“So tender you could cut it with a fork!” is the declaration often accompanying the incredulous sigh of “Mmmh!” and the lull of the eyes. Truly the French aptly named this delicious cut of meat. And being so tender without a lot of fat marbling, bacon often provides the added fat for increased tenderness.

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2 7- or 8-ounce filet mignon (beef tenderloin steaks), about 2- to 2½-inches thick
2 slices bacon
1 tablespoon plus 1 teaspoon olive oil, divided
1 teaspoon Maldon sea salt flakes, divided
1/2 teaspoon fresh, course-ground black pepper
8 to 10 crimini mushrooms, quartered
1 tablespoon butter
2 tablespoons chicken stock
1 round package Boursin soft cheese

Preheat oven to 375°F.

Wrap the side of each steak with a slice of bacon. Tie with cooking string around the bacon strip to secure it to the filet. Using 1 teaspoon olive oil, coat the steak completely. Sprinkle ½ teaspoon Maldon sea salt flakes and ¼ teaspoon black pepper on each steak.

Heat a cast iron frying pan with remaining 1 tablespoon olive oil over high heat to extremely hot. Sear all 6 sides of each filet, approximately 1 minute on each side, starting with the bacon edges (comprising 4 sides), then the top and bottom. Searing the meat prior to roasting will help the meat retain its juices. Transfer the entire pan to the oven and roast until the meat registers on an instant read thermometer at 145°F. Note: Never cook a filet mignon above medium or 150°F in order to maintain its tenderness. Remove the meat to a platter and allow to stand at least 10 minutes before cutting.

In the reserved drippings in the cast iron pan over medium-low heat, add the mushroom quarters and butter. Sauté until briefly to sweat the mushrooms to release their flavor. Add chicken stock to deglaze and allow to reduce about 2 or 3 minutes. Remove from heat.

To plate, place the filet. Top with Boursin cheese. Spoon the mushrooms and drizzle over the Boursin and mushrooms with the mushroom reduction sauce. Serve immediately.

Yield: 2 filet mignon

Recipe Created and Stylized by R. Shannon Mock


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