- 4
- 15 mins
- 75 mins
Ingredients
- FOR THE SAUCE:
- 1 teaspoon olive oil
- 3 shallots, minced
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1/2 cup Bourbon
- 1 tablespoon green peppercorns, ddrained salt and pepper to taste
- FOR THE POTATOES
- 1 pound potatoes, peeled and boiled tender
- 1 cup Stilton cheese, crumbled
- 1 cup heavy cream
- 1/2 cup unsalted butter
- salt and pepper to taste
- FOR THE FILETS
- 4 beef tenderloins (8 oz. each)
- 8 slices apple-smoked bacon
- 2 tablespoons olive oil
Preparation
Step 1
FOR THE SAUCE:
in a medium saucepan over medium heat, add the olive oil. Add shallots and cook slowly for about 3 minutes.
Stir in the beef stock, then the heavy cream. Blend well. then stir in the bourbon, green peppercorns and the salt (to taste), stirring constantly. Reduce the heat to medium-low and cook for 15-20 minutes. Set aside, keeping warm.
FOR THE POTATOES:
Combine the boiled potatoes, stilton, heavy cream and butter in a large bowl.and mash together until blended and fluffy. Season to taste with salt and pepper. set aside, keeping warm.
FOR THE FILETS:
Preheat oven to 425 degrees:
Season the filets on all sides with salt and pepper. Wrap two strips of bacon around each filet and fasten with toothpicks.
In a large skillet, over high heat, add the filets and sear on all sides (including bacon wrapped edges), about 1 minute per side.Remove filets from skillet and arrange in an ovenproof pan and baake until medium-rare, about 10 minutes.
Remove toothpicks from filets. Place a mound of mashed potatoes in center of warm plates. Place filets on top or on the side of the potatoes. Spoon sauce over all.
Serve with your favorite vegetables.