Bacon-Wrapped Filet Mignon with Red Wine Pan Sauce

Bacon-Wrapped Filet Mignon with Red Wine Pan Sauce ingredients

• 2 6-8 oz Filet Mignon steaks, 1.5-inch thick
• 2 strips Bacon strips
• 1/2 tsp Kosher salt
• 1/4 tsp Black pepper, freshly ground
• 1 tbsp Olive oil
• 1 small Shallot, finely minced
• 1 clove Garlic, minced
• 1/2 cup Dry red wine (e.g., Cabernet Sauvignon, Merlot)
• 1/2 cup Beef broth
• 2 tbsp Unsalted butter, cold and cut into pieces
• 1 Fresh thyme sprig (optional)
• to taste Salt and pepper to taste

How to make Bacon-Wrapped Filet Mignon with Red Wine Pan Sauce

1. Preheat your oven to 400°F (200°C). Pat the 2 filet mignon steaks dry with paper towels. Season both sides with 1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper.
2. Wrap one strip of bacon tightly around the circumference of each steak, securing it with a toothpick or kitchen twine to hold its shape during cooking.
3. Heat 1 tablespoon of olive oil in a heavy, oven-safe skillet (preferably cast iron) over medium-high heat until it begins to shimmer.
4. Carefully place the bacon-wrapped filets in the hot skillet. Sear for 2-3 minutes per side until a deep golden-brown crust forms on the steak and the bacon begins to crisp. Use tongs to sear the bacon edges as well.
5. Transfer the skillet with the steaks to the preheated oven. Roast for 8-12 minutes, depending on your desired doneness: 125-130°F (52-54°C) for rare, 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium. Use an instant-read thermometer inserted into the center of the steak.
6. Once desired doneness is reached, carefully remove the skillet from the oven. Transfer the steaks to a cutting board, tent them loosely with foil, and let them rest for at least 5-10 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and moist steak. Remove toothpicks/twine before serving.
7. While the steaks are resting, prepare the pan sauce: Return the skillet to medium heat (no need to clean it; the fond adds flavor). Add 1 minced small shallot to the pan and sauté for 1-2 minutes until softened. Add 1 minced garlic clove and 1 optional fresh thyme sprig, cooking for another 30 seconds until fragrant.
8. Pour 1/2 cup dry red wine into the skillet, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2-3 minutes, until slightly syrupy.
9. Add 1/2 cup beef broth to the skillet and bring to a gentle simmer. Continue to cook until the sauce has reduced slightly and thickened, about 3-5 minutes.
10. Remove the skillet from the heat. Whisk in 2 tablespoons cold unsalted butter, one piece at a time, until completely melted and incorporated into the sauce. This will enrich and thicken the sauce. Taste and season the sauce with salt and pepper as needed.
11. Remove the thyme sprig, if used. Slice the rested filet mignon if desired, or serve whole. Spoon the warm red wine pan sauce generously over the bacon-wrapped filet mignons. Serve immediately.

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