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Keto Dinner

Filet Mignon with Bacon Cream Sauce

There's nothing quite like a perfectly seared filet mignon, and this keto version with a rich bacon cream sauce takes it over the top. I love how the smoky bacon and tender shallots create a sauce that feels indulgent yet keeps carbs low. It’s my go-to for a special dinner that comes together in under an hour.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 350 Calories
Filet Mignon with Bacon Cream Sauce

Ingredients

  • (4 ounce) beef tenderloin filets
  • teaspoon olive oil
  • slices bacon, chopped
  • tablespoon butter
  • shallots, diced
  • /4 cup half-and-half cream
  • salt and pepper to taste

Instructions

  1. Step 1

    First, I preheat my outdoor grill to medium-high heat and make sure the grates are lightly oiled. Then, I brush the filets with olive oil and season them generously with salt and pepper. Place them on the hot grill and cook for about 4 minutes per side for medium-rare—an instant-read thermometer should read 130°F. Once done, set them aside on a platter, tented with foil, to rest. While the steaks rest, start the sauce: in a small saucepan over medium heat, cook the chopped bacon until crisp, about 3-5 minutes. Stir in the butter and diced shallots, cooking until the shallots are soft and translucent, another 5 minutes. Pour in the half-and-half, bring to a gentle simmer, and let it thicken for about 8 minutes, stirring occasionally. Season the sauce with salt and pepper to taste. When ready to serve, spoon the warm bacon cream sauce over the rested filets.

Chef's Tip

For an even richer sauce, I like to add a tablespoon of brandy or dry sherry with the half-and-half and let it reduce slightly. It adds a depth of flavor that complements the beef beautifully.

Storage Tips

Store leftover filets and sauce in separate airtight containers in the fridge for up to 3 days. Reheat the steaks in a pan over low heat, and warm the sauce gently, adding a splash of cream if it thickens too much.

Variation Tips

Swap the half-and-half with heavy cream for an even creamier sauce. Serve alongside garlicky sautéed spinach or a crisp arugula salad for a fresh contrast.

Frequently Asked Questions