I recently was in Miami, or Ft Lauderdale rather, for ICFF (International Contemporary Furniture Fair) and did a couple of live demos showing off the Franke Chef Center while making this Filet Mignon Recipe with Brussel Sprouts and Bacon. I made a total of 2 recipes between the 2 days I was there and the other one you can check out on my site at Baked Apple Pie Cobblers with Brandy Caramel Recipe. While the desserts always go over well during live demonstration settings, this Filet Mignon Recipe with Brussel Sprouts and Bacon by far stole the stage.
With every recipe I make, I’m always in search of the perfect balance. Does it have the perfect amount of saltiness, deliciousness, sweetness, acidity… It’s really hard to take 1 bite of something and discover all of the flavors in it, but some of the best chefs in the world are able to accomplish it. While I’ve been able to do it a few times, I more look to take a few different things from a dish that when combined make the perfect balance of flavors. I know very well that bleu cheese goes phenomenally well with steak, Brussel sprouts and bacon, I also know that steak goes really well with soy sauce and balsamic vinegar, as does bacon and Brussel sprouts. With all of those flavor profiles in mind, I came up with this Filet Mignon Recipe with Brussel Sprouts and Bacon. When you get a fork full of the steak, bleu cheese butter, sautéed Brussel sprouts, bacon and balsamic-soy sauce it’s like a flavor explosion in your mouth. All of those tastes married together makes for an amazing combination on your palette. I know this was a lot of chef speak, but I wanted to try and break down what we think of before we create a recipe.
Believe it or not this recipe has a total of 12 ingredients, and that includes oil, butter and salt and pepper, so really it’s like :-). I say this because what a gourmet meal this is to serve up for date night, or for friends and family, with only few ingredients? Whenever I get into the kitchen, it always starts with prepping everything first and then cooking. The first thing to get sliced up are the Brussel sprouts and thanks to my Franke Roller Mat it made it really easy to get them washed up. We use the Franke roller mat in a myriad of ways from using it as a colander to wash off fresh produce, as a dish dryer and as a hot pad to keep my counter tops safe.
I use a mandolin slicer to shave the Brussel sprouts nice and thin. Brussel sprouts can be a bit bitter at times so shaving them thin sort of chills those flavors out as well as for allowing them to cook faster. The ultimate compliment to Brussel sprouts is bacon, which is honestly an awesome compliment to just about anything, including for turning a bad day into a good one J. Crisp up some bacon and then set it to the side so that you can roast up those shaved Brussel sprouts in the rendered bacon fat. Talk about flavor?! They only cook for about 5 to 7 minutes, because they are shaven so thin, so you then want to add back in the crispy bacon along with some sliced almonds for a little crunch. While this whole veggie dish is going on you can absolutely be reducing the balsamic-soy glaze over medium heat until it becomes thick. It takes about 20 minutes or so to get it to the right consistency. Just simply set it aside until you are ready to use it.
Making the bleu cheese butter is as simple as that, mix together bleu cheese and butter. The butter helps cut the tang from the bleu cheese and gives it a bit of melting power after placed on a hot steak so that it coats it to perfection.
The last thing on the list is cooking up the filet mignon recipe. While at ICFF I used a bit of thyme and garlic in the pan while sautéing the filet mignon. You can do that same process if you’d like or just sear them to temperature in a hot pan with olive oil and butter, up to you. I recommend basting the steak constantly after you flip it until your desired internal temperature is achieved. Simply let the steak rest on a plate for 3 to 4 minutes before serving it up. Enjoy!
- 10 strips of chopped bacon
- 4 cups of packed thinly shaven Brussel sprouts, about 20-25
- ½ cup of sliced almonds
- Kosher salt and fresh cracked pepper to taste
- 1 cup of balsamic vinegar
- ⅓ cup of soy sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of honey
- 1 stick of softened unsalted butter + 2 ounces
- ½ cup of crumbled bleu cheese
- 2 8-ounce filet mignon steaks
- 1 tablespoon of olive oil
- Kosher salt and fresh cracked pepper to taste
- Brussels: Add the bacon to a large pan over medium-high heat and cook until crisp.
- Remove the lardons and add the Brussel sprouts to the pan with the rendered bacon fat and sauté for 5 to 7 minutes or until lightly browned.
- Add the bacon back into the pan along with the almonds, salt and pepper. Keep warm.
- Balsamic-Soy Sauce: Add the balsamic vinegar, soy sauce, brown sugar and honey to a medium size pot and cook over medium-low heat until it reaches a temperature of 216 °. or until it becomes thick like a reduced balsamic vinegar glaze. Set aside.
- Bleu Cheese Butter: In a medium size bowl whisk together the bleu cheese and 1 stick of softened butter until combined. Chill before serving.
- Steak: Season the steak on all sides with salt and pepper.
- Add the olive oil to a medium size sauté pan over medium-high heat until it lightly smokes and sear the filet mignons. Add in the 2 ounces of butter and baste the steak constantly until it is browned on all sides and the desired internal temperature is achieved, about 5 to 6 minutes per side for medium-rare. Remove the steak and rest on a plate for 3 to 4 minutes before serving.
- Serve the steak alongside the Brussel sprouts. Top off with bleu cheese butter and a drizzle of balsamic-soy sauce. Note: there will be some sauce left over.