Jul 14 2026
Restaurants›Kitchen 67›Bistro Tenderloin Recipe

Bistro Tenderloin Recipe

Inspired by Kitchen 67
Time1h
Serves2

Bacon wrapped 5 oz. filet, balsamic caramelized onions, bleu cheese, whipped potatoes & asparagus.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation

  1. 1

    Prepare the Potatoes

    Peel and chop the potatoes into equal-sized pieces. Place them in a pot, cover with cold water, add 1 tsp of salt, and bring to a boil.

  2. 2

    Prepare the Asparagus

    Trim the woody ends from the asparagus. Rinse and set aside.

  3. 3

    Prepare the Onions

    Slice the onion thinly and set aside.

  4. 4

    Wrap the Filet

    Wrap each filet mignon with a slice of bacon, securing it with toothpicks if necessary.

Cooking

  1. 5

    Cook the Potatoes

    Once the water is boiling, reduce the heat and let the potatoes simmer for about 15-20 minutes or until fork-tender. Drain and return to the pot.

  2. 6

    Whip the Potatoes

    Add 2 tbsp of butter to the drained potatoes. Mash or whip until smooth and creamy. Season with salt and pepper to taste.

  3. 7

    Sauté the Onions

    In a skillet, heat 1 tbsp of olive oil over medium heat. Add the sliced onions and cook for about 10 minutes until they soften. Add the balsamic vinegar and continue to cook until the onions are caramelized, about another 10 minutes. Set aside.

  4. 8

    Cook the Filet

    In the same skillet, increase the heat to medium-high. Add the bacon-wrapped filets and sear for 3-4 minutes on each side until the bacon is crispy and the internal temperature reaches your desired doneness (about 130°F for medium-rare).

  5. 9

    Sauté the Asparagus

    In a separate pot, bring water to a boil. Add the asparagus and cook for 3-4 minutes until bright green and tender-crisp. Drain and optionally toss with a little olive oil, salt, and pepper.

Serving

  1. 10

    Plate the Dish

    On a plate, place a generous scoop of whipped potatoes, top with the balsamic caramelized onions, and place the bacon-wrapped filet next to it. Arrange the sautéed asparagus on the side and crumble bleu cheese over the steak.

  2. 11

    Serve

    Serve the Bistro Tenderloin immediately while hot and enjoy!

More from Kitchen 67