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## 4. **How to Prepare Filet Mignon for the Perfect Cook**
Achieving the perfect filet mignon requires a bit of attention to detail, but the process is relatively simple. Here’s how you can prepare your filet mignon to ensure it turns out perfectly tender and juicy.
### **Step 1: Bring the Steaks to Room Temperature**
Before cooking, it’s essential to let the steaks come to room temperature. This ensures even cooking throughout. Take the filets out of the refrigerator about 30 minutes to 1 hour before cooking, depending on their thickness.
### **Step 2: Season the Steaks**
Generously season the steaks with salt and freshly ground black pepper on both sides. The seasoning enhances the natural flavor of the filet mignon and helps form a beautiful crust when seared.
### **Step 3: Sear the Steaks**
To get a perfect sear, heat a cast-iron skillet or stainless steel pan over medium-high heat. Add olive oil or butter and allow it to get hot before placing the steaks in the pan.
Once the pan is hot, carefully place the filets in the skillet. Sear the steaks for about 3-4 minutes on each side for medium-rare, or longer if you prefer them more done. As the steak cooks, avoid moving it around in the pan, as this will prevent a good sear from forming.
For the best results, you can also add a few sprigs of fresh thyme or a crushed garlic clove to the pan to infuse the meat with additional flavor while it sears. Once the steaks are cooked to your desired level of doneness, remove them from the pan and set them aside to rest for a few minutes.
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## 5. **Making the Cream Sauce**
The creamy sauce is the heart of this dish, and it’s relatively easy to make. The bacon adds an irresistible smokiness, while the heavy cream creates a rich and velvety texture that complements the filet mignon perfectly.
### **Step 1: Cook the Bacon**
Start by cooking the bacon in a large skillet over medium heat until crispy. The rendered bacon fat will help infuse the sauce with its rich, smoky flavor. Once the bacon is crispy, remove it from the pan and place it on a paper towel-lined plate to drain any excess fat. Crumble or chop the bacon into small pieces.
### **Step 2: Sauté the Onion and Garlic**
In the same skillet with the bacon fat, add a tablespoon of butter (if necessary) and sauté the finely chopped onion until it’s soft and translucent, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds to a minute until fragrant.
### **Step 3: Make the Cream Sauce**
Add the beef broth to the pan, scraping up any brown bits left by the bacon, which will add depth of flavor to the sauce. Let the broth simmer for 1-2 minutes to reduce slightly.
Next, pour in the heavy cream and bring the mixture to a simmer. Allow it to cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly. If you like, add a tablespoon of Dijon mustard for a subtle tanginess that complements the richness of the cream.
Stir in the fresh thyme, Parmesan cheese (if using), and crumbled bacon. Taste the sauce and adjust the seasoning with salt and freshly ground black pepper. Allow the sauce to simmer for another 2-3 minutes until it reaches your desired consistency.
### **Step 4: Finish the Sauce**
Once the sauce is ready, reduce the heat to low. Gently stir in any juices from the resting filet mignon to enhance the flavor of the sauce.
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