Preparation time: 10 minutes, Cooking time: 30 minutes, Yield: 4 servings
- 4 filet mignons, 2-3 ounces each
- 4 ounces bleu cheese
- 1/4 cup heavy cream
- 4 slices thick pepper bacon
- 4 toothpicks
- Salt and cracked black pepper, to taste
- 1 tablespoon onion, chopped
- 1 clove garlic, chopped
- 2 tablespoons red wine vinegar
- 1 cup port
- 1 cup beef stock
- 1 tablespoon whole-grain mustard
- 1 tablespoon cornstarch, if needed
- 1 tablespoon Italian parsley, chopped
- 1 tablespoon rosemary, chopped
- 1 tablespoon unsalted butter
Cut a small pocket in the center of each filet mignon, leaving about 1/4" around the outside. In a small mixing bowl, combine bleu cheese and heavy cream. Fit a large pastry bag with the large tip and add the creamy bleu cheese mixture. Pipe bleu cheese into filet mignon pockets, dividing evenly amongst each of them. Set aside.
In a medium-sized sauté pan over medium heat, cook bacon until it’s just beginning to brown. Drain and cool slightly. Wrap 1 piece of bacon around the outside of each filet mignon and secure ends with a toothpick. Season with salt and pepper to taste. Broil filet mignons about 6 inches from the broiler until seared brown, about 3-4 minutes.
In a medium saucepan over medium heat, add 1 tablespoon olive oil. Cook onions until they are translucent, about 2-3 minutes. Add garlic and stir, then add red wine vinegar. Be careful of the fumes. Let it reduce by half, then add port and beef stock. Let this reduce by half and thicken. Add whole-grain mustard. If sauce is not thick enough, mix a small amount of sauce with the cornstarch in a small bowl. Bring sauce to a boil then add cornstarch/slurry to thicken. Finish with Italian parsley and rosemary, and swirl in butter until melted.
Pour sauce onto warm plate, then place filet mignon on top. Serve immediately.