Bacon Wrapped Filet Mignon with Port Reduction Sauce
Ingredients:
- 4, 8 oz filet mignon
- 4 thick cut peppered bacon slices
- Salt and pepper
- 8 oz cambozola cheese (optional)
Rosemary Port Sauce:
- 3 T butter - divided
- 1 shallot - minced
- Salt and freshly ground pepper
- 1/3 cup Kunde Family Winery 1904 Dessert Cuvée
- 1 cup Kunde red wine
- 1 cup beef broth
- 1 rosemary sprig
Preparation:
Prepare the sauce first. Melt 1 T butter in a small sauce pan over medium heat. Add shallots, a pinch of salt and ground pepper and saute for 2-3 minutes. Stir in 1904 Dessert Cuvée (Port) and red wine and simmer for 5 minutes. Add the beef broth and rosemary sprig and continue to simmer until reduced to 1/3 cup, about 15-20 minutes. Strain shallots and rosemary if you prefer.
Wait until the filets are cooked to your liking to whisk in the remaining 2 T of butter. Once filets are ready and moved to a warm serving platter, add the butter to the sauce and cook while scraping bits from the bottom of the pan to desired consistency. Taste and adjust seasoning as needed.
Bacon Wrapped Filet Mignon:
The filet can be prepared two ways; grilling on the BBQ or searing in a cast iron pan. To prepare the filet, wrap 1 piece of bacon around each filet, securing with twine. Grill or sear until desired doneness, cut off the twine and move filets to a warm serving platter. Complete sauce and drizzle over the filet and serve immediately. Serves 4.