Entrée: France – Filet Mignon Grillé avec Bacon et Réduction de Vin Rouge (Grilled Filet Mignon with Bacon and Red Wine Reduction)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

4 filet mignon steaks, about 6 oz each (170 g each), about 24 oz total (680 g total)
6 slices bacon
1 cup (240 ml) dry red wine
1 cup (240 ml) beef stock
1 small shallot, finely chopped
1 tbsp (15 g) unsalted butter
Salt to taste
Pepper to taste
Olive oil to taste

Instructions

1. Cook bacon until crisp, drain and reserve fat; chop bacon and set aside.
2. Season steaks with salt and pepper and brush lightly with olive oil. Grill over high heat 3–4 minutes per side for medium-rare; rest 5 minutes.
3. In a saucepan, sauté shallot in a little bacon fat until translucent. Add red wine and reduce by two-thirds.
4. Add beef stock and reduce until sauce coats the back of a spoon. Whisk in butter and return chopped bacon to the sauce; season.
5. Serve grilled filets topped with the red wine and bacon reduction.