• 4servings
  • 25minutes
  • 383calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B12, D
MineralsZinc, Copper, Natrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 (4 ounce) beef tenderloin filets

  2. 1 teaspoon olive oil

  3. 3 slices bacon, chopped

  4. 1 tablespoon butter

  5. 4 shallots, diced

  6. 1/4 cup half-and-half cream

  7. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  2. 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.

  3. 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.


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