Filet Mignon With Bacon Cream Sauce Recipes

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FILET MIGNON WITH BACON CREAM SAUCE

Amazing, easy-to-make filet mignons with a bacon cream sauce.

Provided by Michael.B

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 4

Number Of Ingredients 7



Filet Mignon with Bacon Cream Sauce image

Steps:

  • 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.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 9.2 g, Cholesterol 85.1 mg, Fat 28.9 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 11.6 g, Sodium 285.9 mg, Sugar 1.6 g

4 (4 ounce) filet mignon (beef tenderloin)
1 teaspoon olive oil
3 slices bacon, chopped
1 tablespoon butter
4 shallots, diced
¼ cup half-and-half cream
salt and pepper to taste

BACON-WRAPPED FILET

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 5



Bacon-Wrapped Filet image

Steps:

  • Preheat the oven to 450 degrees F.
  • Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
  • Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
  • Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

Kosher salt and freshly ground black pepper
1 beef filet steak, 8 to 10 ounces, 2 inches thick
1 piece thin bacon
1 tablespoon butter, more if needed
1 tablespoon olive oil

BACON FILET MIGNON

The only way to make filet mignon if you ask me!! You wont make it any other way again! Only use a heavy bottom pan with this recipe.

Provided by Dreamgoddess

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 2



Bacon Filet Mignon image

Steps:

  • Wrap bacon around each filet.
  • Heat a HEAVY BOTTOM pan on medium-high.
  • Place the 4 filets on heated pan.
  • Turn after 7 minutes.
  • Remove from heat after another 7 minutes.
  • Heat 9 minutes if you like it more well done.
  • DO NOT use this recipe if you don't own a heavy bottom pan!
  • Go invest in one now!

Nutrition Facts : Calories 103.8, Fat 10.2, SaturatedFat 3.4, Cholesterol 15.4, Sodium 188.8, Carbohydrate 0.1, Protein 2.6

4 slices thick sliced bacon
4 thick cut filet mignon steaks, have butcher slice it for you

BACON WRAPPED, FILET MIGNON

Using real thick and smokey bacon really gives this plenty of flavor. It's cooked slow, because of the bacon, and, as a result, the fillet comes out real moist. There's so much flavor in the meat, additional sauce isn't needed. For additional Pictures, please visit: http://www.capnrons.com/R_M_Bacon_Wrapped_Fillet_Mignon.html?ID=RZ_12_2009

Provided by Capn Ron

Categories     Steak

Time 45m

Yield 4 Steaks, 4 serving(s)

Number Of Ingredients 7



Bacon Wrapped, Filet Mignon image

Steps:

  • 1. Remove any silver skin, and extra fat from the fillets. Wrap a piece of bacon around the outside, and either secure with a toothpick, or wrap with butcher's twine. Don't overlap the bacon by more than 1/4", you want to make sure that the bacon will cook. However, if your using thin bacon, you might want to use 2 pieces to get the extra thickness and flavor. Securing the bacon with toothpicks works, but by tieing the bacon, you're forming a more rounded piece of meat that will look nicer on the plate.
  • 2. Oil the meat liberally, dust with the blacken. salt, and pepper, and rub it into both sides of the meat. Se the meat on a platter and place back in the refrigerator until you're ready to cook it. Don't be afraid to use a little more slat than you think you should, it's on the grill and won't end up as strong.
  • 3. Cook over a medium hot grill for about 10 minutes per side. Ultimately you want the meat to reach an internal temperature of 110 degrees. If you cook on too hot a fire, the bacon will flame up and you'll end up with burned bacon, and burned meat. The oil on the outside helps the meat to sear (keeping in the juices), and helps keep the meat from sticking to the grill.
  • 4. When testing the internal temperature of a thin pieces of meat, be sure to insert the thermometer in from the side.

2 lbs filet mignon, 4 pieces, about 1 1/2-inch thick
4 slices thick-sliced bacon
toothpicks or butcher's kitchen twine
vegetable oil, as needed
cajun seasoning, Butt Kickin' Blacken, Original Recipe, to taste
kosher salt, to taste
fresh coarse ground black pepper, to taste

BACON-WRAPPED FILET MIGNON WITH HORSERADISH SAUCE

This is Cook's Illustrated method of cooking a filet mignon. If you're cooking for someone who insists on well-done steaks, use a thinner cut of meat. I recently cut small steaks from a petite fillet and cooked in this manner and they were fantastic . . . so cute too!

Provided by Galley Wench

Categories     Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10



Bacon-Wrapped Filet Mignon With Horseradish Sauce image

Steps:

  • Sauce:.
  • At least two hours prior, mix together the mayonnaise, sour cream, horseradish, mustard and lemon juice; cover and place in refrigerator.
  • Steak:.
  • Adjust oven rack to lower-middle position, place rimmed baking sheet or cast iron griddle on oven rack, and heat oven to 450 degrees.
  • When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes.
  • Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper.
  • Wrap 1 slice bacon around circumfrence of each filet, overlapping ends and securing to meat with toothpick.
  • Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes.
  • Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. (watch carefully).
  • Hold filets on their sides briefly with tongs in skillet to crisp bacon slightly.
  • Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven (which has been lightly sprayed with non-stick cooking oil).
  • Roasting times:.
  • Very Rare: 2 to 4 minutes (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife),.
  • Rare: 4 to 6 minutes (centers will appear red and soft),.
  • Medium Rare: 6 to 8 minutes (centers will appear pink and feel firm but juicy).
  • Medium: 8 to 10 minutes (centers will appear light pink and feel firm and compact).
  • Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
  • Serve with horseradish sauce.

2 (8 ounce) center-cut filet mignon, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels
2 slices bacon
2 teaspoons olive oil
salt and pepper
1/4 cup mayonnaise
1/4 cup sour cream
3 teaspoons horseradish (to taste)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce

FILET MIGNONS WITH COGNAC-CREAM SAUCE

DH and I had this recipe for dinner last night and loved the spicy cream sauce for our filets. I am posting the recipe as it appears in the Williams-Sonoma "Steak and Chop" book; however, DH and I grilled our steak on the BBQ and DH added a bit of steak fat that he chopped off of the filet to the pan on the stovetop for the cream sauce.

Provided by Dr. Jenny

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19



Filet Mignons With Cognac-Cream Sauce image

Steps:

  • To make the rub, in a small bowl, mix together the paprika, garlic powder, mustard, rosemary, salt and black pepper. Sprinkle the rub all over the meat, reserving 1 Tb. Let the steaks stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking.
  • In a large, heavy frying pan over medium-high heat, heat the olive oil. Add the steaks and cook to the desired doneness, turning once, 3-5 minutes on each side.
  • Transfer the steaks to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.
  • To make the sauce, in the same frying pan over medium heat, melt the butter.
  • Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
  • Remove the pan from heat and add the Cognac.
  • Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
  • When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
  • Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
  • Remove the pan from the heat and whisk in the cream and cayenne to taste.
  • Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
  • To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.

1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dry mustard
1 tablespoon dried rosemary
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
4 filet mignon steaks, 1 1/2 inches thick
1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, minced
2 tablespoons flat leaf parsley, minced
2 tablespoons cognac
1 tablespoon Dijon mustard
2 tablespoons tomato paste
1 cup beef stock
1/2 cup heavy cream
cayenne pepper, to taste
salt, to taste
fresh ground black pepper, to taste

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