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Yesterday was an absolutely gorgeous day in Iowa. The sun was shining, the wind stopped blowing, and it was cool enough to still wear long sleeves. And then I realized something, it is the middle of May, and there have been no tornadoes! Yes that is a good thing!!! Yet, it is still a bit eerie. I have this feeling of, what is going to happen now?
I am nervously awaiting what Mother Nature has in store for us in the near future. In the meantime, I will grill out as often as possible. No storms, means no rain!!!
Alex was a sweetheart and refilled the gas tank for the grill yesterday, and brought me a Mocha Frappuccino! There is nothing better than Filet Mignon, whether it is wrapped in bacon on the grill or wrapped in puff pastry for Christmas Dinner. This Bacon wrapped Filet Mignon with Red Wine Sauce is no exception. It is the ultimate special occasion meal, and is so easy to prepare. The meat is the star, and does not need a lot to make it shine.
how to make bacon wrapped filet mignon with red wine sauce:
Season fillets with garlic pepper.
Wrap each fillet with a slice of bacon. Trim the ends so there is no overlap.
Wrap a piece of baker’s twine around the bacon to hold in place.
Place fillets on a hot grill and cook for 5 – 6 minutes on each side for medium-rare. Mine were about 1″ thick.
Boil the red wine and beef stock in a saucepan until reduced by half.
Add the butter slices. Whisk in the Dijon mustard and simmer until combined.
Remove twine and serve.
Hopefully next year I will have both kids home for Mother’s Day…we shall see!!!
more delicious steak recipes:
Bacon Wrapped Filet Mignon with Red Wine Sauce
- 10 ounces filet mignon/beef tenderloin 2) 5 ounce
- 2 Slices uncured bacon thin cut works best
- garlic pepper
Red Wine Sauce
- 3/4 cups red wine I used cabernet savignon
- 1/2 cup beef stock
- 3 Tablespoons unsalted butter sliced
- 1 Tablespoon Dijon mustard
- Season fillets with garlic pepper.
- Wrap each fillet with a slice of bacon. Trim the ends so there is no overlap.
- Wrap a piece of baker's twine around the bacon to hold in place.
- Place fillets on a hot grill and cook for 5 - 6 minutes on each side for medium-rare. Mine were about 1" thick.
- Boil the red wine and beef stock in a saucepan until reduced by half.
- Add the butter slices. Whisk in the Dijon mustard and simmer until combined.
- Remove twine and serve.