Tournedos with Red Wine Sauce

Ingredients

• Beef filet mignon steaks (4 (6 oz each))
• Bacon slices (8)
• Salt (to taste)
• Black pepper (to taste)
• Fresh thyme (2 sprigs)
• Beef broth (1 cup)
• Red wine (1 cup)
• Garlic (2 cloves, minced)
• Shallots (2, finely chopped)
• Unsalted butter (2 tablespoons)

Instructions

1. Preheat your oven to 400°F (200°C) if you prefer to finish cooking the steaks in the oven.
2. Wrap each filet mignon with 2 slices of bacon, securing them with toothpicks.
3. Generously season the wrapped steaks with salt and black pepper.
4. In a large skillet, melt the butter over medium-high heat. Once hot, add the bacon-wrapped steaks.
5. Sear the steaks for 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. For a perfect crust, do not move the steaks around too much while searing.
6. Once cooked, remove the steaks from the skillet and let them rest on a plate for at least 5 minutes to retain their juices.
7. In the same skillet, add the finely chopped shallots and minced garlic. Sauté until softened and fragrant, about 2 minutes.
8. Deglaze the skillet with red wine, scraping up any browned bits from the bottom. Add the beef broth and thyme sprigs.
9. Bring the mixture to a simmer and reduce the sauce by half, about 5-7 minutes. Remove the thyme sprigs and season the sauce with salt and pepper to taste.
10. To serve, place the tournedos on a plate and generously drizzle the red wine sauce over the top.