Filet Mignon with Bacon Cream Sauce

5.0/5 rating (1 votes)

Steak, Bacon...  Do I need to say more!  Go ahead and treat yourself to this amazing Paleo dinner tonight.



  • 4 (4-5 ounce) beef tenderloin filets
  • Sea salt
  • Freshly ground pepper
  • 1-2 teaspoons olive oil
  • 4 slices bacon, chopped
  • 1 tablespoon unsalted butter
  • 1 shallot, diced (about 1 tablespoon)
  • 1/2 cup cream


  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  2. Season the filets lightly with salt and pepper then drizzle with about 1 teaspoon each of olive oil.  Add the steaks to your preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.

  3. While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes.

  4. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more. Stir in the cream, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes.

  5. Season with salt and pepper to taste and serve over the steaks.

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