Bacon Blue Cheese 8oz Filet Mignon Recipe

Prepare the Filet Mignon

Preheat your grill or cast-iron skillet over medium-high heat. Season the filet mignon with salt and black pepper on both sides. Wrap each filet with two slices of bacon and secure with toothpicks if necessary.

Cook the Filet Mignon

Place the filets on the hot grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. During the last minute of cooking, place blue cheese on top of each filet to melt.

Make the Dough

In a large bowl, mix the flour and salt. Make a well in the center, add the egg, and gradually mix in flour until a dough forms. Knead for 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

Roast the butternut squash until tender, then mash and mix with Boursin cheese. Season with salt and pepper to taste.

Assemble the Ravioli

Roll out the dough into thin sheets. Place small dollops of filling on one sheet, cover with another sheet, and cut into squares. Seal edges with a fork.

Cook the Ravioli

Boil the ravioli in salted water for 3-4 minutes until they float. Drain and set aside.

Make the Sauce

In a saucepan, melt butter over medium heat. Add minced garlic and shallots, cooking until fragrant. Add sliced cremini mushrooms and Szechuan peppercorns, sautéing until mushrooms are tender.

Finish the Sauce

Pour in red wine and beef stock, simmering until reduced by half. Season with salt and pepper to taste.