2tablespoonscognacbourbon, or dry white wine Note 3
1cupheavy whipping cream
To prepare the steaks:
Thoroughly pat dry the steaks with paper towel and wrap each steak with bacon slice, securing the ends with toothpicks. Salt and pepper on both sides.
To cook the steaks:
Preheat the oven to 400°F.
Heat a large stainless steel, or cast iron skillet ( I use 12-inch pan) over medium high heat until really hot, 2-3 minutes. (TIP: We don’t recommend non-stick pan, as you won’t get that nice sear!)
Add oil and heat it until shimmering.
Add the steaks into the skillet and sear for 3 minutes without disruption, until nice golden brown crust forms. Using a pair of kitchen tongs, turn the steaks and continue to cook for another 3 minutes. (TIP: If the steaks are stuck, don’t force it, instead wait for 30 seconds or so and try again.)
Then sear the steaks on the sides, rotating frequently, to brown the bacon on all sides. (I use kitchen tongs and stand each steak on their side, then quickly rotate the steaks starting with the first steak and moving onto the next until each steak has been cooked on all sides.)
Using a meat thermometer, check the internal temperature. If it’s reached 125°F, the steaks are cooked till medium-rare, which is perfect doneness for me.
Once the steaks are done, transfer them onto a clean plate, cover and rest for at least 5 minutes. Remove the toothpicks.
To make the pan sauce:
Reduce the heat to medium. Pour in cognac and deglaze the pan with a wooden spoon.
Add minced shallot and cook, stirring frequently, until tender, about 2 minutes.
Add garlic and beef broth and continue to cook, stirring frequently, for another minute or so.
Stir in cream and cook until the sauce has thickened, about 5 minutes.
Add Dijon mustard and mix well.
You can put the steaks back into the skillet to coat in sauce, or serve the steaks with the sauce on the side.
Note 1: Since the steaks are wrapped in bacon, you don't want thin steaks. Or by the time bacon is cooked, your steaks will most likely be overcooked. I recommend at least 2-inch thick filet mignon for this recipe.Note 2: Be sure to use thin-cut bacon as it cooks faster.Note 3: If you don't have cognac, you may use bourbon or white wine. For alcohol-free version, use broth.