Bacon-Wrapped Filet Mignon with Blue Cheese Herb Butter

By KDCooks

Made for NYE Dinner 2010 along with Shredded Bacon Brussel Sprouts

Ingredients

• Blue Cheese Shallot Butter:
• 4 (4-ounce) filet mignon steaks
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 8 thick-sliced Bacon strips
• 4 tablespoons unsalted butter, at room temperature
• 2 tablespoons chopped shallots
• 2 tablespoons crumbled creamy blue cheese
• 2 teaspoons chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees.

Season filets with salt & pepper. In saute pan, cook bacon until lightly browned but still pliable, 5 to 7 minutes. Using tongs or a fork, transfer the bacon to a plate lined with paper towels and set aside.

When cool enough to handle, wrap 2 strips of bacon around each filet mignon and tie them securely with kitchen string.

Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears.

Place steaks in skillet and cook, without moving steaks, until crust has formed, 2 to 3 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes.

Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium.

Transfer steaks to wire cooling rack and let rest. Cut the Blue Cheese-Shallot Butter log into 4 pieces, and place one piece on each steak and serve.

Blue Cheese Shallot Butter:

In a bowl, combine softened butter, shallots, blue cheese, parsley, and 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Blend until creamy and well mixed. Turn out onto a sheet of plastic or waxed paper and form into a small log, about 1-inch in diameter. Cover and refrigerate until just firm, about 1 hour.