2filet mignon/beef tenderloin1-inch to 1.5-inch thick, about 6 ounces each
2slicesthin-cut bacon
sea salt
black pepper
Red Wine Sauce
.75cupred wineI used cabernet savignon
0.5cupbeef stock
3sprigsfresh thyme
3tablespoonsunsalted buttersliced
1tablespoonDijon mustard
Instructions
To Grill the Filet
Preheat grill to high heat.
Season both sides of the fillets with sea salt and black pepper. Wrap each fillet with a slice of bacon, then wrap a piece of baker's twine around the bacon to hold in place. Set aside. You can also use toothpicks to secure the bacon.
Place fillets on a hot grill and cook for 5 minutes on each side for medium-rare. Bacon should be nicely browned but not overly crispy.
Remove from the grill and place on a plate or platter and allow to rest for 5 minutes before serving.
To Make the Red Wine Sauce
Add the wine, beef stock, and thyme to a medium sauce pan. Bring to a boil over medium heat and cook until reduced by half, 10 to 15 minutes.
Remove the thyme sprigs, then add the butter and mustard and whisk together. Reduce heat and simmer sauce until combined.
Cut the twine and remove from the steaks. Serve drizzled with red wine sauce and your favorite sides.
Notes
Different grills cook differently. Cooking times are approximate.
An instant read digital meat thermometer is your best friend when it comes to cooking the perfect steak.
Allow steaks to come to room temperature before placing them on the grill.
Check the internal temperature of the steaks with an instant-read thermometer before removing them from the grill. The steaks will continue to cook as they rest, so take them off 5 degrees lower than desired temperature.