Bacon Wrapped Filet Mignon
4 - 8 oz. filet mignons
4 slices smoked or peppered bacon
8 oz. cambozola cheese
1/2 lb. whole, peeled shallots
2 tbsp. sugar
1/2 cube unsalted butter
1/4 cup olive oil
2 cups Kunde Estate Zinfandel Port
6 cups beef stock
In an oven proof pan, melt butter with olive oil and shallots. Add sugar and coat shallots well. Place in hot oven (425° F) tossing twice during cooking time, about 20 minutes or until very brown and caramelized. Remove from the oven and deglaze with port. Reduce by half, add stock and bring to a boil. Reduce heat and simmer for 1 hour or until thickened.
Wrap 1 piece of bacon around each filet, securing with butcher twine. Grill to desired doneness. Cut off string. Top with 2 ounces of cheese. Pour heated sauce over cheese to melt. Serve immediately.
Kunde Family Estate Cabernet Sauvignon