Indulge in Decadence: Filet Mignon with Bacon Cream Sauce Recipe
Filet mignon, arguably the most tender cut of beef, reaches unparalleled heights of culinary bliss when draped in a luscious bacon cream sauce. This recipe elevates a simple steak dinner into a gourmet experience, perfect for special occasions, romantic evenings, or simply when you crave a truly unforgettable meal. The combination of melt-in-your-mouth filet mignon, crispy bacon, and a rich, creamy sauce is a symphony of flavors and textures that will tantalize your taste buds and leave you wanting more. This guide provides a detailed, step-by-step approach to creating this exquisite dish in your own kitchen.
Why This Recipe Works
Several factors contribute to the success of this Filet Mignon with Bacon Cream Sauce recipe:
* **High-Quality Ingredients:** Starting with excellent quality filet mignon is crucial. Look for well-marbled cuts with a vibrant red color. Similarly, use thick-cut bacon for optimal flavor and texture.
* **Proper Searing:** Achieving a beautiful sear on the filet mignon creates a flavorful crust that seals in the juices, ensuring a tender and succulent interior.
* **Bacon Fat Infusion:** Cooking the bacon first and using the rendered fat as the base for the sauce adds a deep, smoky flavor that complements the beef perfectly.
* **Creamy Consistency:** The combination of heavy cream, Parmesan cheese, and a touch of Dijon mustard creates a luxuriously smooth and flavorful sauce that coats the filet mignon beautifully.
* **Balanced Flavors:** The salty bacon, creamy sauce, and tender beef create a perfect balance of flavors that is both satisfying and sophisticated.
Ingredients You’ll Need
Here’s a comprehensive list of the ingredients required to make this delectable dish:
* **Filet Mignon Steaks:** 2 (6-8 ounce) filet mignon steaks, about 1.5 inches thick
* **Thick-Cut Bacon:** 6-8 slices, chopped
* **Shallot:** 1 medium, finely minced
* **Garlic:** 2 cloves, minced
* **Dry White Wine:** 1/2 cup (e.g., Sauvignon Blanc, Pinot Grigio)
* **Beef Broth:** 1/2 cup
* **Heavy Cream:** 1 cup
* **Parmesan Cheese:** 1/4 cup, freshly grated
* **Dijon Mustard:** 1 teaspoon
* **Fresh Thyme:** 1 sprig, leaves removed (or 1/2 teaspoon dried thyme)
* **Olive Oil:** 1 tablespoon
* **Salt:** To taste
* **Black Pepper:** Freshly ground, to taste
* **Optional Garnishes:** Fresh parsley, chopped; chives, chopped
Equipment Needed
Before you begin, gather the following equipment:
* **Cast Iron Skillet or Heavy-Bottomed Pan:** Essential for searing the steaks and making the sauce.
* **Small Saucepan:** If you prefer to render the bacon fat separately.
* **Tongs:** For handling the steaks.
* **Meat Thermometer:** To ensure the steaks are cooked to your desired doneness.
* **Cutting Board:** For chopping ingredients.
* **Sharp Knife:** For preparing the ingredients.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
Step-by-Step Instructions
Follow these detailed instructions to create a restaurant-quality Filet Mignon with Bacon Cream Sauce:
**Part 1: Preparing the Filet Mignon**
1. **Bring Steaks to Room Temperature:** Remove the filet mignon steaks from the refrigerator about 30-45 minutes before cooking. This allows them to cook more evenly.
2. **Pat Steaks Dry:** Use paper towels to thoroughly pat the steaks dry. This is crucial for achieving a good sear. Moisture on the surface of the steak will steam it instead of searing it.
3. **Season Generously:** Season both sides of the steaks generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s essential for flavor.
**Part 2: Making the Bacon Cream Sauce**
1. **Cook the Bacon:** In a cold cast iron skillet (or a separate saucepan), add the chopped bacon. Cook over medium heat, stirring occasionally, until the bacon is crispy and the fat has rendered. Remove the bacon from the skillet with a slotted spoon and set aside on a paper towel-lined plate to drain.
2. **Reserve Bacon Fat:** Carefully pour off all but about 1-2 tablespoons of the bacon fat from the skillet. If using a separate saucepan, transfer the reserved bacon fat to the cast iron skillet.
3. **Sauté the Aromatics:** Add the minced shallot to the skillet with the bacon fat and cook over medium heat until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. **Deglaze the Pan:** Pour in the dry white wine and scrape the bottom of the skillet to loosen any browned bits (fond). This adds depth of flavor to the sauce. Let the wine reduce by half, about 2-3 minutes.
5. **Add Broth and Cream:** Pour in the beef broth and bring to a simmer. Then, add the heavy cream and stir to combine. Reduce the heat to low and let the sauce simmer gently for about 5-7 minutes, or until it has thickened slightly.
6. **Stir in Cheese and Mustard:** Remove the skillet from the heat and stir in the grated Parmesan cheese and Dijon mustard. Stir until the cheese is melted and the sauce is smooth and creamy.
7. **Add Thyme and Bacon:** Stir in the fresh thyme leaves (or dried thyme) and most of the cooked bacon (reserve a little for garnish). Taste the sauce and adjust seasoning with salt and pepper as needed.
8. **Keep Warm:** Cover the skillet to keep the sauce warm while you cook the steaks.
**Part 3: Searing the Filet Mignon**
1. **Heat the Skillet:** Return the skillet to high heat until it is smoking hot. This is crucial for achieving a good sear. If you don’t have a cast iron skillet, use a heavy-bottomed stainless steel pan.
2. **Add Oil:** Add the olive oil to the hot skillet. It should shimmer almost immediately.
3. **Sear the Steaks:** Carefully place the seasoned filet mignon steaks in the hot skillet, ensuring there is enough space between them for proper searing. If your skillet is too small, sear the steaks in batches.
4. **Sear for 3-4 Minutes per Side:** Sear the steaks for 3-4 minutes per side, without moving them, until a deep, golden-brown crust forms. This creates a Maillard reaction, which is responsible for the rich, savory flavor.
5. **Reduce Heat and Continue Cooking (Optional):** If you prefer your steaks more well-done, reduce the heat to medium and continue cooking for another 2-3 minutes per side, or until they reach your desired internal temperature.
6. **Use a Meat Thermometer:** Use a meat thermometer to check the internal temperature of the steaks. Here’s a guide for doneness:
* **Rare:** 125-130°F (52-54°C)
* **Medium-Rare:** 130-135°F (54-57°C)
* **Medium:** 135-140°F (57-60°C)
* **Medium-Well:** 140-145°F (60-63°C)
* **Well-Done:** 145°F+ (63°C+)
7. **Rest the Steaks:** Remove the steaks from the skillet and place them on a cutting board. Cover loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Do not skip this step!
**Part 4: Assembling and Serving**
1. **Slice (Optional):** If desired, slice the filet mignon steaks against the grain before serving. This makes them even easier to eat.
2. **Plate the Steaks:** Place the sliced or whole filet mignon steaks on plates.
3. **Spoon the Sauce:** Spoon the bacon cream sauce generously over the steaks.
4. **Garnish:** Garnish with the reserved crispy bacon, chopped fresh parsley, or chives.
5. **Serve Immediately:** Serve the Filet Mignon with Bacon Cream Sauce immediately while it’s hot and the sauce is creamy.
Tips for Success
* **Don’t Overcrowd the Pan:** When searing the steaks, ensure there is enough space between them. Overcrowding the pan will lower the temperature and prevent the steaks from searing properly.
* **Use a Hot Skillet:** A hot skillet is essential for achieving a good sear. Let the skillet heat up completely before adding the oil and steaks.
* **Don’t Move the Steaks Too Much:** Once you place the steaks in the skillet, resist the urge to move them around. Let them sear undisturbed for 3-4 minutes per side.
* **Use a Meat Thermometer:** A meat thermometer is the most accurate way to ensure your steaks are cooked to your desired doneness.
* **Rest the Steaks:** Resting the steaks is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful final product.
* **Adjust Seasoning to Taste:** Taste the sauce and adjust the seasoning with salt and pepper as needed. The amount of salt required will depend on the saltiness of the bacon and beef broth.
Variations and Substitutions
* **Mushroom Cream Sauce:** For a mushroom cream sauce, add 8 ounces of sliced mushrooms to the skillet after sautéing the shallots and garlic. Cook until the mushrooms are softened and browned before deglazing the pan with wine.
* **Blue Cheese Cream Sauce:** For a blue cheese cream sauce, substitute the Parmesan cheese with crumbled blue cheese.
* **Spicy Cream Sauce:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **Different Cuts of Beef:** While filet mignon is the classic choice, you can also use other tender cuts of beef, such as ribeye or New York strip steak.
* **Vegetarian Option:** For a vegetarian version, substitute the filet mignon with thick slices of portobello mushrooms. Marinate the mushrooms in balsamic vinegar, olive oil, and herbs before searing them.
* **Gluten-Free Option:** Ensure your beef broth is gluten-free.
Serving Suggestions
Filet Mignon with Bacon Cream Sauce is a rich and decadent dish that pairs well with a variety of sides.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic pairing for steak and cream sauce.
* **Roasted Vegetables:** Roasted asparagus, Brussels sprouts, or carrots provide a healthy and flavorful side.
* **Sautéed Spinach:** Sautéed spinach with garlic and olive oil is a simple and elegant side dish.
* **Rice Pilaf:** A light and fluffy rice pilaf complements the richness of the steak and sauce.
* **Green Salad:** A fresh green salad with a vinaigrette dressing provides a refreshing contrast to the rich flavors of the main course.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious sauce.
Wine Pairing Suggestions
* **Cabernet Sauvignon:** A full-bodied Cabernet Sauvignon is a classic pairing for filet mignon.
* **Merlot:** A Merlot is a good choice if you prefer a softer, fruitier wine.
* **Pinot Noir:** A Pinot Noir can also pair well, especially if the sauce is not too heavy.
* **Zinfandel:** A Zinfandel can be a good choice if you like a bolder, spicier wine.
Make-Ahead Instructions
The bacon cream sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently over low heat before serving. The steaks are best cooked fresh, but they can be seasoned and brought to room temperature ahead of time.
Storage Instructions
Leftover Filet Mignon with Bacon Cream Sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat. Be aware that the sauce may separate slightly upon reheating. It is generally better to eat the steak fresh to maintain its optimal texture and flavor.
Nutritional Information (Estimated)
(Per serving, approximate)
* Calories: 600-800
* Fat: 40-60g
* Saturated Fat: 25-35g
* Cholesterol: 200-250mg
* Sodium: 500-800mg
* Protein: 40-50g
*Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.*
Enjoy this decadent and unforgettable Filet Mignon with Bacon Cream Sauce! This recipe is sure to impress your guests and become a new favorite in your culinary repertoire.