Filet Mignon cooked right is excellent on its own. However, if you’re wanting to try something new with a filet, this recipe is for you.
In case you’re wondering, why someone would ever “ruin” a filet with a bacon cream sauce or any other sauce — it all comes down to added flavor and personal preference.
As you’ll recall, filets are from the loin primal cut and that area of the cow doesn’t do much work. That means filets are naturally a very lean cut and they have less marbling than other cuts. Marbling is what gives certain cuts, like the ribeye, that rich beefy flavor. If you eat a filet and think it’s not very flavorful, what you’re really missing is the marbling.
Another thing to keep in mind is that some people love sauces on steaks and others don’t. We recommend serving this sauce on the side so that people can have as much or as little of it as they want.
- 4-5 slices bacon
- ½ Cup onion, diced
- 1 Tablespoon Butter
- ¼ Cup half-and-half
- Salt and pepper to taste
- On medium heat, cook bacon in a frying pan or sauce pan over medium heat
- When bacon is crisp, add butter and onion. Stir until onion is translucent
- Add half-and-half
- Reduce temperature to medium-low.
- Stir continually until sauce is thickened
- Add salt and pepper to taste
- Serve sauce on the side so that you and your guests can have as much or little sauce as they'd like with their steak