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Bacon Wrapped Filet Mignon with Port Reduction Sauce

Bacon Wrapped Filet Mignon with Port Reduction SauceIngredients:
  • 3 T butter
  • 2 T olive oil
  • 1/2 lb shallots – whole and peeled
  • 1 T sugar
  • 1 cup Kunde Family Winery 1904 Dessert Cuvée
  • 2 cups beef broth
  • Salt and pepper
  • 4, 8 oz filet mignon
  • 4 thick cut peppered bacon slices
  • 8 oz cambozola cheese
Preparation:

Prepare the sauce first. In an oven proof pan, melt butter with olive oil and shallots. Add sugar and coat shallots well. Place in a 425 degree oven for 10-12 minutes or until shallots are very browned and caramelized. Toss twice while cooking. Remove from oven and deglaze pan with wine, reducing by half. Add beef stock, bring to a boil and then reduce heat to simmer for 1/2 hour or until thickened. Taste and adjust with salt and pepper if needed.

To prepare the filet, wrap 1 piece of bacon around each filet, securing with butcher twine. Grill the filet to desired doneness. Cut off twine and move filets to plates. Top each with a 2 oz wedge of cambozola. Pour heated sauce over the cheese to melt and serve immediately. Serves 4.

Serve with:

Kunde Family Winery Moon Mountain Red Wine

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