Filet Mignon with Port, Wine and Roasted Shallot Sauce
4 slices center cut bacon
4 shallots, sliced thin
2 cups good quality red wine (I used Pilar Box Red, which is a really nice shiraz/cab/merlot blend, 90 pts Wine Spectator and is 8.99!)
1 cup Ruby Port
1 cup beef broth
3 TBSP softened butter
3 TBSP all-purpose flour
salt
white pepper
In small bowl mix flour and butter until completely mixed. Set aside.
In large saute pan, cook bacon over medium high heat until crispy. Remove and set aside. Add shallots to hot bacon drippings and cook until tender, about 3 minutes. Add wine and port and reduce to about 1 cup. Add warmed beef broth to wine/shallot mixture. Whisk in beurre manie 1 TBSP at a time, increasing heat and bringing liquid to a low boil after each addition. Keep adding buerre manie until sauce coats the back of a wooden spoon, or until desired thickness is reached. Crumble cooked bacon and add to sauce. Add salt and white pepper to taste. Ladle over grilled filets just before serving. Serves 6.
