Filet Mignon with Bacon Cream Sauce

Ingredients

• 3 slices bacon chopped
• 16 ounce beef tenderloin filets 
• 1 tablespoon butter 
• 0.3 cup half-and-half cream 
• 1 teaspoon olive oil 
• 4 servings salt and pepper to taste
• 4  shallots diced

Equipment

• sauce pan
• grill
• kitchen thermometer
• aluminum foil

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Brush the filets with olive oil, and cook on the 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. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more. Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.