1 cup dry red wine
1 shallot, chopped
1/2 tsp. chopped fresh thyme
1 Tbsp. cognac or brandy (optional)
2 6 –oz. filets mignon
2 strips bacon
Salt and pepper to taste
1- 1/4 cups beef bouillon
4 tsp. olive
3 Tbsp. cold butter


1. In a bowl, whisk together the wine, shallot, thyme, and optional cognac. Place steaks in a baking dish just large enough to hold them and pour the marinade over. Cover, and refrigerate overnight.
2.  Pour marinade off into a saucepan. Pat steaks dry with a paper towel. Set aside and bring to room temperature. Wrap one strip of bacon around the sides of each steak, fastening with a toothpick. Salt and pepper both sides of both steaks.
3. Bring marinade to a boil over medium heat, cooking until it reduces to 1/3 cup. Add the bouillon and boil until the mixture is reduced to about 1/2 cup.
4. In a heavy skillet, heat the oil over high heat until it begins to shimmer. Add the steaks and brown quickly on both sides. Reduce heat to medium and cook steaks about 4 minutes per side for medium rare. Remove to a platter and cover with foil to keep warm.
5. Pour the reduced liquid into the skillet from which the steaks have been removed. Scraping the bottom to loosen any stuck-on bits, bring to boil, then reduce to simmering liquid, whisking until melted. Pour over steaks to serve.

  Stumble It!
archive »