Filet Mignon with Bacon Cream Sauce Recipe

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.