxurious, melt-in-your-mouth meal, look no further than Filet Mignon in Cream Sauce with Bacon Slices! This dish is the perfect combination of tender, juicy filet mignon, a rich, creamy sauce, and crispy bacon slices, creating a culinary masterpiece that’s ideal for a special dinner, holiday feast, or romantic evening.

The filet mignon, known for its tenderness and exceptional flavor, is elevated to new heights when paired with a decadent cream sauce and the savory crunch of bacon. If you’re craving a meal that’s both elegant and indulgent, this recipe is sure to impress.

Ingredients You’ll Need:

For the Filet Mignon:

  • 4 filet mignon steaks (about 6 oz each)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (for searing)
  • 2 tablespoons butter (for basting)

For the Cream Sauce:

  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine (such as Chardonnay or Sauvignon Blanc)
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • Salt and black pepper to taste

For the Bacon Topping:

  • 4-6 slices bacon, cooked and crumbled or cut into strips

Instructions:

1. Prepare the Filet Mignon Steaks

  1. Season the steaks: Pat the filet mignon steaks dry with a paper towel to ensure a nice sear. Generously season both sides with salt and black pepper.
  2. Sear the steaks: In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the steaks to the pan. Sear them for 3-4 minutes per side, until they’re beautifully browned. Depending on the thickness of the steaks and your preferred doneness, you can adjust the cooking time. For medium-rare, aim for an internal temperature of about 130°F (54°C).
  3. Baste with butter: After searing both sides, add butter to the pan. Allow the butter to melt and use a spoon to baste the steaks with the melted butter for additional flavor. Remove the steaks from the pan and set them aside to rest while you prepare the sauce.

2. Make the Cream Sauce

  1. Cook the shallots and garlic: In the same skillet you used for the steaks, add olive oil and sauté the finely chopped shallot over medium heat for 2-3 minutes until it softens. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Deglaze with wine: Pour in the white wine and use a wooden spoon to scrape up any flavorful brown bits left in the pan from the steaks. Let the wine cook down for 2-3 minutes to reduce slightly.
  3. Add cream and thyme: Stir in the heavy cream and bring the sauce to a simmer. Add the fresh thyme and season with salt and pepper to taste. Let the sauce simmer gently for 5-7 minutes, allowing it to thicken to a creamy consistency.

3. Cook the Bacon

  1. Crisp the bacon: While the sauce is simmering, cook the bacon slices in a separate pan over medium heat until crispy. This usually takes about 4-5 minutes. Once done, remove from heat and crumble or slice the bacon into small pieces. Set aside.

4. Assemble the Dish

  1. Plate the steaks: Place the cooked filet mignon steaks on individual plates.
  2. Spoon the sauce: Generously pour the creamy sauce ove