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Filet Mignon Recipe with Brussel Sprouts and Bacon

Impress your guests or your significant other with this delicious seasonal dish for Filet Mignon Recipe with Brussel Sprouts and Bacon!
Course dinner, Main
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 -4
Calories 1526kcal


For the Brussel Sprouts:

  • 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

For the Steak and Toppings:

  • 1 cup of balsamic vinegar
  • 1/3 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.


Calories: 1526kcal | Carbohydrates: 70g | Protein: 65g | Fat: 110g | Saturated Fat: 36g | Cholesterol: 198mg | Sodium: 3506mg | Potassium: 1897mg | Fiber: 11g | Sugar: 45g | Vitamin A: 1625IU | Vitamin C: 150mg | Calcium: 414mg | Iron: 10mg