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The Best Steak You’ve Ever Made At Home: Bacon-Wrapped Filet with Bleu Cheese

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You want steak,  you got steak! The best you’ve ever eaten…and you’re gonna make it at home. When it comes to shopping for filet, it’s easy to panic over the pricetag, but a proper cut of filet mignon is so tender, it’s worth the extra money. Try purchasing it in bulk at a wholesale warehouse for a killer deal. You can freeze it to keep on hand for special occasions, but make sure it’s completely thawed before cooking!

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Bacon Wrapped Filet with Bleu Cheese

1 tablespoon butter
1 onion, diced
8 ounces mushrooms, sliced (optional)
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1 tablespoon olive oil
salt and pepper to taste
2 strips double smoked bacon
2 (6 ounce) 1 1/2 inch thick filet mignon, room temperature
1/2 cup red wine
salt and pepper to taste
1 tablespoon butter
1 tablespoon blue cheese, crumbled
2 cups mashed potatoes

Preheat oven to 375 degrees. In a large skillet over medium heat, melt the butter. Toss in the onion, garlic and thyme. Saute for 1 minutes. Add the mushrooms and saute until they turn golden brown and caramelize, about 10-15 minutes. In a second pan over medium high heat, heat the oil. Wrap the bacon around both sides of the filet mignon, holding it together with a toothpick. Season with salt and pepper. Sear both sides of the filet mignon in the pan until slightly caramelized, cooking for 2 minutes per side. Transfer seared filets to a baking sheet and cook in preheated oven. Cook for 4-6 minutes for medium rare., If your filets are 2 inches thick cook for 2-4 minutes longer. Set the filet mignon aside to rest for 5 minutes. Add the wine to the pan that the filet mignon was cooked in and whisk until it boils. Transfer the wine to the pan with the mushrooms and whisk until it boils. Add the butter and simmer until the sauce is reduced by half. Serve the filet with mushrooms and sauce over mashed potatoes.

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