This was a really big hit for a dinner we had this weekend. We served it with a side Linguine with Alfredo Sauce and a side salad.
Pan Seared Double Bacon Filet Mignon in Red Wine Sauce
4 filet mignons wrapped in bacon (4-6 oz each)
2-3 tablespoons Peppered Bacon Salt
1 tsp ground black pepper
2 tsp garlic powder
3 tablespoons butter
1 tablespoon minced shallots
3/4 cup red wine (we used a good red zinfandel and drank the rest)
2-3 sprigs of thyme
Sprinkle steaks with a combination of Peppered Bacon Salt and garlic powder, then finish with a sprinkle of fresh ground pepper. Pat into steaks and let the steaks sit covered and unrefrigerated for approximately 1 hour.
Preheat a large skillet over medium high heat; turn oven to 375 degrees F. Add 2 tablespoons butter and let foam. Add the steaks and cook for 4 minutes per side. You should get a nice sear on each side. Remove the steaks and put them in the oven on an oven proof platter or casserole dish.
Reduce the heat to medium and add the remaining butter. Once melted, add the shallots and cook for about 1 minute until they soften, then add the wine and thyme. Raise the heat to high and let most of the sauce bubble away. Reduce heat to low. When the steaks are close to cooked - 140 degrees F at their thickest point - remove the steaks from the oven and let sit for 2 minutes. Toss the steak in the pan with the sauce, and then serve with a coating of the red wine sauce. You can also add a dash of Peppered Bacon Salt at the end.